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Chewy paleo gingerbread cookies

November first officially marks the start of Holiday season (at least for me). Fall/Holiday seasonal flavors have got to be my absolute favorite.. gingerbread, pumpkin, apple cinnamon, peppermint mocha, ANYTHING like that I am all about it. ALLLLL about it. So,  expect me to be making all things holiday/fall themed. I will never get tired of these flavahhhs. Sorry!!

Let’s start with my first (of many) creation(s). These ooooey gooey, soft, pillow like, grain free chocolate chip gingerbread cookies.

They are like the holidays in cookie form. The warm spices just bring so much comfort. They are subtly sweet with lots of spice and *in my opinion* just perfect for this time of year.

Snack on some with a mug of hot chocolate and you’ve got yourself a dynamic duo (bonus points if you watch a christmas movie at the same time)

These lil guys are like my babies. I have tested this recipe over and over and over in the hopes to make it the best it could be. I honestly have to say.. the first batch was 100% my favorite one. The only problem was that it didn’t make a lot of cookies. The texture was by far the best.  SO.. I’m gonna give you the first recipe that I used – the one that didn’t make *as many* cookies as I would’ve liked (I got about 12 med ones).. AND I’m gonna give you the next one.  Honestly they’re basically the same but I my indecisiveness got the best of me so I just had to give you both!!

Let’s do this.

First try recipe (smaller batch)-

INGREDIENTS

  • 1/4 cup + 2 tbs coconut flour
  • 1/4 cup + 2 tbs almond butter
  • 2 eggs
  • 2 tbs honey
  • 2 tbs coconut oil or grass-fed butter, melted
  • Zest of about 1/2 of a lemon or orange
  • 1/2 tbs fresh grated ginger (if not using fresh ginger, use less)
  • 1/2 tbs cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • little under 1/4 tsp cloves
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • Optional Mix ins: 1/2 cup raisins (for SIBO friendly) or chocolate chips

Bigger batch recipe

INGREDIENTS

  • 1/2 cup coconut flour
  • 1/3 cup almond butter
  • 3 eggs
  • 2 tbs – 1/4 cup honey (depending on desired sweetness)
  • 2 tbs coconut oil or grass-fed butter, melted
  • Zest of 1/2 of a lemon
  • 1/2 tbs fresh grated ginger (if not using fresh ginger, use less)
  • 1/2 heaping tbs cinnamon
  • 1/4 heaping tsp nutmeg
  • 1/4 tsp allspice
  • little under 1/4 tsp cloves
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • Optional Mix ins: 1/2 cup raisins (for SIBO friendly) or chocolate chips

Like I said.. they are basically the same. I am just too indecisive to pick one to post!!

Method

  1. Pretheat oven to 350F
  2. Combine all ingredients in a mixing bowl
  3. Mix until well combined
  4. Add in optional chocolate chips or raisins
  5. Line a cookie sheet with parchment paper
  6. With a spoon, scoop dough onto cookie sheet. Flatten tops with spoon
  7. Bake for 8 mins

 

I have LITERALLY made these 5 times. You should see the stash I’ve got going in my freezer. It’s actually insane. I’ve got dessert covered every night for at least the next month 😉

I hope you guys enjoy these as much as I do! Let me know if you make them and as always, tag me on Instagram @actually_alexandra

XOXO

2 Comments

    • allieseats

      I actually have not tried subbing almond flour but I am sure it would work! I do plan to test them again eventually with almond flour but I’m not sure of the measurements yet!

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