Gingerbread Paleo Cookies

Gingerbread Paleo Cookies


1 cup almond flour/meal, ground
2 tbsp blackstrap molasses, make sure to check label for any non-paleo ingredients.
1 tsp cinnamon, ground
3 tbsp extra virgin coconut oil, melted
1 tsp ginger, ground
¼ tsp nutmeg, ground
½ tsp cloves, ground
½ tsp baking soda
½ tsp baking powder
1 ½ tsp vanilla extract
¼ tsp sea salt, fine grain


  1. Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper, set aside.
  2. In a bowl combine almond flour, spices, baking soda, baking powder and salt.
  3. In another bowl mix coconut oil, blackstrap molasses and vanilla extract until well combined.
  4. Add wet ingredients to dry ingredients and mix well until a dough forms. May need to add a couple of tbsp of almond flour if the dough is too wet or couple tbsp of water if it is too dry.
  5. Scoop one tablespoon of mixture, drop onto the lined baking sheet and press down to form into cookie shapes.
  6. Bake for 9 to 10 minutes.
  7. Let cookies cool on the baking sheet for 15 minutes, then place cookies onto a rack and let cool completely.
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