Paleo Salted Gingerbread Cookies

Flavored with molasses and warming spices and only lightly sweetened, these paleo salted gingerbread cookies are an easy and delicious solution to your holiday baking!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 159 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 tablespoon vanilla extract
• 2 teaspoons ground ginger
• ½ teaspoon sea salt
• 2 tablespoons coconut sugar
• 2 cups almond meal
• 6 tablespoons coconut oil, melted
• 2 tablespoons blackstrap molasses
• 2 tablespoons reduced-sugar maple syrup
• 1 tablespoon sea salt, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.

Step 2

Combine almond meal, coconut sugar, ginger, cinnamon, baking soda, baking power, and 1/2 teaspoon salt together in a large bowl; mix with a fork to break up any clumps.

Step 3

Combine coconut oil, molasses, maple syrup, and vanilla extract together in a separate bowl; mix lightly with a fork just until blended.

Step 4

Make a well in the center of the almond meal mixture and pour in coconut oil mixture. Fold with a baking spatula until dough is blended and gooey.

Step 5

Scoop dough onto the prepared baking sheet using a 1-tablespoon cookie scoop.

Step 6

Bake in the preheated oven until cookies are firm to the touch, 10 to 12 minutes. Sprinkle a little bit of sea salt over each cookie. Cool on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.