Paleo Gingerbread Cookies
Second recipe for Christmas cookies. This time, gluten-intolerance friendly. This are Paleo gingerbread cookies made with spices, almond flour, organic honey and cold-pressed organic coconut oil.
They came out SUPER tasty and I devoured them within 1 day..don’t be like me!
Here is the recipe!
Greetings from Shenyang 🙂
- 1 ½ cups almond flour
- pinch of salt
- ½ tsp baking soda
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp apple cider vinegar
- 2 tbsp melted coconut oil
- 5 tbsp honey
Add the almond flour, baking soda, salt, ginger, cinnamon, all spice and cloves in a bowl. Mix to combine.
Melt the coconut oil
Add it to the dry ingredients together with the honey
and the apple cider vinegar. Mix to combine.
Place the dough between 2 sheets of parchment papers. Using a rolling pin, roll the dough to a thickness of 5 mm or more if u wish. Freeze for 15 minutes.
Preheat oven to 180 C (350 F). Line a baking sheet with parchment paper. Dip cookie cutters into almond flour then press them into the dough to create cookies.
Let them cool completely before storing them.
You can also decorate them with some icing…but I was too lazy and couldn’t wait to eat them!