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These Salted Gingerbread Cookies are flavored with molasses and warm spices. Lightly sweetened, they are a delicious addition to your holiday baking!
Ready or not it’s holiday time! It still feels like summer here in Phoenix. Definitely does not feel like the holidays, but we’re doing this either way. I’m not complaining. I love getting my daily dose of Vitamin D after being stuck indoors all summer long. It’s nice to enjoy a cool morning walk without sweating.
Hot or cold, nothing will stop me from holiday baking though. I’ve got all my favorite holiday cookies in the back of my mind just waiting to be made. I’m sure I’ll be the only one eating them along with my healthier chocolate chip cookies and these healthier gingerbread cookies!
Paleo Salted Gingerbread Cookies
These healthy gingerbread cookies are FABULOUS {in the biggest font you can imagine} and I’m not just saying that. You will want to eat them out of the oven. In fact, they’re best enjoyed that way. Nice and warm!
Of all the holiday cookies I’ve ever made, these are at the top of my list. I’ve already made three batches and I’m sure another one will be happening later this week. You can take my word for it or you can take the plunge and try them yourself. It’s up to you!
What You Need
- Almond Flour
- Coconut Sugar (or brown sugar)
- Molasses
- Maple Syrup
- Cinnamon, Ginger
- Baking Powder, Baking Soda, Salt
How To Make Gingerbread Cookies
The batter for these dairy free gingerbread cookies is a bit high maintenance because of the coconut oil and molasses, so be sure to follow the instructions carefully. Molasses is finicky due to its thick, gooey texture and adding coconut oil to it especially this time of year when it’s cold is like walking on a frozen lake. Trust the instructions, follow the steps and you will succeed!
Helpful Tips
Before you get started let’s review a couple important things. First, use a dense flour. Don’t use less dense flours like brown rice, sorghum or spelt. I used almond flour, but I also made a batch with oat flour and they turned out just as nice so that would be a suitable substitute and I’m sure whole wheat work too.
When you take your cookies out of the oven, immediately salt them. Don’t salt them before or add the salt to the batter. They’re just not the same without that extra touch of salt at the end. And that’s it!
These Gluten Free Gingerbread Cookies are actually much easier then I made them out to be, but for those of you who refuse to read instructions {ahem…me} I’m giving that speech to you to remind you to read. I promise once you try them, you’ll be whipping up your second and third batch!
Paleo Salted Gingerbread Cookies
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut sugar, or sugar of choice
- 2 tablespoons maple syrup
- 6 tablespoons coconut oil, melted
- 2 tablespoons molasses
- 3 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350 F. Prepare a baking sheet with a slip mat or parchment paper.
- In a large bowl, mix together almond flour, coconut sugar, cinnamon, ginger, salt, baking soda, baking powder. Be sure to loosen any clumps in the flour mixture, I used a fork to mix and break it up until the mixture is fine.
- Then in a separate, smaller bowl, add molasses, coconut oil, vanilla extract and maple syrup. Combine liquids with a fork just until they slightly blend, do not over mix otherwise coconut oil will harden.
- In the bowl with the flour mixture, create a well in the center of the flour and add liquid. With a baking spatula, fold the flour over the liquid multiple times over and over until you have a gooey dough mixture and it appears all ingredients are thoroughly blended.
- With a small ice cream scoop, place one tablespoon of mixture onto the baking sheet.
- Bake 10-12 minutes until hardened on the outside, the center may still be a bit undercooked but that is ok. Remove from the oven immediately sprinkle a bit of sea salt on each cookie.
- Allow cookies to cool on the baking sheet another 2 minutes before removing and placing on a cooling rack cool 8 minutes to cool completely.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look delicious! Can these be rolled out and cut with cookie cutters?
Haven’t tried that. I would probably chill the dough first if I were to try. Let me know how it works!
I love gingerbread flavored treats! Especially in December but any time of year really!
They’re a fun holiday treat!
These are fantastic! I’ve been gluten free, dairy free, and egg free for a few years.
I’ve been looking for a good ginger snap style cookie that reminds me of the ones I grew up with and this is a great alternative. Thank you.
Hi there,
These sound delicious!! Can you freeze the batter and cook later?
Thanks,
Elise
Hi Elise! I’m not sure. I’ve never tried.
I would love nutrition info..I added bittersweet choc. Chips…divine‼️❤️
The nutrition info is in the recipe card. So glad you liked the cookies!
Yay gingerbread!!!! These looks fantastic dear <3
Thank you!
I NEED THOSE COOKIES!!!!!!!
My sis has that syndrome too! She buys warmers to put in her gloves & mittens!
Yes you do AND I’ve seriously been considering gloves for when I’m on the computer.
I’m taking on Paleo after my big race in January and I’m totally making these! Pinned!
YAY! Good luck with the race!
I made your cookies this afternoon and now I’m sitting on my couch, drinking tea and finding them very tasty! The only thing missing is a cat on my lap…
Glad you loved them!
Oh salted gingerbread sounds delicious! Perfect with a sweet latte, have any left you want to send me for breakfast?
If I did, they would be yours! I’ve been eating them nonstop. 🙂