I know it’s irrational, but I get a little embarrassed ordering anything with ginger in it. Gingerbread lattes, muffins, biscuits… I imagine the person serving thinking ‘lol… it’s because she’s ginger isn’t it!’ Anyway… regardless of my insanity or hair colour, these gingerbread cookies are a much better option for me – I can eat them without going as red as my hair, and the ingredients are pretty darn healthy. Adapted from this recipe from Paleo Persuasion.
Paleo Gingerbread Cookies (gluten free, dairy free)
Makes 9 small cookies or 6 hearty ones
- 1 cup (150 g) almond flour (can sub this for your favourite gluten free flour)
- 2 tbsp blackstrap molasses
- 3 tbsp butter OR coconut oil, melted
- 1 t ginger (you could use fresh grated, I used powder)
- 1 t ground cinnamon
- 1/2 t ground nutmeg
- 1/2 t ground cloves
- 1/2 t baking powder
- 1/2 t baking soda
- 1 1/2 t vanilla extract
- 1/4 t sea salt
1. Preheat oven to 350°F (180°C/Gas Mark 4), grease an 8×8 inch baking pan.
2. In a mixing bowl, combine all the dry ingredients and mix well.
3. If your coconut oil needs melting, do so (I melted my molasses with it as it’s too thick out of the jar)
4. Mix all ingredients together thoroughly, adding a little water (1-3 t) if the dough is a little dry.
5. Form dough into cookie shapes and pop them on a well greased or lined baking pan.
6. Bake for 10 minutes, and try to let them cool for 5-10 minutes.
7. Devour with some warm coconut milk!
Do you like gingerbread?
Is there anything you feel irrationally awkward ordering?