If you are new to baking with almond flour, this paleo ginger molasses cookies recipe is a good one to start as it is just so easy. Everything comes together in a food processor with just a few ingredients that you probably already have in your pantry. I am talking about almond flour, coconut sugar, molasses, and warm winter spices to fill your home with the classic Christmas gingerbread smells. These paleo ginger snaps are light, soft and chewy. Not to mention, they are perfect when served with a glass of milk. Just like we did when we were kids. But wait, who am I kidding, I still serve my cookies with a glass of milk. Intrigued? Let’s break it down.
Ingredients for this healthy gingerbread cookies recipe
This gingerbread recipe uses only 10 ingredients:
Almond Flour: I love my making my own blanched almond flour, but you can use store-bought almond flour as well. This brand (affiliate link) is my favorite. Spices: I used ground cinnamon, ground ginger, and allspice in the recipe below, but you can also add in a pinch of ground cloves and nutmeg. Blackstrap Molasses: I used this unsulphured blackstrap molasses (affiliate link). Coconut Sugar: I love using coconut sugar in baking as it tastes very similar to brown sugar, but it has a low glycemic index that doesn’t spike up your blood sugar. However, if you do not have coconut sugar you can substitute it with brown sugar. A Large Egg: You only need one large egg to get a great texture. Coconut Oil: Most ginger snap cookies use a stick of butter, but here we are swapping it with just two tablespoons of melted and cooled coconut oil. With that being said, I have also tested this recipe with grapeseed oil and it worked perfectly. Baking Soda: Only ½ teaspoon of baking soda for the perfect chewy and coarse texture. Vanilla Extract: Only a tablespoon of vanilla extract to bring together and enhance all the flavors in the recipe.
First, place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice, and a pinch of salt in the bowl of your food processor. Pulse a few times to mix. Second, add in coconut oil, molasses, egg, and vanilla into the bowl of the food processor. Process until it forms into a ball and starts collecting on one side of the bowl. This takes about 15-20 seconds. Transfer the dough into a bowl, cover it with stretch film, and let it cool in the fridge for 30 minutes. At this stage, there are two important things to mention: Finally, use a tablespoon measure to divide the cookie batter into equal pieces and arrange them on a parchment-lined large baking sheet leaving at least 2-inches of space in between each cookie. I used this (affiliate link) 40 mm ice cream scoop and ended up with 12 of these paleo ginger cookies. Bake in a 350 F degree oven for 10-12 minutes. Let it cool for 5 minutes and serve them with a glass of milk. This Recipe is: Below are the links. Click around, get in the kitchen and bake the most delicious cookies for your friends and family.
Almond Flour Chocolate Chip Cookies Oatmeal Cookies Healthy Shortbread Pecan Cookies Almond Flour Peanut Butter Cookies Gluten-Free Biscotti with Hazelnuts & Chocolate by The Bojon Gourmet Gluten-Free Peanut Butter Cookies by Snixy Kitchen
Other almond flour recipes you might like
Almond Flour Cake Pumpkin Muffins with Almond Flour Pancakes with Almond Flour Gluten-Free Chocolate Cupcakes Healthy Gluten-Free Blueberry Muffins Paleo Strawberry Cake
This recipe has been adapted with minor changes from Perhance to Cook.
