Description

This Paleo Gingerbread 2 recipe offers a refined, grain-free take on a historic classic, blending dense spice profiles with a precise almond flour crumb. These cookies achieve a sophisticated balance of chewy centers and firm edges without the need for refined sugars or gluten.

Ingredients

220 grams finely ground almond flour
76 grams coconut sugar
3 tablespoons molasses
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 cup coconut oil or avocado oil, cooled if melted
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 pinch salt

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Instructions

Combine the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt in a food processor and pulse 3-4 times to aerate.
Add the oil, molasses, egg, and vanilla extract to the processor and blend for 15-20 seconds until a sticky dough forms.
Transfer the dough to a bowl, cover tightly, and refrigerate for at least 30 minutes to allow the almond flour to hydrate.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 1.5-tablespoon portions of dough onto the sheet, spacing them 2 inches apart, and flatten each slightly with your palm.
Bake for 10-12 minutes until the edges are firm; let cool on the baking sheet for 5 minutes before moving to a cooling rack.

Notes

To ensure your cookies have the perfect snap, verify that your spices are fresh as their oils provide the essential aromatic depth. If your dough feels too soft to handle even after chilling, dampen your hands slightly before shaping the balls to prevent the molasses-rich mixture from sticking.

Prep Time: 10 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: British