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This grain free, refined sugar free gingerbread cookie recipe not only makes delicious cookies- it’s perfect for making gingerbread houses! (Paleo, gluten free, dairy free).
It’s been a (not quite) festive week around here. I headed down south a few states this week to visit family and let’s just say it’s a bit warmer than the icicles hanging off the roof at home. 🙂 Palm trees, sunshine, long sunny walks, and of course… Christmas cookies- because it is December after all (how the heck did that happen already!??).
Okay, now that we are knee deep in the subject, I think it would be the perfect time to ask YOU what your favorite holiday traditions consist of? I would love to hear!!
Gingerbread cookies!!
Cookies. Sweet, spiced up, cute fashionable gingerbread men, pretty sparkling snowflakes, and Christmas stockings. This year we are doing Christmas cookies up paleo style! I hope you love these super easy to make holiday cookies- I made them in the food processor! My family and I had a blast baking cookies while the hallmark Christmas channel streamed in the background. Yes, that’s what you get when all the guys go out to walk the dogs and all the girls are left to decorate!
I have to tell you, this recipe would be perfect for gingerbread houses! If any of you make them, let me know, because I can’t wait to see your creations! I have long been obsessed with gingerbread houses, ever since my Grandparents took me on the annual tour of the gingerbread house competition- and let me tell you, those gingerbread house skyscrapers, cottages, and Victorian mansions were pretty rad to admire when you’re a six year old girl in love with doll houses.
So, whether you decide to make Christmas cookies or a sugar coated house for little gingerbread minis to dwell, I hope you and your loved ones enjoy these sweet treats and have a wonderful Christmas season! Blessings all,
For a fun selection for holiday cookie cutters, check these out!
More like this:
No Bake Caramel Fudge
Healthy Homemade Twix
Gluten Free Pumpkin Donut Holes
Print Recipe
This grain free, refined sugar free gingerbread cookie recipe not only makes delicious cookies- it’s perfect for making gingerbread houses! (Paleo, gluten free, dairy free).
Ingredients
- 1 1/2 cup almond flour
- 3/4 cup arrowroot flour
- 3 tablespoons cashew butter
- 3 tablespoons maple syrup
- 2-3 teaspoons fresh grated ginger
- 3 tablespoons molasses
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Info
| Cook Time | 12 minutes |
| Prep Time | 8 minutes |
| Servings | cookies |
| Course | Dessert |
Votes: 5 Rate this recipe!
Rating: 4.8
You:
Info
Votes: 5 Rate this recipe! | Ingredients
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Instructions
Preheat oven to 350F. Line a baking tray with parchment paper.
Blend all ingredients together in a food processor until smooth. Roll dough out on a piece of parchment paper 1/4" thick. Cut out shapes and bake on 350F for about 12-14 minutes until golden. Frost or serve plain!
Nutrition Facts Easy Paleo Gingerbread Cookie Recipe Amount Per Serving Calories 269Calories from Fat 153 % Daily Value* Total Fat 17g26% Saturated Fat 1g5% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.01g Sodium 91mg4% Potassium 132mg4% Total Carbohydrates 27g9% Dietary Fiber 4g16% Sugars 6g Protein 7g14% Vitamin C0.4% Calcium28% Iron12% * Percent Daily Values are based on a 2000 calorie diet. |
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19Comments
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1 Debbie Reply
These cookies are SO cute – what did you use to make the icing??????? Thanks and LOVE your blog 🙂
2 Kaylie Johnson Reply
Thank you Debbie! The frosting details are in the end of the post- it’s not paleo, but I do have a paleo glaze on my blog. 🙂
3 Janet Reply
How many cookies in one serving?
4 Kaylie Johnson Reply
Hi Janet, it’s one cookie per serving. Makes 12.
5 Anna Reply
Do you think the cashew butter could be substituted for almond butter?
6 Kaylie Johnson Reply
Yes, almond butter should work. 🙂
7 Alima Friar Reply
Can I sub tapioca flour for arrowroot…
8 Alima Friar Reply
Can I substitute tapioca flour for arrowroot flour…
9 Kaylie Johnson Reply
Yes, that will totally work!
10 Gina Reply
Can I refrigerate this dough and make it the next day?
11 Kaylie Reply
Totally Gina! Enjoy! 🙂
12 Rachael Hebblewhite Reply
Do you think I could turn this into a pie crust?
13 Kaylie Reply
Hmm, that’s a great idea Rachael! I haven’t tried that, but it sounds like it should work.
14 Melissa Reply
Looks delicious! Can you substitute ground ginger for the fresh? If so, how much would you suggest?
15 Kaylie Reply
Hi Melissa, I love that idea! I would probably use 1 tsp ground ginger.
16 tania Reply
Can you help please with dough? I made it in food processor but its not holding yogether, still crumbled.
Can l add domething ? Maybe more maple syrup or some liquid? Egg?
Dough smells amazing!17 Kaylie Reply
Hi Tania, it’s probably the varied consistency of the cashew butter, so I would add a little bit of almond milk. 🙂
18 Sara Reply
If not using pumpkin spices, may u advise how much of ground ginger, nutmig, cloves,,etc?
19 Paleo Gluten Free Eats Team Reply
Hi Sara, you could use 1/4 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp cinnamon. 🙂
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