Paleo Iced Gingerbread cookies are definitely worth putting on your holiday baking list. I am not a gingerbread fan, but these are a favorite of mine. They taste like ginger snaps but softer. These were great with or without the icing too. These are paleo with a dairy free and a lower carb version. These are versatile too. You could make them the easy way by flattening with a fork, or the fancy way by rolling out the dough and using cookie cutters. I did a few the fancy way, and all the rest the easy way. I prefer the easy way unless I’m entertaining. I did not have traditional gingerbread man cookie cutters. And strangely enough, I did have a turkey cookie cutter and a leaf one. Probably because I know you are dying to see a gingerbread turkey cookie. Only one made it to the photo though, as my husband must prefer a turkey shaped cookie! Bonus, your house will smell amazing while these are baking!!
|Paleo Iced Gingerbread Cookies|| || |
- ½ cup coconut flour, sifted, where to buy coconut flour
- ¼ cup almond flour.
- 1 tsp baking soda.
- Sweetener of choice: ½ cup organic coconut sugar for paleo, or ½ cup erythritol for low carb option.
- ¾ tsp ground ginger.
- ½ tsp cinnamon.
- ⅛ tsp ground cloves.
- ⅛ tsp cardamom * optional, can omit.
- ⅛ tsp sea salt.
- 2 eggs, beaten.
- ⅓ cup butter, melted, or coconut oil, melted, where to buy.
- 2½ tbsp organic molasses.
- Optional Icing:
- 2 tbsp. coconut butter, where to buy coconut butter., or can use 2 tbsp regular butter or coconut oil
- 2 tbsp unsweetened almond or coconut milk.
- ¼ tsp lemon juice.
- ⅛ tsp vanilla extract.
- 2½ tsp honey for paleo, or for low carb use 11 drops liquid stevia.
- Dash ground cinnamon *optional
- Preheat oven to 350 F, and line two baking sheets with parchment paper or grease baking sheets.
- In a large mixing bowl combine: ½ cup coconut flour, ¼ cup almond flour, ½ cup sweetener of choice, 1tsp baking soda, ¾ tsp ground ginger, ½ tsp cinnamon, ⅛ tsp ground cloves, ⅛ tsp optional cardamom, and ⅛ tsp sea salt. Mix together thoroughly.
- Add to flour mixture in bowl: 2 eggs, ⅓ cup melted butter or coconut oil, and 2 tbsp molasses. Combine thoroughly.
- The easy way: Form cookie dough into 24 balls, and place on baking sheets. Use a fork to press each ball down a little flatter.
- The more elaborate way: If you are feeling spunky or have a special occasion, you could put dough between two pieces parchment paper and use a rolling pin to roll out dough and use cookie cutters. use cutters, then peel off top paper. Don't remove cookies from bottom paper, just peel or scrape away excess dough around cookies, and place parchment paper with cookie shapes onto baking sheet (can freeze dough for 10 to 15 mins before rolling if dough is sticky, I didn't but it was cold when I made them).
- Bake in oven for 10 minutes or until bottoms of cookies are browned.
- Let cookies cool completely before moving or handling, as they are very fragile until they are cooled off.
- Now you could make the optional icing if you desire, or serve without icing. They are great either way!
- In a small sauce pan over medium low heat, warm all icing ingredients until melted. If too thick add more milk of choice. It should be a thick glaze but not a paste (like a glaze texture).
- Once cookies are cooled, spread a little icing on each cookie. Let icing cool on cookie until icing dries. Could place cookies in fridge to speed up the drying process. Icing will go from liquid to somewhat solid.
- Store uneaten cookies in container in fridge.
Nutritional Data for Low Carb (erythritol sweetened) Version, includes icing: Servings : 2 dozen, Serving size: 1 cookie, Cal: 57, Carbs: 3 g / Net Carbs: 1.9 g, Fiber: 1.1 g, Fat: 4 g, Protein: 1 g, Sugar: 1 g
* all nutritional data is an estimate based on the products I used*