Classics are often best when left alone. But, I simply can’t do that.
I grew up eating traditional gingerbread cookies and they are an absolute requirement of the holiday season. It’s not truly Christmas until the smell of baking gingerbread is wafting through the house. Its an aroma that goes hand-in-hand with Christmas carols, laughter, and the feeling of being loved.
But, the holidays are oh-so filled with countless baked goods. Since my stint with Whole30 a few months back, I’ve discovered that eating too many grains really pisses my body off. I bloat. I get sleepy. I feel like crap. And I crave more and more and more grains. Perhaps more importantly, I’ve noticed it does the same thing to my daughter. So, while we are not entirely proclaiming to lead a gluten-free or grain-free life (and never will because mac & cheese still exists and needs to occasionally be part of my life), our family has decided to cut the grains where and when we can. So, that means it is time for me to mess with the classics. Hello, grain-free gingerbread cookies
Made with coconut flour, almond meal, and natural sweeteners, these gingerbread cookies are a delicious, grain-free, paleo friendly, refined sugar-free twist on the holiday classic. I won’t lie to you, since these cookies are made with unconventional ingredients, you can’t make them into adorable shapes like traditional gingerbread cookies. All the wonderful taste of the holiday, just minus the cute factor. If grain-free is not a priority for you but adorable shapes are, I’ve got you covered! Try my Fluffy & Healthy Gingerbread recipe made with whole wheat flour! Also super tasty, refined sugar free, and made with only the good stuff.
But now for those grain-free ones….
2/3 cup almond meal
1/3 cup coconut flour
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 teaspoon baking soda
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup maple syrup or honey
1/4 cup blackstrap molasses
1. Combine all of the dry ingredients in a medium bowl, stirring to incorporate evenly. Set aside.
2. Using an electric mixer and another bowl, combine all of the wet ingredients. Mix until all wet ingredients are well blended. With the mixer on a low setting, slowly add the dry ingredients to the wet. Blend until the batter is an even consistency, without lumps, and the coconut flour has absorbed liquid.
3. Cover and chill in fridge for 1 hour
4. Using your hands, shape the dough into golf ball sized balls and arrange them on the lined baking sheet. Slightly flatten the balls with your hand before putting in the oven.
5. Bake 20-25 minutes. Cool completely before enjoying. Store leftovers in fridge for up to a week.
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