For these Paleo friendly Gluten-Free Gingerbread Cookies I modified the traditional recipe by substituting wheat flour with coconut and almond flour, and I replaced the molasses with a mix of dates and maple syrup. The end result was delicious; I couldn’t even tell that it didn’t have molasses in it. Nothing says Christmas like the flavor of winter spices on men cut-out cookies… except for maybe ginger bread houses? I guess that should be my next experiment.
These cookies were a lot of fun to make, my 3 year old Lilah loves to help me cook, she often makes cookies with play dough and pretends to be writing recipes for “Willoughby Wallaby” (Edible Harmony). This was the perfect opportunity to get her involved in the kitchen and let her experience cookie making with real ingredients. She was so proud of this cookie she made for her daddy all by herself
2 cups of almond flour
1 tbsp of coconut flour
½ cup of pitted dates, packed (about 12 deglet dates)
½ cup of maple syrup
3 tbsp of coconut oil
1 tsp of ground cinnamon
3 tsp of ginger powder
½ tsp of ground all spice
¼ to 1/2 tsp of ground cloves
¼ to 1/2 tsp of ground nutmeg
¼ tsp of salt
To decorate use coconut butter, currants, raisins , nuts or goji berries
- Preheat oven to 350 degrees Fahrenheit.
- Using a blender or food processor, blend the dates, maple syrup, coconut oil and spices until smooth.
- Add the coconut flour and blend for a few seconds.
- Add the almond flour and run the food processor until a ball is formed with the dough, if you are using a blender you will need to transfer the dough to a bowl and mix in the almond flour by hand.
- Let the dough stand for 15 to 20 minutes at room temperature before rolling out.
- Set the dough on a piece of parchment paper, flatten it with your hands, place another piece of parchment paper on top of the dough and using a rolling-pin, a bottle or a large glass roll the dough flat until it is about a ¼ inch thick.
- Cut the dough with cookie cutters and transfer cookies to parchment paper lined cookie sheet. To prevent the dough from sticking to the cookie cutter dip it in water before cutting each cookie, wetting your hands will prevent them to sticking to them as well.
- Roll the remaining cut out pieces into a ball, flatten the dough again and cut out more cookies until all the dough is used.
- Bake for about 12 minutes or until golden brown
- And decorate as desired, if you are using nuts and raisins you can decorate before baking, if you are using goji berries put those on the cookie right after they come out of the oven, you can use raw honey to help them stick. If you are using coconut butter put it over the cookie once it has cooled down, soften it with your hands as if you were kneading play dough.
About Denise, she is originally from Costa Rica, but has been living in California since 1996. After being diagnosed as Gluten Sensitive in 2009, she began to try new gluten-free recipes. When more and more of her friends began to ask for these recipes, an idea was born. She realized that a lot of people struggle with creating healthy, quick and simple to make meals, so she decided to create her blog, Edible Harmony (www.edibleharmony.com) to share some of her family’s favorite recipes. All of her recipes are gluten-free, grain-free, soy-free and refined sugar free.