Author Notes
Flavored with molasses and warming spices and only lightly sweetened, these Paleo Salted Gingerbread Cookies are an easy and delicious solution to your holiday baking! —Megan Olson
Ingredients
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2 cups
almond meal
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2 tablespoons
coconut sugar
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2 teaspoons
cinnamon
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2 teaspoons
ground ginger
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1/2 teaspoon
sea salt + more for salting
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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6 tablespoons
coconut oil, melted
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2 tablespoons
blackstrap molasses
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3 teaspoons
vanilla extract
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2 tablespoons
reduced sugar maple syrup
Directions
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Preheat oven to 350 degrees
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Prepare a baking sheet with a slip mat or parchment paper
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In a large bowl, mix together almond flour, coconut sugar, cinnamon, ginger, salt, baking soda, baking powder
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Be sure to loosen any clumps in the flour mixture, I used a fork to mix and break up fine
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Then in a separate, small bowl add molasses, coconut oil, vanilla extract and maple syrup
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Combine liquids with a fork just until they slightly blend, do not over mix otherwise coconut oil will harden
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In the bowl with the flour mixture, create a well in the center of the flour and add liquid
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With a baking spatula, fold the flour over the liquid multiple times over and over until you have a gooey dough mixture and it appears all ingredients are thoroughly blended
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With a small ice cream scoop, place one tablespoon of mixture onto the baking sheet
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Bake 10-12 minutes until hardened on the outside, the center may still be a bit undercooked but that is ok
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Remove from the oven immediately sprinkle a bit of salt on each cookie
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Allow cookies to cool on the baking sheet another 2-3 minutes before removing and placing on a cooling rack to bake completely
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