Gingerbread Cookies

2

2012/09/26 by nikkiledford

It’s never too early to be thinking about the holidays. That’s a lie. It is WAY to early. I’m still enjoying summer and I refuse to fast forward to the holiday season. It’s a season, not an epic.

That being said, anytime you use molasses in something, it invariably ends up tasting like gingerbread. So, for all you paleo folks who will be missing gingerbread during this holiday season, fret not. These will certainly do the trick.

Gingery perfection!

As far as sweeteners go (none are ideal, but if you need a fix…) unsulfured blackstrap molasses is pretty AWESOME. It’s loaded with great nutrients like B-vitamins, Iron, Potassium, Manganese, Magnesium, and Folate.

Gingerbread Cookies

1/2 c. blackstrap molasses
4 eggs
1/2 tsp. vanilla extract
1/4 tsp. sea salt
1/2 c. coconut oil, room temp or melty (you can also use 1/2 : 1/2, coconut oil : butter, or all butter)
3/4 c. coconut flour
1/4 c. crystallized ginger, diced small
1 tsp. cinnamon
1/2 tsp. ground ginger

Preheat oven to 375 degrees F.

  1. In a medium-sized bowl, beat the molasses, eggs, vanilla, salt, and coconut oil together. Then add the flour and spices and mix well. Let mixture sit for 5 minutes.
  2. Fold in ginger pieces.

    It’s pretty thick

  3. Take a tablespoon of dough and form into a ball and place on a parchment paper lined baking sheet. Flatten lightly.
  4. Bake for 15 minutes and enjoy with some Organic Chai Tea.
Advertisements

2 thoughts on “Gingerbread Cookies

  1. […] Gingerbread Cookies (Grain-Free, Dairy-Free, Refined Sugar-Free, Nut-Free) […]

  2. […] on my Chocolate Chip and Gingerbread Cookie […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

InstaPlate

I haven't been making a ton of smoothies lately but this afternoon I was debating whether or not I wanted iced coffee and instead made this Banana Matcha situation. I think I made the correct choice.
•
Blend:
1 frozen banana
1 heaping teaspoon Matcha powder
2 kale leaves
1 handful ice
1 c. almond milk
2 scoops collagen peptides •
Drizzle some almond butter on top for feels. 🌮🥑🌶🌮🥑🌶
Sometimes people say, "More isn't better, more is just more."
•
To that I say: Except tacos, always more tacos.
•
Especially made Paleo! #streettacos with Shredded tri tip and a slice of avocado cause #moreisbetter A client just lent me this incredible cookbook. I am so excited to make EVERYTHING in it! And #makeitpaleo #israelicooking #ancestraldiets Big Dog ❤️#tinyforpresident

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 786 other followers

%d bloggers like this: