Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Paleo Gingerbread Cookies

Paleo Gingerbread Cookies


  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 20 1x
  • Diet: Gluten Free

Description

These easy paleo gingerbread cookies are perfect for any time of year! They the perfect soft texture & hold together well. Perfect to decorate for Christmas or Thanksgiving. No one will guess these are made with grain-free ingredients, both kid & adult approved!


Ingredients

Scale
  • 1/3 cup butter, vegan butter or refined coconut oil, softened
  • 1/2 cup powdered sweetener of choice* (see notes for suggestions)
  • 1/2 tsp vanilla extract
  • 1/4 tsp pink salt
  • 1/2 tsp cloves
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 2 tbsp molasses
  • 1 egg
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1 + 3/4 cup almond flour, superfine (I recommend sifting the almond, tapioca & coconut flour if they appear clumpy)
  • 1/4 cup coconut flour
  • icing or glaze of choice**(I just used store bought for these)

Instructions

  1. Pre-heat oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
  2. In a large bowl cream together the butter or coconut oil & the powdered sugar. Add in the vanilla.
  3. Add the rest of the ingredients to combine a dough.
  4. Let the mixture chill for 10 minutes in the fridge (not freezer).
  5. Using two pieces of parchment paper, one on the counter, & one over the dough, roll out the dough with a rolling pin or filled up water bottle to the desired thickness you want your sugar cookies to be. I made mine about 1/4 inch thick. I also made some without rolling out the dough & simply rolled the dough into balls with my hands and then flattened them out on the baking sheet before baking. This method yields a super soft & thicker type sugar cookie rather than the rolled out ones.
  6. Carefully use cookie cutters or a circular glass to cut out your cookies.
  7. Gently place them on your baking sheet.
  8. I baked mine for about 7 minutes as I like a softer gingerbread cookie. If you like your sugar cookies crunchier, bake around 10 minutes. Watch them carefully as to not burn them. Baking time is from 5-10 minutes depending on how thick they are & the texture you are going for.
  9. Remove from the oven & let cool before icing. You can use store-bought, or your favourite paleo icing recipe. Melted coconut butter is also a great option. I used this recipe (not paleo) & this food colouring. This recipe looks like a great homemade paleo option, but I haven’t tried it yet myself!
  10. Store in an air-sealed container for 5-7 days & enjoy!

Notes

*You can use regular powdered sugar or for a sugar-free option I recommend powdered Lakanto. You can also use coconut sugar, to make it powdered pulse in a blender until it forms a powder. Note coconut sugar is darker so this may make your sugar cookies slightly darker.

  • Category: cookies
  • Method: oven
  • Cuisine: dessert

Keywords: gingerbread, paleo