Paleo gingerbread cookies are the perfect holiday cookie recipe! Gluten free, grain free, easy to make and you only need one bowl for mixing! These cookies are so easy to make, they would be the perfect addition to a holiday baking party!
Baking these paleo gingerbread cookies made my house smell like heaven! The combination of molassas and cinnamon instantly turned my house into holiday central. As soon as these paleo gingerbread cookies came out of the oven Dave was asking what I made because the house instantly smelled like the holidays!
Ever since I can remember we have always made Christmas cookies in our house. I don’t remember making gingerbread cookies though. Usually the peanut butter kisses or raspberry thumbprints. I always looked forward to this tradition with my mom and my sister. And of course I loved gobbling up all the cookies in the next few days as well! I have never been one to practice self control around cookies, and I promise not much has changed!
Make these during the week for a quick holiday fix, they are so simple to make, even your kiddos can make these without much help. And since these aren’t full of butter and sugar, you don’t need to break out the kitchen aid mixer either! Just a regular spoon and a large bowl! How is that for simple? Paleo gingerbread cookies are perfect for parties as well, since they are gluten free and grain free, they are the perfect holiday cookie for those practicing a paleo or gluten free lifestyle.
These paleo gingerbread cookies are light and fluffy and are very filling! I used Bob’s Red Mill super fine almond flour to give these cookies the perfect texture. I have baked with many brands of almond flour and I love using Bob’s Red Mill super fine almond flour. It is always the same consistency and never has any big chunks that can ruin a recipe! Bob’s Red Mill almond flour is produced in a gluten free facility, making it the perfect flour for those with celiac or gluten sensitivities.
Have you tried almond flour yet? Bob’s Red Mill Almond flour is made from finely grinding whole, blanched sweet almonds. Almond flour is a great alternative to traditional flour, it is full of protein, lower in carbs and is a good source of healthy fats and fiber. Almonds are also a great source of manganese and vitamin E and are a healthy source of monounsaturated fats (per 1/4 cup serving). Get a dollar off your next purchase of Bob’s Red Mill super fine almond flour here!
These are drop cookies, and you could make them as big or as small as you like. They do puff up slightly in the oven but if you are looking for perfect presentation, you might want to use a tablespoon or ice cream scoop to keep the size consistent. Just remember to spray them down with some non-stick spray before you start so you don’t have to wrestle them off the spoon. If you decide to make these bigger than the suggested size, you may need to increase the baking time by 2-4 minutes. Follow the easy step by step recipe below and you’ll be eating these amazing cookies in no time!
- 1 egg
- ⅓ cup almond butter
- 1 tbs. molassas
- 1 tbs. maple syrup
- 2 packets stevia
- 2 tbs. apple sauce
- 1 cup Bob's Red Mill super fine almond flour
- 2 tbs. coconut flour
- 1 tbs. freshly ground ginger
- 1 tbs. cinnamon
- 1 tsp. baking powder
- ½ tsp. baking soda
- Preheat the oven to 350F.
- In a large bowl, combine the egg, molassas, maple syrup, stevia, and almond butter. Add the apple sauce to this mixture and stir until incorporated.
- Add the almond flour, coconut flour, ginger and cinnamon to the bowl and stir until combined.
- Add the baking powder and baking soda. Stir well.
- Place a sheet of parchment paper on a cookie sheet and spray with non-stick spray.
- Using a tablespoon sprayed with non-stick spray portion out the cookies (should make 14-16).
- Bake at 350 for 11-13 minutes
What about you?
- What is your favorite holiday cookie to make?
- Do you have a tradition of baking with your family during the holidays?
- Do you bake with almond flour?
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.