All the flavors and spices you love in a ginger cookie, but made healthier with this Paleo version! Kept gluten free, grain free, and dairy free, these soft & chewy ginger cookies are perfect for your holiday baking.
Ingredients
WET
- 1 large egg + egg yolk
- ⅓ cup coconut sugar
- ⅓ cup unrefined coconut oil melted & cooled
- 2 tbsp unsulphured organic molasses*
- 2 tbsp maple syrup
- 1 tsp Frontier Co-op vanilla extract
Dry Ingredients
- 2 cups almond flour packed (as you would with brown sugar)
- 2 tsp baking soda
- 1 tsp Frontier Co-op ground cinnamon
- 1 tsp Frontier Co-op ground ginger
- ½ tsp Frontier Co-op ground cloves
- ½ tsp salt
Coating - optional**
- ¼ cup organic cane sugar
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper
- In a large mixing bowl, whisk together wet ingredients until combined.
- In a separate medium-sized mixing bowl, whisk together dry ingredients.
- Slowly add dry ingredients to wet ingredients, stirring until just combined. Chill dough for 20 minutes (this will help firm up batter so you can roll into balls)
- Remove from fridge and roll dough into 2-3 tbsp balls. Optional but suggested: coat in organic coconut sugar.
- Place cookie dough balls (no need to flatten, they will do that on their own while baking in the oven) on a baking tray and bake at 350F for ~10 minutes, or until tops are cracked.
- Let cool completely before handling. Enjoy!
Notes
*suggested molasses found here
**to keep Paleo, leave off or coat in coconut sugar instead. It looks like a more traditional ginger cookie if you coat in the larger organic sugar crystals.
**to keep Paleo, leave off or coat in coconut sugar instead. It looks like a more traditional ginger cookie if you coat in the larger organic sugar crystals.
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe