Gingerbread cookies are a favorite holiday treat of mine that I’ve enjoyed my whole life. The crisp, yet chewy texture of our cookies is a perfect analogue to conventional recipes. We’ve shared these with non-paleo family members, and they have been given unanimous approval.
- 1/2 cup 1/2 cup 1/2 cup Molasses
- 1/4 cup 1/4 cup 1/4 cup Grade B Maple Syrup
- 3 Tbsp 3 Tbsp 3 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Milk
- 1/2 tsp 1/2 tsp 1/2 tsp Baking Soda
- 1/2 tsp 1/2 tsp 1/2 tsp ground Cinnamon
- 1/2 tsp 1/2 tsp 1/2 tsp ground Cloves
- 1/2 tsp 1/2 tsp 1/2 tsp ground Ginger
- 1/2 tsp 1/2 tsp 1/2 tsp ground Nutmeg
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 3 cup 3 cup 3 cup Blanched Almond Flour
- Preheat oven to 350°F.
- 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 stir until batter is fully blended.
- Refrigerate dough for 20 minutes.
- 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-lined cookie sheet.
- Let cool, decorate as desired, and enjoy.
If you have an aversion to molasses, another option would be to use maple syrup or yacon syrup, although the molasses is a key ingredient to getting the classic “gingerbread cookie” flavor and color.