Triple Ginger Paleo Gingerbread Cookies (vegan)
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.
- 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
Scale
- 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
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.