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Gingerbread Cookies – Revised

prep:20 minutes
cook:10 minutes
ready in:30 minutes
Difficulty
***--
Show nutritional information
  • Serves: 12
  • Calories: 253
  • Total Fat: 13g
  • Total Carbohydrate: 34g
  • Protein: 4g

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My Notes:

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Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine blanched almond flour, arrowroot flour, salt, baking soda, cloves, cinnamon, nutmeg, ginger, and maple sugar. Stir ingredients with a wooden spoon to combine.
  3. In a small sauce pan, bring molasses to a boil over medium heat.
  4. Add coconut oil to the sauce pan, and stir until combined with the molasses.
  5. Remove sauce pan from heat and pour into the dry ingredients.
  6. Mix batter with a wooden spoon until you have formed a dark golden cookie dough, and all the dry ingredients are combined withe the molasses and coconut oil.
  7. Place a sheet of parchment paper onto a flat cooking surface, and dust parchment with arrowroot flour.
  8. Form dough into a ball, and place on the parchment paper. Lightly press dough down to flatten, and sprinkle with a small amount of arrowroot flour. Place another sheet of parchment paper on top of the dough, and roll into a thin sheet with a rolling pin (about 1/4 inch thick).
  9. Sprinkle arrowroot on a small plate, and place cookie cutters into the arrowroot to coat the bottom for cutting. This will keep the cookie dough from sticking to the batter for an easy release after cutting.
  10. Once you have made cuts throughout the entire sheet of cookie dough, carefully peel away the excess dough, and lightly transfer the cut out cookies to a parchment lined baking sheet. Form dough into another ball, and roll out again to repeat until all the dough is used.
  11. Bake gingerbread people at 350 degrees for 10 minutes. Remove from oven and cool on a cookie rack before frosting.

Notes

** Maple sure is a tough ingredient to find. We often find it at our local Whole foods. If you cannot find maple sugar near you, you can use granulated coconut sugar in the same amount, or you can use maple syrup added to the molasses in the sauce pan instead of to the dry ingredients. ** If you do not want to make cut out cookies, or if you do not have cookie cutters, you can alternately form dough into 1 inch balls, and press flat with the palm of your hand on a parchment lined baking sheet, and bake for 15 minutes to make gingersnap cookies.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. jellis
    December 15, 2012

    Thank you so much for this recipe. I never tried the first one, but these are AMAZING! I’ve been craving a paleo friendly gingerbread cookies! Been GF for over 7 years and at Christmas the only thing I missed was making these cookies. My two year old daughter made them with me yesterday. “Mmmm. It berry, berry good mommy!”She approves. The recipe was fast and easy to make. Again, my two year old helped: I measured, she dumped, I heated and poured the hot stuff, we both stired, I rolled and we both cut out. It was so easy and not messy at all! I recommend these for baking with kids. As for the taste and texture, let’s just say that I’m trying to figure out how to get rid of them so I don’t eat them all myself. A great gift for my family and friends; paleo or not. They are crisp and chewy- the perfect gingerbread. We didn’t decorate them, just perfect as they are. This recipe will be a holiday tradition for us now, thank you for all that you do! I’m truly grateful for this recipe! :o) Merry Christmas!

  2. slvoss36
    December 17, 2012

    I made this today, it is quite good! = ) Thank you for sharing this. I look forward to making them again. I ended up having to use whole raw almonds ground in my vitamix..I think it made the texture a bit grainer because of the skins on the almonds. Alos, I cooked the molasses too long.. so I think that changed the overall taste. I look forward to giving it another try! A lot of fun and easy! Thank you!

  3. Sherryl
    December 18, 2013

    I just made these and they melted into blobs in the oven. Any suggestions? Should I add more almond/arrowroot flour??

  4. cyndye
    December 19, 2013

    I’m not sure how y’all were able to roll out a dough after adding a hot liquid to the drys. I let the dough cool, rolled into a log and chilled overnight. I then cut the log into 1/4″ rounds and baked 10 min for a chewy cookie and 11 min for a crispy one. I will use this recipe again and again but not your steps after #6. I appreciate all your hard work creating and testing recipes.

  5. lmacdonald1
    December 27, 2013

    Just made these tonite, LOVE! Here’s what I modified: used maple syrup instead of maple sugar as advised; doubled the recommended cinnamon and clove amounts; tripled the ginger amount. I also put all ingredients together at the same time in my glorious KitchenAid mixer and blended everything slowly, dough came out perfectly. Did the 1″ balls for cookie size, flattened to 1/4″, baked for the apropo time, unt voilè! The only thing that could make these even more of a grand slam would be adding crystallized ginger for an extra kick of flavor. We decided this will be a staple recipe for our household. Thanks so much for sharing, and Cheers! <3

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