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!
- 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)
- Pre-heat oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
- In a large bowl cream together the butter or coconut oil & the powdered sugar. Add in the vanilla.
- Add the rest of the ingredients to combine a dough.
- Let the mixture chill for 10 minutes in the fridge (not freezer).
- 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.
- Carefully use cookie cutters or a circular glass to cut out your cookies.
- Gently place them on your baking sheet.
- 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.
- 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!
- Store in an air-sealed container for 5-7 days & enjoy!
*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.
Keywords: gingerbread, paleo