Big soft and chewy Paleo Gingerbread Cookies that you won’t be able to stop eating! No one will know these delicious ginger cookies are Paleo. Perfect for a healthy Christmas/winter holiday cookie!
With Thanksgiving finally behind me (felt like I prepped since August!) I’m saying BYE BYE to pumpkin and HELLO to a whole lot of cookies. In fact, beginning today I’m bombarding you with at least 3 Paleo cookie recipes – please consider this your warning. But don’t be scared – be exited!
I know – you’re still working on Thanksgiving leftovers – I am too. BUT! December begins in a hot minute and it’s time to bake cookies. Warm, chewy, soft sweet cookies. I’m pretty happy about it if you couldn’t tell, since baking cookies is far easier than baking pies!
To be totally honest I only break out the molasses this time of year – no matter how much I’m reminded that I LOVE it once I use it – it just doesn’t feel right after the holidays are over. Big, soft and chewy ginger cookies have always been my favorite – way better than crunchy ginger snaps or plain sugar cookies in my opinion!
Prior to Paleo, my favorite ginger cookie recipe came from Allrecipes. I remember years ago when my girls were 3 and 22 months, we made these cookies on the floor of our kitchen because they wanted to help me roll the cookie dough in sugar. Even back then, Emily was a total sugar monster and had that job completely owned at not-even-2-years-old. We’ve graduated to sitting on chairs now, and, of course a healthier, grain free and Paleo version that’s seriously tasty and very addicting!
Last year, I made similar Paleo ginger molasses cookies, but, I wanted to see if I could get these cookies to be even bigger and chewier, because who doesn’t love a challenge like that? I’m constantly trying to improve my cookie recipes by tweaking little things – and not complaining at all about getting to eat all my experiments.
The combination of an egg + egg yolk instead of 2 eggs, no stir almond butter (which I find lends to chewier Paleo cookies in general) and the right combo of molasses/coconut sugar makes these cookies extra special in my opinion. You also get enough dough to make a dozen BIG cookies, which obviously is essential if you want to put BIG in your title. Which I do. Big cookies are better cookies, always.
Lastly, since we use only coconut flour, you’ll need to be careful to measure precisely and then allow the dough to sit and chill after mixing, since coconut flour is dense, expands a whole lot and needs some time to “set”.
Also, you can definitely adjust the spices a bit to suit your preference – I added a whole tsp of ground ginger which added a decent amount of “spice” so feel free to experiment to suit your taste. Other than that? I KNOW you’re going to love these cookies! Let’s start baking!
Big & Chewy Paleo Gingerbread Cookies
Big & Chewy Paleo Gingerbread Cookies
Ingredients
- 1 egg PLUS
- 1 egg-yolk
- 2/3 cup smooth almond butter stirred prior to adding
- 2 Tbsp organic coconut oil solid but softened
- 1/4 cup blackstrap molasses
- 1/4 cup organic coconut sugar
- 1 tsp pure vanilla extract
- 2/3 cup organic coconut flour
- 1 tsp baking soda
- pinch sea salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp allspice
- Extra coconut sugar for sprinkling - optional
Instructions
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Preheat your oven to 350 F and line a large baking sheet with parchment paper
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In a large bowl, whisk (or use an electric mixer to combine) the egg, egg yolk, almond butter and coconut oil until smooth. Add the molasses, coconut sugar, and vanilla and continue to mix until smooth.
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In a separate bowl, combine the coconut flour, baking soda, salt and spices. Add the dry mixture to the wet ingredients until fully combined - the dough will be sticky. Chill dough in the freezer for 5-10 minutes until it thickens and can be easily scooped.
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Use a cookie scoop or rounded spoon to scoop the dough in heaping tbsps on the parchment paper, then gently flatten and sprinkle with coconut sugar if desired.
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Bake in the preheated oven for 8-10 minutes until tops crack, don't overbake - cookies will become firmer and chewier as they cool. Cool completely on wire racks and enjoy!
Nutrition
What I Used to Make My Chewy Paleo Gingerbread Cookies
Want more Paleo cookie recipes? Try one of these!
Big Soft Chocolate Chunk Cookies
Pumpkin Chocolate Chip Cookies
Chewy Double Chocolate Pecan Cookies
Paleo Gingerbread Cookies on the Web:
Soft and Chewy Paleo Gingerbread Cookies
Paleo Gingerbread Cookie Recipe
Tell Me!
What’s your all time favorite holiday cookie?
Were you ever an Allrecipes junkie like me?
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i think I will always answer any favorite cookie question with chocolate chip even though they have nothing to do with the holidays!
Haha yeah they really are good anytime!
Yea, it will be an amazing for new year eve for delighting sweets.
Delighting in sweets will make the New Year’s Eve an amazing experience. (Germany)
BIG and chewy? That all sounds like a really good idea. It is true that I don’t really use molasses except for the month of Christmas. <3
It’s perfect this time of year and just feels right!
Thanks for the recipe. I am going to be attending a healthy collie exchange party soon and this recipe sounds great to try out. A couple of questions…Can I use regular molasses instead of Blackstrap molasses?
What is the difference between the two?
Thank you
To sum up, blackstrap is more concentrated, has a richer but less sweet flavor and is healthier generally. I’m linking to a general article outlining the differences if you want more info: http://www.livestrong.com/article/507716-what-is-the-difference-between-blackstrap-molasses-unsulphured-molasses/ – I would recommend blackstrap but if you can’t get it, go for unsulphured and perhaps keep in mind the same measurement will be sweeter, so reducing the coconut sugar might be necessary. Hope that helps! Let me know how it goes 🙂
Thank you for the reply! So glad I found your website. I look forward to trying to new recipes! Happy holidays!
Silly auto correct. …it should say ” Cookie exchange” Lol
I’m still finalising my baking list for Christmas but these look so good! I’ve never tried making gingerbread cookies before. Fingers crossed it won’t be a disaster!
– Charmaine
http://charmainenyw.com
I’m sure it won’t be – let me know how it goes!
Can salted almond butter be used, or would the cookies be too salty? I buy salted almond butter for eating but will buy some unsalted for this recipe if you think the salted would negatively affect the taste.
I don’t think I’ve used salted almond butter for baking but I imagine it would change the taste at least a bit depending on the amount needed for the recipe. If you plan to bake with it on a semi regular basis, I’d say get some unsalted for that purpose.
Definitely going to be making these! Chewy, molasses rich, spicy ginger cookies have always been a favorite, but I love this healthier and less guilty version!
I think you’ll love them!
I would never complain about cookie experiments either, not when you get to eat the attempts.
My Hubby loves ginger in cookies so these are right up his alley.
These cookies sound fantastic! Is there anything you can suggest as a substitute for the coconut sugard?
Thanks
Brown sugar would work although it’s refined. I haven’t tried these with a liquid sweetener so I’m not sure how it would turn out, if I were to try I’d use honey.
would the usual oily almond butter work if you mix it well?
Yup, as long as it’s creamy after you mix it it should work well 🙂