It’s day 3 of cookie week and I’m loving today’s spicy paleo gingerbread cookies!
When I was young I never really appreciated the deliciousness of gingerbread cookies. I was never one who enjoyed molasses cookies either. The flavor of molasses just wasn’t in the cards for a girl obsessed with pumpkin pie.
That all changed a few years ago when I started baking rich, delightful real deal cookies again to heal my broken heart. One day after biting into one of my homemade ginger molasses cookies — I knew that they would be a favorite forever on in my life.
Isn’t it funny how your tastes change add you get older and begin to appreciate and acknowledge different flavors and spices?
Today I bring you a new recipe that’s meant to be a healthier and paleo version of classic gingerbread cookies. Over the past year many of you have requested more baking recipes that are made with either coconut flour or almond flour — and today your wish is my command.
Even if you aren’t paleo/grain free, these cookies are fabulous. The icing is totally optional, but I prefer my cookies to always be frosted (and maybe with some sprinkles too).
These gingerbread cookies would be great to make with kids — and they’re incredibly easy to make and roll out.
I hope you enjoy baking these with your family or for your friends this holiday season. You won’t be disappointed!
If you make these, please leave a comment and rate the recipe below. You can also snap a photo and tag #ambitiouskitchen on Instagram!
More holiday dessert recipes to try:
The Cutest Paleo Gingerbread Cookies
- 1/2 cup melted and cooled coconut oil
- 1/2 cup coconut sugar (or use organic cane sugar)
- 3 tablespoons molasses
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups packed blanched almond flour
- 3/4 cup coconut flour (I used the kind from Trader Joe's)
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon salt
- Optional: Organic cane sugar for sprinkling, if desired
- For the icing (not paleo, but delicious):
- 1 cup organic powdered sugar
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond milk
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, eggs and vanilla extract. (Please do make sure your coconut oil is not HOT; it can be slightly warm just not hot!)
Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough; sometimes using clean hands might be necessary. Let the dough rest for just a few minutes.
Place dough between two sheets of parchment paper on a flat even surface. Roll out the dough so that it's approximately 1/4 inch thick.
Use cookie cutters of choice to cut the dough out and then place each shape on your prepared baking sheet about an inch apart. Sprinkle with organic cane sugar if you'd like then place on an ungreased baking sheet. Bake for 8-10 minutes.
Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to finishing cooling. Makes about 18 medium sized cookie shapes.
To make the icing: Once cookies have completely cooled mix the icing ingredients together in a medium bowl until smooth (an electric mixer also works well). Transfer to a pastry bag to pipe icing onto cookies. I normally use a Ziploc bag and cut a VERY small hole in the corner after I've added half of the frosting to the bag, then decorate!
For 1 cookie with icing here is the nutritional info: Calories: 207 | Total Fat: 13.9g | Sat Fat: 6.3g | Carbs: 19.1g | Fiber: 2.7g | Sugar: 12.3g | Protein 3.8g
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