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View more recipes in Treats & Cheats

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

    1. December 14, 2014

      Thanks for telling us about your modifications! Sounds amazing!

  6. Christina
    December 13, 2014

    I just tried these with my kids tonight, and I can’t even imagine how they would work with the ingredients and instructions as given. The only substitution I made was to use maple syrup instead of maple sugar (which was suggested in the notes), and the dough was so incredibly sticky, there was no way it could be rolled. I put it in the fridge for a couple of hours, as I have always done for cookie cutter recipes, and it was still so sticky it was unmanageable. Even after adding at least 3X the amount of arrowroot flour to try to firm up the dough, it was impossible to cut shapes and have them release from the parchment. If anyone has suggestions, I’d love to hear them, as I have a ball of dough still in the fridge with very little hope that it will firm up enough to be rolled and cut.

    1. December 14, 2014

      Hi Christina,

      Unfortunately adding additional liquid sweetener will change the texture of the dough. I’m not sure why your recipe is failing even with adding more starch. I will have to retest the recipe and see if I can figure out the issue. I’d suggest baking regular cookies so you can at least eat them. Just roll them into little balls and bake. That way you aren’t wasting ingredients. I’ll try to get a revised recipe up for our holiday cookie post. So sorry this happened! And just to be sure…were you using blanched almond flour? Almond meal will change the texture of this recipe…

  7. rinai
    December 14, 2014

    Hello!

    I just made these and the dough is so dry! I can barely form it into a ball, it just crumbles everywhere. What can I do to save this?!

    Please help!

    Thanks!!

  8. Christina
    December 16, 2014

    Hi Hayley.

    Thanks for your response. I just wanted to post an update to say that I refrigerated the dough overnight and that made it easy to roll and cut. Unfortunately the cookies lost all shape when cooked, forming large “blobs” that ran together. They were super tasty though! Your recent post for Gingersnap Cookies has some great tips that I might apply next time I try the Gingerbread Men. In particular, using 1/2 cup of molasses as called for in the Gingerbread Cookies recipe made them very dark in color and probably contributed to the stickiness of the dough. And to answer your question, I did use blanched almond flour, but it was from Bob’s Red Mill and I know others have said that it is not as finely ground as some other brands, so that might have affected the texture of the dough. In general, I’m not much of a baker so I’m sure it will just take some practice on my part to see what works best.

    Thanks again for offering your advice! I appreciate all of the wonderful recipes and gorgeous photos you share!

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