Soft Paleo Gingerbread Cookies


Soft Paleo Gingerbread Cookies

Servings: 14


  • 1 whole egg
  • 1 egg yolk
  • 2/3 cup smooth almond butter
  • 2 tbsp coconut oil, softened
  • 1/4 cup pure maple syrup OR molasses
  • 1/2 cup coconut sugar
  • 1 tsp pure vanilla extract
  • 2/3 cup coconut flour
  • 1 tsp baking soda
  • pinch sea salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg


  1. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  2. In a small bowl combine coconut flour, baking soda, salt and spices. Set aside.
  3. In a separate large bowl whisk together the egg, egg yolk, almond butter and coconut oil until smooth. Add the maple syrup, 1/4 cup coconut sugar and vanilla. Mix until smooth
  4. Slowly add the dry ingredients to the wet ingredients until fully combined and a sticky dough forms. Freeze dough for 10 minutes, until it can be easily scooped and rolled into balls.
  5. In a small bowl add the rest of the coconut sugar. Scoop tbsp sized dough and roll into a ball. gently roll the cookie dough ball into the coconut sugar, to fully coat. Then gently flatten the ball onto the parchment paper.
  6. Bake in preheated oven for 8-10 minutes, until the tops crack. Cookies will be firmer and chewier as they cool. Allow to cool completely before handling. Enjoy!

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