To me, it’s just not the holidays without the aroma of cookies in the oven, baking toward luscious doneness. It starts with Thanksgiving, when I bake my shortbread pumpkin pie that fills the atmosphere with the warm fragrances of cinnamon, cloves, ginger, and pumpkin. Heading toward Christmas, I might bake cranberry-oatmeal cookies, shortbread, walnut crescents covered with an avalanche of powdered sugar, and gingerbread.
Whether it’s muffins, baked in a pan like a cake, or rolled out and cut into stars and reindeer, gingerbread is synonymous with the holidays. That’s why I like to make sure that my gluten-sensitive friends can have some gingerbread, too. Here’s a recipe I think they’ll enjoy.
Paleo (Grain-free) Gingerbread Cookies
Adapted from paleorunningmomma.com.
Makes about 14 cookies.
1 egg and 1 egg yolk
2/3 cup smooth almond butter
2 Tbsp. coconut oil, softened
1/4 cup molasses
1/4 cup coconut sugar
1 tsp. vanilla extract
2/3 cup coconut flour
1 tsp. baking soda
Pinch of sea salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
Additional coconut sugar for sprinkling
In a medium bowl, whisk egg, egg yolk, almond butter, and coconut oil until smooth. Add molasses, coconut sugar, and vanilla and mix well.
In another bowl, combine coconut flour, baking soda, salt, and spices.
Add dry mixture to the wet ingredients and mix until thoroughly combined. If the dough is runny, place it in the freezer for about 10 minutes.
Scoop dough in heaping tablespoons onto parchment-lined baking sheets. Gently flatten and sprinkle with coconut sugar.
Bake in preheated 350-degreen oven for 8 to 10 minutes until tops crack. Don’t overbake – cookies will become firm as they cool.