Description
Healthier, paleo gingerbread cookies with a coconut butter “icing”. SCD-friendly, paleo, low-sugar, grain-free, gluten-free.
Ingredients
- 1/2 cup ghee, melted and cooled.
- 1/4 cup monk fruit sweetener
- 3 tbsp. backstrap molasses
- 2 eggs
- 1 tsp. pure vanilla extract
- 2 cups blanched almond flour
- 3/4 cup coconut flour
- 1/2 tsp. baking soda
- 1 1/2 tsp. ground ginger
- 1 1/2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. salt
“Icing”:
- coconut butter, melted
- 100% dark chocolate, melted
Instructions
- Preheat the oven to 350F and lightly spray a baking tray with nonstick cooking spray.
- In a large mixing bowl, combine the melted and cooled ghee, monk fruit sweetener, molasses, eggs, and vanilla. Beat well until creamy.
- Add in the almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg, and salt. Beat again until a thick dough forms. Cover and refrigerate the dough for about 15 minutes to make it easier to work with.
- Place the ball of dough between 2 sheets of parchment paper. Roll out with a rolling pin until it’s about 1/4″ thick. Use a gingerbread shaped cookie cutter to press out cookies.
- Transfer the shaped dough on to the baking sheet with a metal spatula.
- Bake the cookies for about 8 minutes, until the edges appear to be slightly golden-brown.
- Let cool completely before decorating!
Notes
See the above post for full decorating instructions!
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 4
- Fat: 12
- Carbohydrates: 8
- Fiber: 3
- Protein: 4
Keywords: specific carbohydrate diet, paleo, holiday cookies, healthy baking, gingerbread cookie recipe, easy paleo desserts, grain-free, gluten-free