Paleo Salted Gingerbread Cookies

January 28, 2016
1 Ratings
Photo by Megan Olson
  • Makes 12
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

What You'll Need
  • 2 cups almond meal
  • 2 tablespoons coconut sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon sea salt + more for salting
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 6 tablespoons coconut oil, melted
  • 2 tablespoons blackstrap molasses
  • 3 teaspoons vanilla extract
  • 2 tablespoons reduced sugar maple syrup
  1. Preheat oven to 350 degrees
  2. Prepare a baking sheet with a slip mat or parchment paper
  3. In a large bowl, mix together almond flour, coconut sugar, cinnamon, ginger, salt, baking soda, baking powder
  4. Be sure to loosen any clumps in the flour mixture, I used a fork to mix and break up fine
  5. Then in a separate, small bowl add molasses, coconut oil, vanilla extract and maple syrup
  6. Combine liquids with a fork just until they slightly blend, do not over mix otherwise coconut oil will harden
  7. In the bowl with the flour mixture, create a well in the center of the flour and add liquid
  8. 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
  9. With a small ice cream scoop, place one tablespoon of mixture onto the baking sheet
  10. Bake 10-12 minutes until hardened on the outside, the center may still be a bit undercooked but that is ok
  11. Remove from the oven immediately sprinkle a bit of salt on each cookie
  12. 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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1 Review

Nicole December 5, 2016
These turned out to be delicious! The almond meal gives some solidity and great texture, and they're not too sweet