Paleo Chewy Gingerbread Cookies

Ahh it’s almost Christmas!! (Can you tell I’m excited?!) And what comes with the holidays, holiday baking. Normally during Christmas I get a little ambitious and bake way to many cookies – and this year is no different.

Some recipes, I just can’t think to change the recipe, but for ginger bread cookies I thought I could make the exception. Gingerbread cookies are one of my favorite holiday recipes. So I figured, since I will be eating a bunch of these, I might as well find a way to make them healthier and pair them with my lifestyle.

Unlike a lot of grain free and paleo cookies, these cookies keep there texture so they are great to bring to holiday parties (or make ahead of time). These cookies are vegan, paleo and gluten-free friendly making them perfect for everyone!


(I would double up on the recipe, I’m super confident these will go fast! 🙂 )


Paleo Vegan Chewy Gingerbread Cookies

Servings = 12 cookies

Ingredients

  • 1 1/2 cups almond meal
  • 1/4 cup tapioca starch
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 Tablespoons melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 tablespoon blackstrap molasses

Extra tapioca starch will be needed if making cut out cookies

Directions

Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.

In a large mixing bowl mix together the almond meal, tapioca starch, ginger, cinnamon, salt, and baking soda. One combined, mix in the melted coconut oil, maples syrup and molasses. Mix until a sticky dough is formed

If making cut-out cookies: Form the dough into a ball, and wrap with plastic wrap. Place in the freezer for 30 minutes, or if you are making it ahead of time place in the refrigerator overnight. Sprinkle tapioca starch on the counter or a cutting board, and cover your rolling pin in tapioca starch. place dough in the center and roll out until about 1/4 inch thick. Dip your cookie cutting into the starch, and then into the dough. Pull away the access dough and re-roll it out. Place cut outs on the baking sheet.

If making regular cookies: Roll the balls into tablespoon size balls, or use a cookie scoop. Place the balls on the lined baking sheet, and flatten them with your hand. For extra sweetness, you can sprinkle them with coconut sugar.

Bake the cookies for 10 minutes. The cookies should have a soft center, and crisper on the outside. If you like your cookies crispier, bake for 14 minutes. Remove from oven and let cool.

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