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Paleo Gingersnaps

March 4, 2014


Last month, I made these incredible Paleo Gingersnaps from a recipe on Primal Palate. But, due to being caught up with all sorts of fun and time-consuming wedding stuff in the past month or so (we are down to 18 days people!), I am just getting around to posting about it. My apologies on the delay, but these cookies are worth the wait!

I think these cookies are actually the most successful Paleo dessert I’ve made yet, in the sense that the taste and texture are 100% non-Paleo (crisp on the outside and perfectly caramelized/chewy on the inside). Believe me, I love all the treats I’ve concocted by using healthy substitutions, but I usually feel the need to preemptively alert the people I’m sharing with that they are Paleo, gluten-free, sugar-free, etc, just to adjust their expectations. These puppies are the real deal, and that can be a dangerous thing! Sure, they include “safe” ingredients, but realistically we cave-folk aren’t supposed to be giving in to our sweet tooth, regardless of whether we’re using evil white sugar or all natural raw honey. So, I challenge you to consume these spiced delights in moderation!

Paleo Gingersnaps (makes about 5 dozen cookies)

  • 1/2 cup Molasses
  • 1/4 cup Maple Syrup, Grade B
  • 3 Tbsp Grass Fed Butter
  • 1 Tbsp Coconut Milk
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Ginger, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 3 cup Blanched Almond Flour
Preheat oven to 350°F. In a sauce pan, bring the molasses to a boil. Add the maple syrup, butter, and coconut milk to sauce pan, and stir to combine. Remove from heat.
In a medium bowl, combine all the dry ingredients. Pour in the molasses mixture and stir until well combined. Refrigerate the dough for 20 minutes.
Roll out dough between two sheets of parchment paper, until about 1/4 inch thick. Using a 1.5-inch round cookie cutter (or if you prefer, use a fun shape or make gingerbread men!), cut out your cookies and arrange them on a parchment-lined cookie sheet, about 2 inches apart. This is a sticky dough, which can make it hard to cleanly remove each one from the cookie cutter – so what I did was periodically wipe off the cutter and grease it with some coconut oil. This helped the cookies stay beautifully round and in tact.
Once you have 2 cookie sheets filled up, pop them in the oven for 10 minutes, and put the rest of your dough back in the refrigerator to stay cool. Remove baked cookies from the oven and let cool for 2-5 minutes before transferring them to wire racks to cool completely. Continue cutting out and baking the rest of your cookies.
5 Comments leave one →
  1. March 4, 2014 2:16 pm

    Yummy! “Paleo” seems to be popular!

  2. March 4, 2014 3:51 pm

    I’ve sent this recipe on to my coeliac sister in law, she’s been looking for nice crunchy cookies so I hope these are it!

  3. March 4, 2014 6:39 pm

    Your cookies look perfect, Allison!

  4. April 20, 2014 11:29 pm

    Wonderful collection of recipes 🙂 Visiting your space for the 1st time and now will be a regular follower! Happy to connect… See you sometime @!!!

  5. Marrilynn permalink
    April 30, 2014 5:29 pm

    just started the Paleo routine/ and miss the “sweets” so this is great getting a cookie recipe for my favorite cookie!

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