Nourishing Gingerbread Cookies
Hello 2021 ✨ and HELLO more baking🤞🏽it may be a new year, and even a new season… but I am still not over gingerbread cookies. I thought I would start this year off with a sweet reminder of the blessed holiday we all just had. A nourishing and paleo, gingerbread cookie recipe. Here she is.
My absolute fav Paleo Gingerbread Cookies recipe that coincidentally happens to be gluten-free, refined sugar-free, grain-free and dairy-free. I made this recipe with almond flour and sweetened with coconut sugar. These warm spiced healthy gingerbread cookies are the perfect treat to remind you of the holidays and leave your home smelling spiced and cosy.
DIRECTIONS
Place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice and salt in the bowl of a food processor. Pulse 3-4 times to mix.
Add in the coconut oil, molasses, egg, and vanilla and process until a dough forms. This takes about 15-20 seconds.
Transfer the dough into a bowl, wrap with plastic, and let it rest in the fridge for 30 minutes.
Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.
Remove the dough from the fridge. Using a spoon (or a small ice cream scoop) measure 1 ½ tablespoons of dough per cookie and arrange them 2 inches apart from each other on the baking sheet.
Gently press on each cookie to slightly flatten.
Bake in the oven for 10-12 minutes. Allow it to cool on the sheet pan for 5 minutes and serve.
To important things to mention for the best results:
You will end up with a very sticky dough. This is normal so don’t be tempted to add in more almond flour.
Do not skip the chilling time. The time spent in the fridge helps solidify the fat in the cookies, which helps cookies to spread less as they are baking in the oven.
— RECIPE inspired by “foolproofliving”