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Triple Ginger Paleo Gingerbread Cookies

Triple Ginger Paleo Gingerbread Cookies (vegan)

  • Author: Ingrid DeHart -
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: 12 1x


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.



  • 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


  • 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 and vanilla 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.
  • 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.
  • Roll the dough 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 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 a little soft.


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.

  • Category: Dessert
  • Cuisine: Paleo, Vegan, Gluten-Free, Refined Sugar Free