Gingerbread Cookies

These Gingerbread Cookies are sure to put a smile on your face. They are slightly crunchy on the outside, and perfectly chewy on the inside!

These cookies are filled with protein, and perfect for dunking…or better yet, how about coconut milk ice-cream sandwiches?!!! 🙂

Gingerbread Cookies

 

 

 

 

 

Gingerbread Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Paleo, gluten-free, grain-free, soy-free, dairy-free, egg-free, refined sugar-free (Adapted from Make It Paleo)
Ingredients
  • ½ cup black strap molasses
  • ¼ cup grade B maple syrup
  • 3 Tbsp coconut oil
  • 1 Tbsp full fat coconut milk
  • 3 cups blanched almond flour*
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 3 large pieces of parchment paper
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, heat molasses to boiling.
  3. Add maple syrup, coconut oil, and coconut milk.
  4. Stir to combine.
  5. Remove from heat.
  6. In a separate bowl, combine all dry ingredients and stir.
  7. Pour syrup into dry ingredients and stir until completely mixed together.
  8. Refrigerate for 20 minutes.
  9. Line two cookie sheets with parchment paper.
  10. After 20 minutes of refrigeration, using tablespoon, drop a tablespoon of dough onto parchment paper (about the size of a silver dollar)
  11. Once all dough is on parchment paper, place another piece of parchment paper over dough, and roll dough balls out to ¼ inch thickness.
  12. Repeat with 2nd sheet of cookies.
  13. Discard top sheet of parchment paper used for rolling cookies.
  14. Bake for 10 minutes.
  15. *I buy blanched slivered almonds at Trader Joe's, and grind into a flour with a coffee grinder. One Trader Joe's bag equals 2 cups of almond flour.