When I think about my favorite holiday cookies, the first cookie that comes to mind is my gingerbread cookie recipe. Every year I make gingerbread cookies (along with other varieties), and they’re always my favorites! These are very “spicy”, but not so much that my kids don’t love them (they gobbled down this version the moment they came out of the oven!) Last year, I had been eating clean for a few months and didn’t have any cookies at all during the holiday season. This year, I decided to adapt my gingerbread cookie recipe so I could enjoy a few of these delicious treats.
As I have mentioned before, even though a recipe is Paleo or “clean”, that doesn’t give you the green light to eat loads and loads of it. In the case of sweets like cookies, cakes, or the like, these have high sugar content (naturally derived), but still high in sugar and should be eaten sparingly. This may lead to the question, then why bother eating Paleo sweets, versus their flour alternatives? For me, the answer is simple. My gut doesn’t tolerate wheat (flour) well at all, so these Paleo/gluten free alternatives are a nice option for the occasional sweet fix, especially during the holidays.
When making this recipe, be sure the dough is FULLY CHILLED before trying to roll it out, and use plenty of almond flour on the surface when rolling them out. Work in smaller chunks of dough and refrigerate the remaining dough until you’re ready to roll it out. I like to make mini cookies (hearts or stars) along with regular sized gingerbread people and the various shapes my kids choose. The mini ones are perfect for a little sweet bite, or to package up and give as gifts!
I hope you enjoy these as much as we do. Happy Baking!
Gingerbread Cookies (Paleo/Gluten-Free)
There is No Secret to Getting Fit
INGREDIENTS:
1/2 cup coconut oil (softened, but not melted)
1/2 cup maple syrup (or date paste made from 12 medjool dates)
1/2 cup organic unsulphured molasses
2 egg yolks
1 1/2 cups almond flour
1/2 cup coconut flour
3/4 tsp baking soda
1/2 tsp cream of tartar*
1/2 tsp sea salt
1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground nutmeg
METHOD:
In a large bowl or stand mixer, cream together the coconut oil, syrup and molasses until smooth. Mix in the egg yolks. Add the remaining dry ingredients and mix well.
Scoop the cookie dough onto waxed paper, pat it down and wrap it up. The cookie dough will be a bit gloppy, but don’t worry, it will firm up. Refrigerate for at least 3-4 hours, until firm. Alternatively, you can put the dough in the freezer for a few hours.
Preheat the oven to 350° F.
Take a chunk of your dough (about 1/4 of the dough), and refrigerate the remaining dough. Using almond flour, flour your surface really well. Sprinkle a bit of almond flour onto your rolling pin (you will see the flour on the cookies after baking, so try to use it sparingly). Roll out the dough to 1/4 inch thickness. Use rolling pin spacers to make this job much easier and to ensure you achieve an even thickness!
Cut out your shapes, use a small spatula to place cookies on a baking sheet lined with a Silpat liner or parchment paper. (Be patient with your dough, it can easily tear.) Bake for 8-10 minutes. Repeat with remaining dough in small batches.
Let cool on rack before storing in an airtight container. Or you can just enjoy them warm!
*Cream of Tartar is used along with baking soda as a Paleo leavening agent.
There is No Secret to Getting Fit 