These paleo gingerbread latte cookies have crisp edges and chewy middles, packed with warm spices and espresso and topped with a sweet espresso icing. They’re easy to make and deliciously fun for the holidays!
I love my lattes and latte inspired treats! Pumpkin spice latte donuts, muffins and blondies, yes please!
I decided it was time for gingerbread latte inspired cookies for December, and I’m so happy I tried them out.
These cookies are based off of my gingerbread whoopie pie recipe so they turned out perfectly.
The cookies pictured here were chilled just an hour instead of the recommended two hours, so they thinned out a bit more than expected.
Personally, I love a thin, chewy + crisp cookie, and if you do too, you can cut down the chill time like I did for these.
Even with the 2 hour chill time, you still get a deliciously chewy crispy cookie. Topped with espresso icing and it’s absolute heaven!
What You Need To Make These Gingerbread Latte Cookies
Aside from many of the usual paleo baking ingredients I use, these cookies are packed with spices!
For the molasses, I used Wholesome unsulphured molasses and they turned out wonderfully.
I order espresso powder on Amazon and love the King Arthur Baking brand.
If you want to stay away from refined sugar, use powdered monk fruit sweetener for the icing instead of organic powdered sugar.
I haven’t tested this recipe with ghee or coconut oil to replace the butter, so I recommend using either grass fed butter or vegan butter to make them dairy free.
Here’s everything you’ll need to make these cookies:
- unsalted butter, or vegan butter
- pure maple sugar, or coconut sugar
- unsulphured molasses
- egg
- pure vanilla extract
- blanched almond flour
- tapioca flour
- ground cinnamon
- ground ginger
- ground cloves
- espresso powder
- baking soda
- sea salt
- powdered sugar (or powdered monk fruit sweetener)
- milk of your choice
How to Make Paleo Gingerbread Latte Cookies
In a large bowl with an electric hand mixer, cream together the butter, maple sugar and molasses until smooth, then beat in the egg and vanilla until creamy.
In a separate mixing bowl, combine the almond flour, tapioca, spices, espresso powder, baking soda and salt.
Stir the dry mixture into the wet until a thick sticky dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or up to one day.
Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
Using a medium cookie scoop (about 1 1/2 tablespoons) scoop the chilled cookie dough evenly onto the baking sheet, 2” apart since they will spread.
Continued:
Bake, one batch at a time, for 10-11 minutes or until set in the center. Allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer to cooling racks to cool completely.
While the cookies cool, make the icing. In a medium bowl, whisk together the powdered sugar or monk fruit, espresso powder and milk.
If the icing is too thick, add a drop of milk at a time until the consistency is right for drizzling.
Drizzle the icing as desired onto the cookies and allow the icing to harden for about 30 minutes before serving.
Store the cookies covered at room temperature for up to 5 days.
Espresso Powder For Baking
The espresso powder I used is from Amazon and it’s my go-to for baking.
You get just enough coffee flavor to add a bit of depth to the otherwise sweet and spicy cookie.
If you really want to go wild, eat your cookies while drinking an actual gingerbread latte (or is that simply too much?!)
However you decide to enjoy these, I know you’ll love these cookies as much as my family does!
Grab your ingredients and get ready for a fun holiday baking treat!
Gingerbread Latte Cookies {Paleo}
Gingerbread Latte Cookies {Paleo}
Ingredients
-
1/3
cup
unsalted butter
or vegan butter, softened
- 3/4 cu pure maple sugar or coconut sugar
- 1/4 cup molasses
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Icing:
- 1 cup powdered sugar or powdered monk fruit sweetener
- 1/4 - 1/2 teaspoon espresso powder
- 1 1/2 tablespoons milk of your choice
Instructions
-
In a large bowl with an electric hand mixer, cream together the butter, maple sugar and molasses until smooth, then beat in the egg and vanilla until creamy.
-
In a separate mixing bowl, combine the almond flour, tapioca, spices, espresso powder, baking soda and salt. Stir the dry mixture into the wet until a thick sticky dough forms. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or up to one day.
-
Preheat your oven to 350°F and line two large cookie sheets with parchment paper. Using a medium cookie scoop (about 1 1/2 tablespoons) scoop the chilled cookie dough evenly onto the baking sheet, 2” apart since they will spread.
-
Bake, one batch at a time, for 10-11 minutes or until set in the center. Allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer to cooling racks to cool completely.
-
While the cookies cool, make the icing. In a medium bowl, whisk together the powdered sugar or monk fruit, espresso powder and milk. If the icing is too thick, add a drop of milk at a time until the consistency is right for drizzling.
-
Drizzle the icing as desired onto the cookies and allow the icing to harden for about 30 minutes before serving.
-
Store the cookies covered at room temperature for up to 4 days. Enjoy!
What can I substitute for espresso powder as we are allergic to coffee. Thank you froyour help.
Best regards, Cheryl jean