Vegan-Paleo Gingerbread Cookies
I promise next weekend I will have a non-cookie item, but I just couldn’t help myself. These gingerbread cookies are super yummy and free from refined sugar, wheat, gluten, egg, and dairy so they’re perfect for those of us with intolerances and dietary limitations.
For the record, I am not a paleo, nor am I a vegan, although I can understand why someone may believe that to be the case with all the recipes I post on here. But I do try to stay away from gluten and eggs and I limit my dairy intake due to the Epstein-Barr Virus. I also try to stay away from refined sugar because, well, that one is probably obvious. But I have to admit that staying away from sugar does not come naturally for me. There’s no denying the fact that I have a sweet tooth.
So that’s why I love making treats that avoid all those unhealthy factors and lean more on the side of a “healthy” dessert. I don’t know if you can call it “healthy” without the quotes, in all honesty. But they are definitely better for you than regular cookies and you can feel that in your body when
you eat them!
They are also baby and husband approved, which I feel should be noted.
Before going further, I’d like to state that if you are a regular, full on sugar, dairy, and gluten dessert enjoyer, brava! I’m not here to tell you what you should or should not be eating. I’m just here sharing my own journey of cookie recipes.
But really, next weekend, there will be no cookies. You will get something else entirely!
Ingredients:
1/4 cup molasses
2 tbsp pure maple syrup
3 tbsp palm shortening
1 tbsp coconut milk
3 cups almond flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp baking soda
Instructions:
1. Preheat oven to 350 degrees F.
2. Boil molasses in a small saucepan. Stir in maple syrup, palm shortening, and coconut milk. Remove from heat.
3. Combine all dry ingredients and molasses mixture in a bowl and blend well.
4. Chill dough in fridge for 20 minutes.
5. Line baking sheet with parchment paper.
6. Roll dough out until about 1/4 inch thick. Cut out cookies with cookie cutters. Place cookies on baking sheet.
7. Bake for 10 minutes. Allow cookies to cool.
8. Decorate if desired and serve!
Notes:
1. These cookies are best with freshly ground spices, if available. The flavor will really come out more. :)
2. I didn’t put anything on my gingerbread cookies, BUT if I were to, I would make a coconut cream and put that on top! You can buy full fat coconut milk in a can, refrigerate it overnight, whisk it the next day in a large, chilled bowl (making sure to separate excess water from the harder cream beforehand. You don’t need the water.), and when it’s fluffy it’s ready! If anyone would like a full blog on how to make coconut whipped cream, let me know. I’d be happy to. It’s also great as a fruit dip all year round.
That’s it! We really love these cookies and I hope you do too. Let me know if you try them or if you have an even better “healthy” gingerbread recipe!
