Is it too early to bake Christmas Cookies? Nope? Good. I made these delicious Paleo Gingerbread Cookies today, and mmmmmmmmmmmmm….. you certainly don’t miss the grain in these bad boys!
Paleo Gingerbread Cookies-
adapted from Crossfit Newport Beach
- 1/4 cup Blackstrap Molasses
- 1/8 cup pure maple syrup or honey
- 1.5 tablespoons vegetable shortening
- 1 teaspoon coconut milk
- 1.5 cups Almond Flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Heat molasses until bubbling and then add syrup or honey, shortening, and coconut milk. Stir together and remove from heat. In small bowl, mix all dry ingredients. Pour dry ingredients into wet and stir.
Pour onto parchment lined baking sheet and flatten until about a quarter inch thick.
Bake at 350 for 10-12 minutes. Remove and allow to cool for 10 minutes. Don’t wait too long, or it will become too hard to cut. Using cookie cutters, cut out your favorite shapes.
I tried cutting them before baking, but they were too sticky to cut. They cut beautifully once cooked and slightly cooled.
This made about 8 cookies, and can easily be doubled.
Shared with: Better Mom Monday, Fat Tuesday, Teach Me Tuesday, Whole New Mom, Whole Foods Wednesday, Frugally Sustainable, Gluten-Free Friday, Creative Thursday.
I’m hoping this recipe also works with coconut oil, since vegetable shortening is generally considered non-paleo as it is a hydrogrenated industrial fat, not a natural fat.
Spectrum brand says it is non-hydrogenated palm oil.
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