Gingerbread Cookies (paleo)
Paleo Gingerbread Cookies
Run, run as fast as you can to make these cute and delicious paleo gingerbreads for a lucky someone. They’re gluten and refined sugar-free and there’s also a chocolate version for a little extra deliciousness. This super easy recipe is great for kids to make and just adds to the Christmas cheer.
Save time by freezing then baking
To save some time you can freeze the dough and bake later. All you need to do is make the dough as per the recipe, then roll it out into a log. Wrap the dough in baking paper and freeze for up to 3 months. When you are ready to bake remove it from the freezer and let it sit for 10 – 15 minutes or until slightly softened, before rolling and cutting out your cookie shapes ready to bake!
- 250gm of almond meal
- 50g butter chopped
- 5 dates
- 1 egg
- 2 tsp of ground ginger
- 1 tsp of ground cinnamon
- 2 tbsp of rice malt syrup
- 1 tsp vanilla extract
- ¼ tsp of salt
- Place the almond meal, butter and salt in a food processor, process until well combined.
- Add the rest of the ingredients and process until a dough forms.
- Roll the dough out to
2cmthickness between two sheets of baking paper and place in the fridge for 2 hours or in the freezer for 20 minutes, allowing it to harden.
- Preheat the oven to 180 degrees celcius.
- Line a baking tray with baking paper.
- Once the dough has hardened cut out the cookie shapes.
- Place in the oven and bake for 15 minutes or until browned.
- Allow to cool in the baking tray for a couple minutes and then move them to a wire rack.
- Store your gingerbread men in an airtight container for a week.