The snow has started to fall in Pittsburgh, and all the homes are decorated in colored lights. The holiday season is here, filled with warm cozy nights, chilly mornings, comfort foods, and holiday cheer.
With the holiday season upon us, Bill and I had a few recipes on the top of our lists to feature this month. One recipe that we were both looking forward to trying were gingerbread cookies. I have always loved gingerbread cookies, and have fond memories of decorating gingerbread houses over the holidays. I had never made gingerbread cookies from scratch, but Bill’s mom had a fantastic recipe that she wanted us to try. This is one recipe that Bill grew up with, and these gingerbread cookies are a favorite holiday treat item in his parents home.
After a quick gaze over the classic family recipe, it was pretty clear that this was one that we wouldn’t have trouble “primalizing”. With the exchange of a few ingredients, and some much appreciated insight from Bill’s wonderful mom, we created delicious grain-free gingerbread cookies with ease. The recipe turned out beautifully, and according to Bill and his mom, you would never know that the revised recipe did not use white flour or refined sugar.
- 3 cups blanched almond flour
- 1/2 cup molasses (if you have an aversion to molasses, another option would be to use yacon syrup, although the molasses is a key ingredient to getting the classic “gingerbread cookie” flavor and color.)
- 1/4 cup pure maple syrup
- 3 tablespoons palm shortening
- 1 tablespoon coconut milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- gingerbread men/holiday cookie cutters
- Preheat oven to 350.
- In a sauce pan, heat molasses to a boil.
- Add maple syrup, palm shortening, and coconut milk to sauce pan.
- Stir ingredients until combined, then remove from heat.
- In a small bowl, combine all dry ingredients.
- Pour dry ingredients into wet, and mix with a wooden spoon until batter is fully blended.
- Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
- Cut batter with cookie cutters of choice.
- Bake for 10 minutes on a parchment paper lined cookie sheet.
- Let cool, decorate as desired, and enjoy.
*Possible option for this recipe is to frost cookies with our Cinnamon Frosting. We used Enjoy Life semi sweet chocolate chips and raisins to decorate our gingerbread men and women.
These cookies were delicious and very festive. We used a gingerbread man, a gingerbread woman, a Star of David, a Menorah, and a Christmas tree as our cookie cutters of choice. Have fun with this recipe and make the batter into any shape you desire.
As always, enjoy!