Gingerbread Cookies

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My Notes:

This is our estimate based on online research.
Calories:	4076
Fat:	210 g
Carbohydrates:	541 g
Protein:	72 g
Calculated per 12 cookies.

prep time
45 minutes

cook time
10 minutes

ready time
55 minutes

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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.

Yield: 12 cookies

Ingredients

1/2 cup 1/2 cup Molasses
1/4 cup 1/4 cup Maple Syrup, Grade B
3 Tbsp 3 Tbsp Palm Oil Shortening, Organic
1 Tbsp 1 Tbsp Coconut Milk
1/2 tsp 1/2 tsp Baking Soda
1/2 tsp 1/2 tsp Ground Cinnamon
1/2 tsp 1/2 tsp Ground Cloves
1/2 tsp 1/2 tsp Ground Ginger
1/2 tsp 1/2 tsp Ground Nutmeg
1/2 tsp 1/2 tsp Salt
3 cup 3 cup Blanched Almond Flour

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

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.

Notes

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.

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