Paleo Salted Gingerbread Cookies

By Megan Olson
January 28, 2016
1 Comments


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

Makes: 12

  • 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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Reviews (1) Questions (0)

1 Comment

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<br />