Description
Experience a sophisticated take on holiday classics with these chewy paleo gingerbread cookies. By leveraging the unique chemistry of almond flour and molasses, this recipe delivers a nutrient-dense treat that highlights the aromatic warmth of ginger and cinnamon.
Ingredients
- 220g almond flour
- 76g coconut sugar
- 3 tablespoons molasses
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Pinch of salt
- 1/4 cup coconut oil or avocado oil, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a food processor, combine the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt, pulsing 3 to 4 times to remove clumps.
- Add the melted and cooled oil, molasses, egg, and vanilla extract to the processor and blend for 15 to 20 seconds until a sticky dough forms.
- Transfer the dough to a glass bowl, cover tightly, and refrigerate for at least 30 minutes to allow the flour to hydrate and the fats to firm up.
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Using a 1.5-tablespoon scoop, roll the dough into uniform spheres and place them 2 inches apart on the prepared baking sheet.
- Gently press down on each sphere to flatten it slightly to ensure even baking and a better texture.
- Bake for 10 to 12 minutes until the edges are firm but the centers remain soft, then let them rest on the pan for 5 minutes before transferring to a cooling rack.
Notes
To ensure the most accurate results, use a digital kitchen scale to measure the almond flour and coconut sugar. If you are baking in a particularly warm kitchen, you may want to keep the dough in the refrigerator between batches to prevent the coconut oil from softening too much, which can cause the cookies to spread excessively.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American