Ok. I’m not strictly paleo, but for those who care about it, yes, these cookies are technically paleo. Also, sorry for the horrendous photo. Lazy lazy!
The only disclaimer that I have is that the dough is very challenging to work with because it’s so sticky and doesn’t have real flour to bind it.
You will need:
- 3 cups almond meal or flour
- 1/2 cup molasses (I know that I try to really keep away from sugar, but since this is crucial to the gingerbread color and flavor, I bent for this recipe)
- 1/4 cup grade b maple syrup
- 3 T coconut oil
- 1 T almond or coconut milk
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp baking soda
Preheat oven to 350.
In a saucepan, heat molasses to a boil.
Add maple syrup, coconut oil, and milk.
Stir ingredients until combines, then remove from heat.
In a bowl, combine all dry ingredients.
Add dry ingredients to wet and mix until fully blended.
Roll out dough (preferably between parchment paper to relieve some mess).
Cut dough with cutters (or, if it was too sticky like it was for me, use your hands!).
Bake for 10 minutes on parchment paper lined baking sheets.
Let cool and enjoy!