Paleo Salted Gingerbread Cookies recipe
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Ingredients
- 2 cups almond meal 2 tablespoons coconut sugar 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon sea salt 6 tablespoons coconut oil, melted 2 tablespoons blackstrap molasses 2 tablespoons reduced-sugar maple syrup 1 tablespoon vanilla extract 1 tablespoon sea salt, or as needed
Nutrition Info
- 158.5 caloriescarbohydrate: 11 gcholesterol: : -fat: 10.3 gfiber: 0.2 gprotein: 7.5 gsaturatedFat: 6.2 gservingSize: -sodium: 666.9 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Paleo Salted Gingerbread Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
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.
Combine coconut oil, molasses, maple syrup, and vanilla extract together in a separate bowl, mix lightly with a fork just until blended.
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.
Scoop dough onto the prepared baking sheet using a 1-tablespoon cookie scoop.
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.