Homemade Gingerbread Taste
In order to give these paleo cookies that classic gingerbread taste, I had to get a little bit creative with the ingredients used. It all starts with using almond flour, as with many of my paleo baking recipes. This serves as the base for the cookie dough and sets the tone with its delightfully nutty and sweet flavor. Next, you’ll be adding a little bit of baking soda as well and then it’s time to add all of the spices into the mixture.
By using a combination of ground cinnamon, ginger, nutmeg, and cloves, you can recreate that classic gingerbread flavor with ease. More importantly, this fantastic variety of spices all provide some incredible benefits for your health as well. I absolutely love the taste of cinnamon, which is great because it contains potent anti-inflammatory properties. (1) Meanwhile, ginger is great due to the fact that it contains the appropriately named gingerol. This compound provides you with even more anti-inflammatory and anti-oxidative benefits. (2)
Nutmeg and Clove, Gingerbread Staples
Nutmeg is another extremely popular spice, and for good reason. It adds a great amount of flavor to a wide variety of recipes, and it’s packed full of minerals and antioxidants. Clove rounds out the spice mixture, providing several different health benefits such as improved digestion, boosting the immune system, and even helping to prevent cancer. (3)
Paleo Cookie Dough? Yum!
The next step is to mix in the egg, maple syrup, coconut sugar, coconut oil, and vanilla extract. With your cookie dough complete, you can go ahead and cut them into whatever shapes that you would like before placing them in the oven.
After baking your gingerbread cookies, you can enjoy them just as they are. They’re certainly incredibly delicious when they are warm and fresh, right out of the oven. However, I recommend making the homemade icing out of melted coconut butter and honey After icing my cookies, I like to sprinkle a little bit of dried cranberry powder on top of them as well for a bit of added decoration. Once these cookies are ready to be served, I challenge you to just eat one!
P.S. – If you love all things gingerbread just like I do, then you might want to check out a couple of these other great paleo gingerbread recipes. One of them is another similar recipe for gingerbread cookies with a chocolate icing instead, and then there’s also a fantastic homemade gingerbread paleo granola as well. I’m sure you’ll love all of these delicious gingerbread recipes.
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- For the cookies
- 2 ½ cups almond flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 egg, lightly beaten
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- For the icing
- 1/3 cup melted coconut butter
- 1 ½ tsp honey
- almond milk (if needed)
- dried cranberry powder (optional)
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Place the almond flour, baking soda, cinnamon, ginger, nutmeg and clove in a bowl and mix to combine.
- Add the egg, coconut oil, maple syrup, coconut sugar and vanilla extract and mix to combine.
- Cover with plastic wrap and refrigerate for 1 hour.
- Roll out the dough between two piece of parchment paper to about ¼ inch thick.
- Cut into desired shapes with cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 10 – 12 minutes.
- Remove from the oven and let cool completely.
- To make the icing combine the honey and melted coconut butter. (* see note)
- Pour the icing into a pastry bag fitted with a small plain tip and decorate the cookies.
- If you want you can sprinkle come cookies with dried cranberry powder.
- Refrigerate for one hour.
- Store the dried cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.
- *If the icing is too thick, add a splash of almond milk until you get the right consistency.