Gingerbread Cookies (Paleo)

These are my new holiday favorite!  Quick & easy. Soft & chewy. Can be rolled out into gingerbread men/women with a little extra coconut flour to keep them from sticking to the shape cutter.

If you want to know nutritional facts, look for Paleo Gingerbread in MyFitnessPal.

FOR BREAKFAST  with coffee


or DESSERT with Samuel Adams Merry Maker Gingerbread Stout.



2c Almond Flour

1/4 c Arrowroot Starch

6 TBS Coconut Flour

1-2 tsp Ground Cinnamon

1 TBS Baking Soda

2 tsp Ground Ginger

1 TBS Crystallized Ginger (chopped)

1/2 tsp Coarse Sea Salt

1 egg (broken up)

8 TBS Unsalted Butter, melted (recommend Kerry Gold)

1/3c Honey, slightly warmed

1/3c Molasses, slightly warmed


Preheat oven to 350F.  Mix dry ingredients in large bowl.  Mix wet ingredients together. Combine wet with dry ingredients.  Let dough rest or refrigerate until ready to use.  Scoop out dough and roll into a ball then press onto sheet tray lined with parchment paper.  OR scoop out a large amount, dust with coconut flour, then use gingerbread shaped cutter.  Bake 10-12 minutes depending on thickness.

**REMEMBER!  Honey needs to be cooked at lower temperatures in order to keep it from scorching.