Coconut Flour Gingerbread Cookies (Paleo)
These coconut flour gingerbread cookies are the perfect paleo treat to make to celebrate the holidays and new year! These simple cookies are grain-free and paleo-friendly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20-25 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup coconut flour, sifted (5 ounces)
- 1 cup arrowroot starch (4.6 ounces)
- 1 teaspoon salt
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 cup butter or coconut oil, at room temperature
- 1 egg, at room temperature
- 6 tablespoons honey
- 2 tablespoons molasses
- (optional) grated orange peel
- (optional) orange juice or water
Instructions
- Preheat the oven 350 degrees F.
- Mix the dry ingredients together in a medium bowl and set aside. Add in the orange peel if using and incorporate into the mix.
- In another bowl mix the butter, egg, honey and molasses together.
- Mix the wet ingredients into the dry until the dough thickens and forms a ball.
- If your dough is dry, add 1-2 tablespoons of water or orange juice into the dough until it comes together to form a ball.
- Scoop the dough out on a silicon mat and roll the dough out to 1/4 inch thick.
- Use cookie cutters to cut the gingerbread men out and place them on a parchment lined cookie sheet.
- Bake the cookies until golden brown, 8-10 minutes.
- Don’t let them over bake or the cookies will become too hard.
- Let the cookies cool before decorating.
- Decorate with your favorite icing.
Nutrition Facts
- Serving Size: 1 cookie