Cookie Swap Coming Up? Make Up A Batch of These Paleo Gingerbread Cookies
Snow. It's here. And the first flurries fell last Saturday as everyone in the magical land of Jersey geared up for a cozy day in. Taking full advantage of the opportunity to be hygge, I delved into this paleo gingerbread recipe and ultimately, fell in love. They're soft and chewy, make your home smell like a fairy tale, and best of all, they're so simple. Besides, you barely even have to feel guilty about them now that we know about the health benefits of ginger! Whip a batch and bring them to a cookie swap, wrap them up for some friends, or just eat them all yourself (we won't judge).
1 egg PLUS
2/3 cup smooth almond butter stirred prior to adding
2 Tbsp organic coconut oil solid but softened
1/4 cup blackstrap molasses
1/4 cup organic coconut sugar
1 tsp pure vanilla extract
2/3 cup organic coconut flour
1 tsp baking soda
pinch sea salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp allspice
Extra coconut sugar for sprinkling - optional
Preheat your oven to 350 F and line a large baking sheet with parchment paper
In a large bowl, whisk (or use an electric mixer to combine) the egg, egg yolk, almond butter and coconut oil until smooth. Add the molasses, coconut sugar, and vanilla and continue to mix until smooth.
In a separate bowl, combine the coconut flour, baking soda, salt and spices. Add the dry mixture to the wet ingredients until fully combined - the dough will be sticky. Chill dough in the freezer for 5-10 minutes until it thickens and can be easily scooped.
Use a cookie scoop or rounded spoon to scoop the dough in heaping tbsps on the parchment paper, then gently flatten and sprinkle with coconut sugar if desired.
Bake in the preheated oven for 8-10 minutes until tops crack, don't overbake - cookies will become firmer and chewier as they cool. Cool completely on wire racks and enjoy!