Gingerbread is arguably the most festive winter cookie, not to mention the most fun to shape and decorate! What most people don’t realize is the classic gingerbread flavor is predominately that of spices and traditionally uses maple syrup or molasses instead of refined sugar to sweeten it, so it is an easy recipe to modify into a paleo-friendly recipe that is void of both gluten and dairy. This recipe makes delicious, soft gingerbread, but if you prefer crunchy cookies, just leave them in the over a few extra minutes to get ginger snaps instead!
1/3 c coconut oil, melted
1/2 c maple syrup
1 tbsp vanilla extract
2.5 c Paleo Baking Flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp arrowroot powder
1/4 tsp salt
1 tbsp ground ginger
1/2 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
In a large bowl, combine the melted coconut oil and maple syrup until well combined. Then add in the egg and vanilla extract and beat (or mix on high speed) for a full 2 minutes.
In a separate bowl, whisk the paleo flour, baking soda, cream of tartar, arrowroot powder, salt, ginger, cinnamon, nutmeg, allspice, and cloves together until combined.
Slowly add the wet ingredients to the dry ingredients, stirring continually, until combined. The cookie dough will be quite thick and slightly sticky.
Roll the dough into a ball and place onto a large piece of plastic wrap. Wrap each up tightly, then pat down to create a disc shape, and place in the fridge. Chill for at least 3 hours, up to 3 days.
Preheat the oven to 350°F and line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove the chilled dough from the refrigerator. Generously flour a work surface with paleo flour, as well as your hands and the rolling pin. Roll out disc until 1/4 inch thick.
The dough may crack as you roll, so be sure to rotate it as you roll., and use your fingers to smooth the cracks back together.
Once the dough has been rolled to 1/4 inch thickness, cut into shapes as desired. Place shapes 1 inch apart on prepared baking sheets, and re-roll the dough scraps until all the dough is shaped.
Bake the cookies for about 8 minutes for cookies about 4 inches or smaller, or 10 minutes if larger than 4 inches. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be (the recommendations here are for soft gingerbread).
Allow cookies to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack. The cookies will stay fresh for up to a week when covered and kept at room temperature. Yields about 2 dozen cookies.
Nutrition Facts per cookie: 96 calories, 5g fat, 10.5g carbs, 2g protein