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These Paleo Ginger Spice Cookies are a tasty and addictive, gluten free, naturally sweetened holiday treat!
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Warning! These cookies are addictive!
I brought these to work and made sure I had taken at least two for myself, which was a good thing since they were all gone in less than two hours (and there were about 30 of them).
These took me a few tries. The first time I made them, it was on a whim. I decided spontaneously during my transit home that I was going to bake cookies. I had an idea, and a hope that it would turn out good. I threw the ingredients together, jotting down notes as I went, and tossed the batch in the oven hoping for the best.
The result was good. The taste was amazing, and I definitely had to stop myself from eating the whole thing, but the consistency wasn’t as cookie-like as I had hoped. I love soft, chewy cookies, but these were a little too soft and they did not hold together very well. But after tweaking this recipe a few times, I finally got the perfect, paleo ginger spice cookies I was looking for.
Husband-approved, and a bit addictive. The ginger, cinnamon and maple make the perfect combination for a Christmas cookie. And they only take about 10 minutes to bake!
I love these paleo ginger spice cookies. It’s hard not to grab handfuls of them. These have a yummy holiday flavor and are great for Christmas parties! I have brought them to work multiple times and they are always a hit. And these are not too complicated, and fairly simple to make!
With the flavors of ginger, cinnamon and maple combined. these Paleo Ginger Spice Cookies are a tasty gluten-free treat for your holiday gatherings!
- 2 cups almond flour
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup grass-fed butter or ghee softened
- 1 egg
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 tsp vanilla extract
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In a medium mixing bowl, add the almond flour, ginger, cinnamon, baking soda and salt. Mix well until the ingredients are blended well.
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In a separate bowl, add the butter, egg, maple syrup, coconut sugar and vanilla. Mix until everything is well combined.
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Pour the wet mixture into the dry mixture, and mix together until all ingredients are blended together. Do not over-mix.
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Cover the bowl, and chill the dough in the freezer for about 30 minutes. until it is easy to handle.
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Heat an oven to 350 degrees.
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Line a baking sheet with parchment paper.
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Roll the dough into 1-inch balls. Place on the baking sheet and flatten.
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Bake for 10-12 minutes, or the edges are slightly crispy.
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Remove from oven. Carefully place cookies onto a cooling rack.
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Let cool for at least five minutes. Then enjoy!
can’t wait to try these!
I made these for my office last weekend because there are a few gals that are gluten-sensitive, and they were a hit even with the non gluten free people! Thanks for the recipe!
So glad you liked them, Diana! Thank you for your comment!
Great recipe, I love how easy these are to make! I’ll be making these this weekend 🙂
Awesome, Gabrielle, let me know how you like them!
They were great! We loved them!!
That’s great, so glad you liked them!