Don’t think for a minute you’ll have to let another holiday season go by without gingerbread in your life. With this Paleo gingerbread cookie recipe, even Santa will appreciate the break from his milk-and-gluten routine!
- 3 cups (300 g) blanched almond flour
- 2 tablespoons (16 g) arrowroot flour, plus more for rolling
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon finely ground sea salt
- ¼ teaspoon ground cloves
- ½ cup molasses
- ¼ cup pure maple syrup
- 3 tablespoons coconut oil
- 1 tablespoon light or full-fat coconut or almond milk
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone mat.
In a medium-size bowl, combine all the dry ingredients.
In a saucepan, combine the molasses, maple syrup, coconut oil and coconut milk, and heat on low heat, stirring, until warm.
Pour the wet ingredients into the dry ingredients and mix well.
Form the dough into a disk, wrap in plastic wrap and refrigerate for 10 to 15 minutes.
Roll out the dough between two sheets of parchment paper until about ¼-inch thick. Sprinkle some arrowroot flour on the parchment paper as needed. Cut the dough with your choice of cookie cutters and place about an inch apart on the prepared baking sheet.
Bake for 10 minutes. Transfer to a wire rack to cool, then decorate and serve.
Nutrition Analysis: 220 cal, 16 g fat, 0 mg chol, 170 mg sodium, 17 g carbs, 3 g fiber, 11 g sugar, 5 g protein.
Lea Valle creates delicious Paleo recipes on her popular blog, paleospirit.com. Recipe reprinted with permission from Sweet Paleo: Gluten-Free, Grain-Free Delights, by Lea Valle, The Countryman Press, 2015.