This is the best ever Paleo gingerbread cookies recipe. They are great to make for Christmas to hang on your tree or just eat. Eating a Paleo diet at Christmas time can be challenging. Everyone is eating a bunch of treats that you can’t eat and it not only makes you feel left out, but it also takes away a whole social part of your life.
That’s why it’s so nice to have a few Christmas cookie recipes, like these Paleo gingerbread cookies up your sleeve! That way when there’s a party, I just always volunteer to bring some food and I make it so it’s something I can eat and pretty much always everyone else loves it and they could care less that it’s Paleo.
Our family is like many in that we like to make Christmas cookies. My 11-year-old daughter, in particular, LOVES to bake. We were asked to contribute some cookies so we could go caroling with my parents and most of my brothers and sisters. We wanted to visit some of the elderly, lonely people in our neighborhood and eat the leftover cookies with hot chocolate after. That’s all fine and good unless you are on a restricted diet. My daughter wanted to make gingerbread cookies, but I said they had to be Paleo.
So I developed this Paleo gingerbread cookies recipe and I’m so happy with how it turned out. This dough holds its shape perfectly when baked…it doesn’t spread at all! I love how the almond flour gives it a nutty crunch and I love how there are relatively few ingredients. I was also surprised to learn that most people think that molasses is Paleo because it would be hard to duplicate that flavor. The real maple syrup gives it a similar flavor to brown sugar but is so much healthier for you than brown sugar.
Please let me know if you enjoy these gluten-free and Paleo gingerbread cookies by commenting below. I would love to know how if you just make them for yourself or if you share them with others.
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The Best Ever Paleo Gingerbread Cookies
These Paleo gingerbread cookies hold their shape when cooked and have a nutty flavor.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 15 1x
- Category: Dessert
- Cuisine: Paleo
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.
- Add the coconut oil, maple syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will resemble wet crumbs that stick together when you pinch them with your finger). You may need to mix for a minute of two until the dough comes together. Don’t worry about over-mixing the dough, since it contains no gluten you can’t over-develop it and cause tough cookies. (It’s important to use an electric mixer or the ingredients won’t be able to combine enough to get wet.)
- Combine the dough by pressing it together by hand, until it forms one large ball.
- Place the dough in-between two sheets of parchment paper. Roll out the dough to a 1/4″ thickness. Refrigerate dough for 30 minutes.
- Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1″ apart on the prepared baking sheet.
- Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container immediately. To keep soft while storing, add a piece of bread to the container or one of those clay bears soaked in water.
- Decorate with desired icing and toppings!
If your mix is either really dry and won’t come together to a ball or if you like a softer cookie AND you don’t eat Vegan, try adding 1-2 egg yolks.
Keywords: almond flour, coconut flour, molasses, maple syrup, gingerbread man, cookies