Paleo Gingerbread Cookies (vegan option)
Servings 12 cookies
Paleo gingerbread cookies that have crisp edges and chewy centers! With a vegan option. Easy to make and no rolling out required.
Ingredients
- 1 cup (100 grams) finely ground blanched almond flour
- 1/4 cup (32 grams) coconut flour sifted if lumpy
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 5 tablespoons (70 grams) refined coconut oil should be as soft as softened butter but not melted
- 2/3 cup (133 grams) coconut sugar or brown sugar
- 2 tablespoons (44 grams) molasses I used blackstrap molasses
- 5 tablespoons (80 grams) natural almond butter the kind without added fat / sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg 50 grams, out of shell or 1 chia egg for a vegan version
Instructions
- In a medium mixing bowl, stir together the dry ingredients (almond flour through cloves). Set aside.1 cup (100 grams) finely ground blanched almond flour, 1/4 cup (32 grams) coconut flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, molasses, almond butter and vanilla until well combined.5 tablespoons (70 grams) refined coconut oil, 2/3 cup (133 grams) coconut sugar, 2 tablespoons (44 grams) molasses, 5 tablespoons (80 grams) natural almond butter, 1 1/2 teaspoons vanilla extract
- Beat in the egg / chia egg on low and mix until well incorporated. Add the dry ingredients to the wet and stir just until combined.1 large egg
- Wrap the dough in plastic wrap (I form a flat disc so it chills quicker) and chill for about 4 hours or until firm. If you're in a hurry, press into a very flat disc or two and freeze for about 30 minutes.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 12 (44-gram) balls and place 4" apart on the prepared baking sheet.
- Bake for 14-17 minutes or until the surface of the center of the cookies no longer appears wet, they've crackled a little, and they've browned a little. They'll be soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 4 days. Don't keep them out at room temperature for more than a few hours or they'll get a little soft.
Notes
- You can use refined or unrefined coconut oil. The difference is that the ones with refined coconut oil are a little spicier. But you can't taste any coconut taste in either version! If your coconut oil is a little soft, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use very soft coconut oil, the dough will be greasy.
- To make a chia egg, mix 1 tablespoon ground chia seeds with 3 tablespoons water in a small bowl and let sit a few minutes until thickened.
- For paleo / dairy-free: use coconut oil.
- For vegan: use coconut oil and a chia egg.
Nutrition
Calories: 200kcalCarbohydrates: 15gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 14mgSodium: 170mgPotassium: 111mgFiber: 3gSugar: 9gVitamin A: 21IUVitamin C: 0.01mgCalcium: 54mgIron: 1mgNet Carbs: 12
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