Paleo Almond Flour Gingerbread Men Cookies (GF)
Paleo Almond Flour Gingerbread Men Cookies recipe. Paleo, Grain-free, Gluten-free, Dairy-free gingerbread men cookies that are soft, chewy, and perfectly spiced.
If I said that I loved these Paleo Almond Flour Gingerbread Men Cookies, it would be an understatement. They are the BEST paleo, grain-free, gluten-free gingerbread cookies that I’ve ever made. Truth!
These gingerbread men cookies are soft, chewy, and perfectly spiced cut outs of holiday joy and I am thrilled to be sharing this recipe with you guys!
When I say these are the BEST paleo gingerbread cookies that I’ve ever made, you may be wondering… how many have you actually made though?
Answer: A LOT. I have tried to come up with a Paleo gingerbread men cookie recipe over the last three Christmases (AKA 3 years) for the blog.
Each year my recipes have improved. I even made one last year that my husband really liked and he insisted that I post it, but I knew it wasn’t good enough.
I’m rather picky about my gingerbread cookies…. I like soft yet firm gingerbread cookies…that have a strong gingerbread taste that isn’t overpowering. And that taste good naked or with frosting.
Luckily this year I got an idea! I was inspired by the shortbread cookie base that I made for my Paleo Cranberry Sauce Bars (GF).
So I tweaked it and hoped it would turn into the gingerbread cookie dough that I had been hoping for. And it did! Merry Christmas to me!
Ingredients needed to make these Paleo Almond Flour Gingerbread Men Cookies:
- Extra light olive oil: I like baking with extra light olive oil. I use it to replace butter in baking. Make sure to use a light colored oil, so it doesn’t have an overpowering olive flavor.
- Blackstrap molasses: The key to the gingerbread flavor here is from the blackstrap molasses! Blackstrap molasses is an incredibly nutrient dense food. It contains iron, calcium, magnesium, vitamin B6, and selenium.
- An egg: Eggs help keep the cookies chewy.
- Vanilla extract: Make sure to use vanilla extract and not vanilla flavor. It’s healthier and the flavor is so much better. 🙂
- Almond flour: I prefer using blanched almond flour in my grain-free baking recipes. It has a better overall texture and flavor.
- Coconut sugar: I have found that coconut sugar is a great replacement for brown sugar.
- Cinnamon: When it comes to cinnamon, Ceylon cinnamon has the best smell and taste. It is much stronger than the generic cinnamon found in many stores.
- Ground ginger and cloves: these spices give the cookies a great taste. Some people like using allspice as well.
- Baking soda
- Tapioca flour: this ingredient isn’t in the cookie batter itself. The batter tends to be sticky, so tapioca flour helps you roll out the cookie dough more easily.
Is blackstrap molasses Paleo?
Blackstrap molasses is a byproduct that forms when sugar cane is refined. The juice that comes from mashing sugar cane is boiled to create syrup. It is boiled three times to make blackstrap molasses.
It’s funny because sugar has no nutritional value but blackstrap molasses is a superfood that contains many vitamins and minerals such as: iron, calcium, magnesium, vitamin B6, and selenium.
Since it is such a superfood, many consider it beneficial to have in their diet.
Check out this post on blackstrap molasses and if/why it is considered to be Paleo.
How to make these Paleo Almond Flour Gingerbread Men Cookies:
Ok, so the cookie dough for these gingerbread men really makes itself.
Seriously. All you need to do is put the wet ingredients ( the olive oil, molasses, egg, and vanilla) into a food processor and mix.
Then, you add the dry ingredients ( the almond flour, coconut sugar, cinnamon, ginger, cloves, and baking soda) to the food processor and mix again until a dough forms.
How easy is that?!
Then, you refrigerate the dough, roll it out, cut it into shapes and bake.
This is what the dough should look like in the food processor.
I like to scoop it out with a rubber spatula and put it into a bowl.
Then, I pick up the dough from the bowl and roll the dough into a ball.
How these Paleo Almond Flour Gingerbread Men Cookies fare in a taste test:
I decided that I needed to really taste-test this recipe to make sure these Paleo Almond Flour Gingerbread Men Cookies weren’t just good to me.
My husband loved them, and actually didn’t believe me that they were Paleo.
My mother loved them and said she loved that there was nothing processed in them.
My sister told me that I should sell them and that she would want to buy these from a Christmas market. She also said that she would have no idea they were Paleo.
My last taste tester was the one I was most curious about… my 2 1/2 year old nephew Leo. I was curious how he would like the gingerbread flavor. Plus, at that age, toddlers don’t lie, so I knew he would tell me the truth.
Leo’s taste testing was the cutest thing ever!!
When I gave him a plate that contained these Paleo Almond Flour Gingerbread Men Cookies, he gave me the biggest smile and just said “thank you”… like I was giving him the best gift ever.
He immediately grabbed a gingerbread man and took a bite and just said “Yuuuummmm”. He proceeded to eat two immediately.
So the verdict was clear! Kids and adults love these and this recipe needed to be shared ASAP.
I hope you guys enjoy them!
Other healthy holiday cookie recipes you may enjoy:
These Gluten-free Ginger Molasses Cookies by a Dash of Megnut. They are a Vegan and Gluten-free twist on the holiday classic.
These Paleo Cut-Out Cinnamon Maple Sugar Cookies (GF) are sugar cookies but made with maple sugar instead of refined white cookies.
These Paleo Snickerdoodles (GF) are a reader favorite. They have all that great cinnamon flavor!
I personally love these Soft Paleo Pumpkin Molasses Cookies (GF), they have the best taste and flavor!
Paleo Almond Flour Gingerbread Men Cookies (GF)
- Put the wet ingredients ( the olive oil, molasses, egg, and vanilla) into a food processor and mix. Add the dry ingredients ( almond flour, coconut sugar, cinnamon, ginger, cloves, and baking soda) to the food processor and mix until a dough forms.
- Remove the dough from the food processor and form into a ball shape with your hands. It can help to use a rubber spatula and put the dough into a bowl and then, grab it and form it into a ball. Put the ball into a bowl, cover the bowl in cling wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees. Line a cookie sheet with a silicone mat.
- Sprinkle some tapioca flour on a piece of parchment paper. Cut the dough in half ( put the other back in the fridge) and put it on the parchment paper with tapioca flour on it. Sprinkle tapioca flour on top of the dough. Then, roll the dough out between the 2 pieces of parchment paper with a rolling pin, until ¼ inch thick. Cut the dough with gingerbread man cookie cutters. Note: If the dough is too sticky and sticks to the cookie cutter, wet the cookie cutter. If the dough sticks to the parchment paper, sprinkle a little tapioca flour onto the parchment paper. I noticed that using metal cookie cutters was easier than plastic ones.
- Repeat with the other half of the dough. Once all the gingerbread shapes are cut from the dough, take the dough scraps and form into a ball and roll it out again. Keep doing this until all the dough is used up and cut into shapes. Note: you may need to put the dough in the fridge or freezer in between rolling it out to harden it a bit.
- Place the gingerbread men shapes onto a lined cookie sheet. Bake for 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on the cookie sheet for 1 – 2 minutes. Remove and put on wire racks to cool. Decorate cookies once they are cooled.
- This recipe yields 15 cookies, using a 9 x 3 inch gingerbread man cookie cutter.
• 2 Tbs thick honey
• 2 Tbs tapioca flour
• 1/2 teaspoon vanilla Add the coconut oil to a small bowl. Mix in 1 Tbs honey, then mix in the 2nd Tbs honey. Add the tapioca flour and vanilla to the bowl and mix until frosting forms.
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