Craving the warm, nostalgic flavors of gingerbread without derailing your healthy lifestyle? Get ready to revolutionize your cookie game with these Big Chewy Paleo Gingerbread Cookies that are not just delicious, but also completely grain-free and naturally sweetened! Imagine biting into a perfectly spiced, soft cookie that transports you to holiday memories while keeping your nutrition goals intact. These cookies are about to become your new obsession - so irresistible that even non-paleo friends won't believe they're healthy!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Paleo
Serves: 12 cookies
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, ground ginger, cinnamon, nutmeg, and cloves. Whisk the dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, mix the melted coconut oil, honey, and egg. Whisk thoroughly until the wet ingredients are completely incorporated and smooth.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently with a spatula until a soft, slightly sticky dough forms. Allow the dough to rest for 5 minutes to let the coconut flour absorb moisture.
- Using a cookie scoop or tablespoon, portion out the dough and roll into balls about
- 5 inches in diameter. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Gently press down on each cookie ball with the palm of your hand or the bottom of a glass to slightly flatten, creating a thick disk shape.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden brown and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ingredient Temperature Matters: Ensure your egg is at room temperature for better ingredient integration.
- Don't Overmix: Stir the dough just until combined to keep cookies tender.
- Consistent Size is Key: Use a cookie scoop for uniform cookies that bake evenly.
- Watch Baking Time Closely: Paleo cookies can quickly go from perfectly golden to overdone.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes to firm up before transferring.
- Storage Hack: For maximum freshness, store in an airtight container with a small piece of bread to maintain moisture.
- Customize Spices: Feel free to adjust spice levels to your personal taste preference.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 8g
Protein: 4g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 20mg
