Paleo Gingerbread Cutout Cookies
Gingerbread flavors seem to get overshadowed by pumpkin spice and peppermint during the holiday seasons. Because of that, I personally think that gingerbread cookies end up vastly underrated…
My main memories with gingerbread cookies are nostalgic and bring me warmth and joy — from rolling out the dough and using cookie cutters to make gingerbread men and other Christmas shapes, to decorating cookies or gingerbread houses, to setting them out for Santa or eating them myself…oh the memories!
I will say that I’ve had gingerbread cookies that are not as full of flavor or a nice texture, so I went through a phase of believing gingerbread was better used as decor (i.e cookies or gingerbread houses)
However, since coming up with this gingerbread cookie recipe, I’ve had them on deck all December long!
I challenged myself to recreate a gingerbread cookie that was paleo, egg-free, and delicious. And boy did I (humbly) succeed! Even my boyfriend who isn’t the biggest dessert person raved over them and even ate them at BREAKFAST one day.
My two favorite things about these delicious cookies, aside from the memories that arise and great flavor, are…
They are clean/healthy
They are super simple to make
INGREDIENTS:
1 1/2 cup Almond Flour
1/4 cup Arrowroot Starch
2 tsp Ground Ginger
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Pinch of ground Black Pepper
Dash of salt
2 TBS melted Ghee
2 1/2 TBS Maple Syrup
2 1/2 TBS Molasses
Extra Arrowroot Starch for rolling and cutting
INSTRUCTIONS:
In a large mixing bowl, combine dry ingredients (including spices). Once mixed well, stir in melted ghee, maple syrup, and molasses until it is mixed evenly, and you have a sticky dough.
Firm up dough for cutting by placing mixed dough into the freezer for 30 minutes, or in the fridge overnight.
Once cookie dough is firm and ready to be cut & cooked, pre-heat the oven at 350 and line a large cookie sheet with parchment paper.
Using arrowroot starch sprinkle the counter, and lightly dust the ball of dough & a rolling pin to prevent sticking. Roll out the dough into a flat sheet, ~1/4 inch thick.
Using various cooke cutters, cut-out cookies and place on a parchment paper-lined cookie sheet. Re-roll the extra dough and continue to cut and place cookies on the cookie sheet until you are out of dough.
Place the cookies in the oven for ~12 minutes (for softer cookies) or ~15 minutes for a little more crunch (Keep an eye out for slightly browned edges…that means they are crunchy and ready!)
Remove from oven and transfer cookies to a cooling rack.
Eat immediately, or let cool completely and add icing of choice.
Recommended Storage: In an air-tight container in the fridge for ~10 days, or freeze them for a couple of months