Triple Ginger Paleo Gingerbread Cookies

These cookies are full of dark molasses flavor and three kinds of ginger (fresh, ground and crystalized). They’re crispy on the outside, soft and chewy on the inside.

I love gingerbread cookies especially around the holiday. There is something comforting about the warm holiday spices  of ginger and cinnamon.

With ginger cookies, the more ginger flavor the better.  These are not your everyday ginger cookies. Here you get 3 kinds of ginger.  Fresh ginger gives them a bright fresh taste.  Ground ginger gives the cookies a warm essence and the pieces of crystalized ginger chunks speckled throughout are just heavenly.

Get soft and chewy crystalized ginger. You don’t want it to be hard and dry.  Cut into pieces about the size of chocolate chips.

I made the cookies vegan for the photos.  I used coconut oil and a flax “egg.”  Alternately use grass fed butter and a pastured egg. You can even make them with coconut oil and an egg.  Every version is delicious.

Tips for the best Triple Ginger Paleo Gingerbread Cookies:

Chill your dough: Plan ahead for the dough to sit in the refrigerator for 3 hours before baking. This will help the butter or coconut oil firm back up, so that it doesn’t melt and spread instantly in the oven.  In a pinch you can freeze it for 30 minutes.

Use a kitchen scale.  A scale makes the recipe more consistent and it’s also easier to weigh than to measure.

Bake on parchment paper. The cookies never stick.

Decorate. To make your cookies look extra gingery, poke a few extra pieces of crystalized ginger into your dough balls just before baking.  That way the ginger will be nice and visible.

Round or Rustic? I like my cookies to look rustic.  If you prefer them to be perfectly round roll them into balls before putting on the the baking sheet.

Don’t over bake.  Bake 14-16 minutes until they have begun to brown and the top cracks a little. They’ll be soft but will firm up as they sit on the cookie sheet to cool.

I make lots of cookies for friends and family over the holiday. I like recipes that are easy but they have to look and taste like regular cookies. I  feel like I succeeded with these triple ginger paleo gingerbread cookies!  Even though they are gluten free and refined sugar free, nobody will ever think they taste like “health food cookies.”

These are the perfect treat to have on hand during the holidays or to bring to a holiday party.  They’re easy to make, perfectly spiced, and absolutely delicious.

Triple Ginger Paleo Gingerbread Cookies (vegan)

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These cookies are full of dark molasses flavor and three kinds of ginger (fresh, ground and crystalized). They’re crispy on the outside, soft and chewy on the inside.

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 12 1x
• Category: Dessert
• Cuisine: Paleo, Vegan, Gluten-Free, Refined Sugar Free

Ingredients

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• 1 cup (100 grams) almond flour
• 1/4 cup (32 grams) coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon Celtic sea salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 5 tablespoons (70 grams) coconut oil or grass fed unsalted butter, room temperature
• 2/3 cup (133 grams) coconut sugar
• 2 tablespoons (44 grams) molasses
• 5 tablespoons (80 grams) creamy unsweetened almond butter
• 2 teaspoons vanilla extract
• 1 teaspoon grated fresh ginger*
• 1 large pastured egg or 1 flax egg for a vegan version (1 tablespoon ground flax soaked in 2 ½ tablespoons water for 15 minutes)
• ½ cup crystalized ginger cut into chocolate chip size pieces

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Instructions

• Sift together almond flour, coconut flour, baking soda, salt, ground ginger and cinnamon. Set aside.
• In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, molasses, almond butter, vanilla and ground ginger until well combined.
• Beat in the egg / flax egg on low and mix until well incorporated.
• Add the dry ingredients to the wet and mix just until combined.
• Stir in the crystalized ginger.
• Cover with plastic wrap and chill for about 3 hours or until firm. If you’re in a hurry, press into a very flat disc and freeze for about 30 minutes.
• Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper.
• Use a spoon scoop the dough and roll into 12 (50-gram) balls and place 4″ apart on the prepared baking sheet.
• Bake for 14-16 minutes or until they have begun to brown and the surface has cracked a little. They’ll be soft but will firm up as they sit on the cookie sheet to cool.
• Let cool completely on the baking sheet. Store in the refrigerator in an airtight container for up to 4 days. Don’t keep them out at room temperature for more than a few hours or they’ll get too soft.

Notes

Tip: Grating ginger is MUCH easier when the root is frozen. Peel first, then freeze the whole ginger root for a few hours, then grate it with a microplane.