Gingerbread cookies aren't something I grew up having each Christmas. With my parents owning a shoe store, our family was given lots of baking from the two ladies who had worked for my parents for years and years. Auntie Jan and Margaret...they were the best! They would make all sorts of different goodies and if my memory serves me right, there was no lack of sweets in our house over the holidays!
My goal this holiday season is to make only healthy christmas baking...that is not say I won't indulge in a box of chocolates or on a sugar cookie at some point, but I am finding it so rewarding how the healthy options taste so good that even my son is impressed! I kind of miss baking the extra sugary treats, but I think it is more of a nostalgic thing for me over the holidays, so here's to making new traditions that hopefully Nolan will fondly look back on one day! I would love any feedback on these babies!
Paleo Gingerbread Cookies - {*5 star rating in our home*}
Ingredients:
- 1/2 cup molasses
- 1/4 cup maple syrup
- 3 tbsp palm shortening {or butter}
- 1 tbsp coconut milk
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 3 cups almond flour
Directions:
- Preheat oven to 350.
- In a saucepan, heat the molasses to a boil.
- Add maple syrup, palm shortening, and coconut milk. Stir until combined then remove from heat.
- In a separate bowl, combine all of the dry ingredients.
- Pour wet ingredients into the dry mixture and stir until fully blended.
- Refrigerate dough for 20 minutes.
- Roll out dough between two pieces on parchment paper {about 1/4 inch thick}. Cut batter with cookie cutters.
- Bake for 9-10 minutes on a parchment lined cookie sheet. Makes 16 cookies.
- Cool and enjoy!
