Paleo Salted Gingerbread Cookies {GF, Paleo, Vegan}

These Paleo Salted Gingerbread Cookies are flavored with molasses and warm spices. Lightly sweetened, they are a delicious addition to your holiday baking! Gluten Free + Paleo + Vegan

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 because the guy is super picky. He'll be eating chocolate chip cookies and I'll be eating all the 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

Megan Olson

These Paleo Salted Gingerbread Cookies are flavored with molasses and warm spices. Lightly sweetened, they are a delicious addition to your holiday baking! Gluten Free + Paleo + Vegan

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 cookies

Calories 291 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups almond flour
• ▢ 2 tablespoons coconut sugar
• ▢ 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

Serving: 1cookieCalories: 291kcalCarbohydrates: 16gProtein: 5gFat: 24gSaturated Fat: 9gSodium: 239mgPotassium: 147mgFiber: 3gSugar: 9gCalcium: 108mgIron: 1.4mg

Tried this Recipe? Let me know!Let us know how it was!

What I Used For The Recipe

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.