Discover the magic of the holidays with these irresistibly soft, chewy Paleo gingerbread men cookies. Crafted with wholesome almond flour and naturally dairy-free, this recipe is your ticket to festive baking joy, perfect for grain-free diets and anyone seeking a healthier treat.
Prepare to fall in love with these Paleo gingerbread men cookies – calling them simply “loved” would be a vast understatement. After years of dedicated recipe development, I can confidently say these are hands down the BEST Paleo, Grain-free, Gluten-free, and Dairy-free gingerbread cookies I have ever created. Imagine soft, delightfully chewy, and perfectly spiced cut-outs that embody the true spirit of holiday cheer. I am absolutely thrilled to finally share this treasured recipe with you!
If you’re as enchanted by gingerbread flavor as I am, you might also enjoy exploring my Grain-Free Gingerbread Banana Bread for another wholesome, spiced delight.
Table of Contents
- Why This Recipe Shines:
- Recipe Ingredients: A Deep Dive
- Is Blackstrap Molasses Paleo-Friendly?
- Step-by-Step Baking Guide:
- Expert Tips for Perfect Paleo Gingerbread:
- Kid-Friendly Holiday Baking:
- Recipe FAQs: All Your Questions Answered
- Storage and Make-Ahead Tips
- Decoration Ideas for Your Gingerbread Men
- Explore More Holiday Cookie Recipes You’ll Love:
Why This Recipe Shines:
This Paleo gingerbread men cookie recipe isn’t just another holiday treat; it’s a carefully perfected creation designed to bring joy and health-conscious indulgence to your kitchen. Here’s why this recipe stands out and why it’s destined to become a festive favorite:
- These Paleo gingerbread cookies strike the perfect balance between soft and firm, ensuring they hold their festive shapes beautifully while delivering a tender, melt-in-your-mouth experience. No crumbly messes here!
- They boast a wonderfully rich gingerbread taste that is robust and authentic, yet never overwhelming. Each bite is a harmonious blend of warm, inviting spices, evoking classic holiday memories.
- Simplicity meets flavor with this recipe, requiring just 10 core ingredients. This minimal ingredient list makes baking accessible and straightforward, even for novice bakers.
- The dough comes together effortlessly in a food processor, saving you precious time and effort. This streamlined process means less cleanup and more time to enjoy the delightful aroma filling your home.
- This recipe is wonderfully allergy-friendly, catering to various dietary needs. It is completely dairy-free, gluten-free and grain-free, making it a safe and delicious option for many.
- These almond flour gingerbread men are surprisingly quick to prepare, allowing you to whip up a batch whenever the holiday spirit calls, without extensive preparation time.
- This is a truly tried and tested recipe, the culmination of three years of dedicated development and numerous experiments! My inspiration eventually came from the shortbread cookie base of my Paleo Cranberry Sauce Bars, which, with some clever tweaks, proved to be the perfect foundation.
- These cookies are a guaranteed hit with everyone, especially the little ones! They are truly kid-friendly, making them ideal for family baking sessions and holiday gatherings.
Recipe Ingredients: A Deep Dive
Crafting the perfect Paleo gingerbread men requires a thoughtful selection of ingredients. Each component plays a crucial role in achieving the desired flavor, texture, and dietary compliance. Here’s a closer look at what you’ll need and why these specific choices make all the difference:
- Extra Light Olive Oil: This is my preferred fat for Paleo baking, serving as an excellent dairy-free butter substitute. The “extra light” variety is crucial as it has a very mild flavor profile, ensuring it doesn’t impart an overpowering olive taste to your delicate gingerbread cookies. Its neutral character allows the warm spices to truly shine.
- Blackstrap Molasses: The heart and soul of traditional gingerbread flavor, blackstrap molasses brings that signature deep, robust, and slightly bitter-sweet note. Beyond its flavor, it’s a nutritional powerhouse, packed with essential minerals like iron, calcium, magnesium, vitamin B6, and selenium, making these cookies a surprisingly nourishing treat. We’ll delve deeper into its Paleo compliance shortly.
- An Egg: Eggs are vital for structure and moisture in gluten-free baking. In this recipe, the egg contributes significantly to the chewy texture of the cookies, binding the almond flour and ensuring they don’t become too crumbly. It helps create a cohesive dough that holds its shape.
- Vanilla Extract: Always opt for pure vanilla extract over artificial vanilla flavor. Not only is it a healthier choice, but the depth and authenticity of its flavor are unparalleled, enhancing the overall warmth of the gingerbread spices and adding a layer of aromatic complexity.
- Almond Flour: This is the foundation of our grain-free and gluten-free cookies. I specifically recommend using blanched almond flour. Blanched almond flour, made from almonds with their skins removed, offers a finer, lighter texture and a more neutral flavor compared to unblanched almond flour. This results in a superior cookie texture that is less gritty and more akin to traditional flour-based cookies.
- Coconut Sugar: As a natural, unrefined sweetener, coconut sugar is an excellent Paleo-friendly alternative to brown sugar. It provides a caramel-like sweetness that complements the molasses beautifully, contributing to the rich, complex flavor profile without the use of refined sugars. Its subtle notes pair perfectly with the spices.
- Cinnamon: The warmth of cinnamon is indispensable in gingerbread. For the best aroma and taste, I highly recommend using Ceylon cinnamon. Its flavor is much more fragrant, nuanced, and potent than common cassia cinnamon often found in supermarkets, elevating the spice blend significantly.
- Ground Ginger and Cloves: These two spices are the quintessential components that define gingerbread. Ground ginger provides a spicy, pungent kick, while cloves add a deep, aromatic warmth and a hint of sweetness. Some bakers also enjoy adding a pinch of allspice for an even more complex spice profile, but ginger and cloves are non-negotiable for that authentic, beloved taste.
- Baking Soda: This leavening agent is essential for creating a slight rise and tender crumb in the cookies, preventing them from being too dense. It reacts with the molasses and other acidic ingredients to give the cookies their characteristic light and airy texture.
- Tapioca Flour or Arrowroot Flour: While not incorporated directly into the cookie batter, this starchy flour is a secret weapon for handling sticky dough. Generously dusting your parchment paper and the dough itself with tapioca or arrowroot flour prevents sticking, making rolling and cutting your gingerbread shapes a breeze and ensuring clean edges.
For precise measurements and a full list of ingredients, please refer to the comprehensive recipe card located further down below.
Is Blackstrap Molasses Paleo-Friendly?
The question of whether blackstrap molasses fits into a Paleo diet is a common one, given its origin from sugar cane. Let’s demystify this ingredient and understand why many Paleo enthusiasts consider it acceptable, even beneficial.
Blackstrap molasses is a fascinating byproduct of the sugar refining process. Initially, the juice extracted from mashed sugar cane is boiled to produce a syrup. This syrup is then boiled three times, and with each subsequent boiling and sugar crystal removal, the remaining liquid becomes thicker, darker, and more concentrated in nutrients. The final boiling yields blackstrap molasses, the darkest and most nutrient-dense variety.
What makes blackstrap molasses unique in the context of sugar cane products is its remarkable nutritional profile. While refined sugar is stripped of virtually all its vitamins and minerals during processing, blackstrap molasses retains a concentrated array of beneficial compounds. It’s often hailed as a “superfood” due to its rich content of essential vitamins and minerals, including:
- Iron: Crucial for oxygen transport, energy production, and preventing fatigue.
- Calcium: Essential for strong bones, teeth, and proper muscle and nerve function.
- Magnesium: Involved in over 300 biochemical reactions in the body, supporting muscle and nerve function, blood glucose control, and blood pressure regulation.
- Vitamin B6: Important for brain development and function, as well as metabolizing proteins and maintaining normal nerve function.
- Selenium: A powerful antioxidant that supports thyroid health and protects the body from damage caused by free radicals.
Given this impressive nutritional density, many within the Paleo community view blackstrap molasses as a valuable addition to their diet in moderation, especially as an alternative to other sweeteners that offer no nutritional benefits. It provides a unique flavor profile that is essential for authentic gingerbread and a boost of micronutrients that align with the principles of consuming nutrient-dense foods.
While some strict interpretations of Paleo might caution against any sugar cane product, the argument for blackstrap molasses often centers on its minimal processing and high nutrient content, setting it apart from refined sugars. It’s a choice many make to balance flavor and nutrition within their Paleo lifestyle.
For a more in-depth discussion and various perspectives on its Paleo status, I highly recommend checking out this insightful post on blackstrap molasses by The Paleo Mom, which provides a comprehensive overview of why it can be a “sugar you can love” within a Paleo framework.
Step-by-Step Baking Guide:
Follow these detailed instructions to create your perfect batch of Paleo Almond Flour Gingerbread Men cookies. Precision at each stage will ensure a delightful result and a smooth baking experience.
Step 1: Prepare the Dough in a Food Processor. Begin by placing all the wet ingredients—extra light olive oil, blackstrap molasses, the egg, and vanilla extract—into your food processor. Pulse a few times until they are well combined and a uniform liquid mixture is formed. Next, add the dry ingredients: packed almond flour, coconut sugar, cinnamon, ground ginger, ground cloves, and baking soda. Process again, scraping down the sides as needed, until a cohesive dough forms a ball or comes together in thick clumps. It should be soft but pliable, not overly sticky.
Step 2: Transfer and Prepare for Chilling. Carefully remove the dough from the food processor. It might be a bit sticky, so using a rubber spatula to scrape all the dough into a clean mixing bowl can be helpful. Ensure all the dough is transferred, leaving none behind in the processor. Gather the dough together in the bowl, forming it into a rough shape.
Step 3: Shape and Chill the Dough. With clean hands, gently shape the dough into a cohesive, smooth ball. This step helps to unify the dough and makes it significantly easier to work with after chilling. Place the dough ball back into the bowl, cover it tightly with cling wrap or a reusable lid, and refrigerate for a minimum of 30 minutes. Chilling is essential for firming up the dough, which prevents sticking and ensures crisp, well-defined cut-outs.
Step 4: Prepare Your Rolling Surface. Once the dough is adequately chilled, prepare your workspace. Lay a large piece of parchment paper on a clean, flat counter surface. Liberally sprinkle tapioca flour or arrowroot flour evenly over the parchment paper. Take approximately half of your chilled dough (leaving the other half in the fridge to stay cold) and place it onto the floured parchment. Sprinkle another generous amount of tapioca flour on top of the dough ball.
Step 5: Roll Out the Dough Evenly. Place another piece of parchment paper directly on top of the dough, creating a “parchment sandwich.” Using a rolling pin, roll the dough out evenly between the two sheets of parchment paper until it reaches approximately 1/4 inch thickness. Rolling between parchment prevents the dough from sticking to your pin and ensures a smooth, consistent surface without the need for additional flour directly on the pin.
Step 6: Cut Out Gingerbread Men. With your preferred gingerbread man cookie cutter, firmly press it into the rolled-out dough to create your festive shapes. For best results and clean edges, press straight down and lift straight up without twisting. If the dough starts to stick to the cutter, a quick dip of the cutter in tapioca flour or even a little water can help prevent this and ensure a clean release.
Step 7: Transfer Cut-Outs to Baking Sheet. Carefully lift each gingerbread man cut-out from the parchment paper and place it onto a cookie sheet that has been lined with a silicone mat or fresh parchment paper. Leave a little space (about 1 inch) between each cookie to allow for even baking and slight spreading. If the dough scraps around your cut-outs are still cold, gather them, gently re-form into a ball, and re-roll to cut more shapes. If they become too warm and sticky, pop them back into the fridge for 10-15 minutes before attempting to re-roll them.
Step 8: Bake to Golden Perfection & Decorate. Preheat your oven to 350°F (175°C). Bake the cookies for 8 to 10 minutes, or until the edges are just set and begin to turn a light golden brown. Be careful not to overbake, as they will firm up further as they cool. Overbaking can lead to dry, brittle cookies. Once baked, let them cool on the cookie sheet for 1-2 minutes before carefully transferring them to a wire rack to cool completely. Once fully cooled, unleash your creativity and decorate them with your favorite Paleo-friendly frosting or glazes!
Expert Tips for Perfect Paleo Gingerbread:
Achieving outstanding Paleo gingerbread cookies is within reach with these crucial tips. These insights, gathered from years of baking and refining, will help you navigate common challenges and ensure your cookies are a resounding success every time.
- Pack Your Almond Flour: This is a critical step for almond flour-based recipes. Unlike wheat flour, almond flour should be packed into your measuring cups. This means scooping the measuring cup into the bag and pressing the flour against the side of the bag to ensure it’s tightly filled. This method provides the correct amount of flour for the best dough consistency, preventing a crumbly or overly soft dough that is difficult to handle.
- Pre-Chill Dough Ball: Before placing your dough in the refrigerator for the initial chill, roll it into a neat, smooth ball with your hands. This small step helps the dough chill more uniformly and quickly, ensuring it firms up consistently throughout. A well-chilled, unified dough is much easier to handle, roll, and divide when you’re ready to cut out your festive shapes.
- Be Generous with Tapioca or Arrowroot Flour: Paleo cookie doughs, especially those made with almond flour, tend to be stickier than traditional wheat-based doughs due to the absence of gluten and different fat ratios. Do not be shy with the tapioca flour or arrowroot flour! Generously sprinkle it on both the parchment paper you’re rolling on and the top of the dough before rolling. This creates an effective non-stick barrier, ensuring your dough rolls out smoothly without tearing and your cookie cutters don’t get stuck.
- Utilize Parchment Paper or Silicone Mats: For consistent baking results and significantly easier cleanup, always use parchment paper or high-quality silicone baking mats to line your cookie sheets. This prevents sticking, promotes even browning across the bottom of the cookies, and makes transferring the delicate baked cookies from the hot sheet to a cooling rack much simpler and less prone to breakage.
- Mind Your Cookie Cutter Material: In my experience, using metal cookie cutters tends to be easier and more effective than plastic ones for this particular dough. Metal cutters provide a sharper, thinner edge that cuts through the dough more cleanly, creating more defined shapes. They also have less surface area for the dough to cling to, resulting in cleaner, crisper gingerbread men.
Kid-Friendly Holiday Baking:
These Paleo gingerbread cookies aren’t just for adults with dietary restrictions; they’re a massive hit with kids too! The delicious flavor and fun shapes make them perfect for involving the whole family in holiday baking. I’ve personally put this recipe to the ultimate taste-test with the toughest critics, and the results speak for themselves.
My husband, mother, and sister were absolutely delighted by them and genuinely couldn’t believe they were Paleo, grain-free, and dairy-free. The real endorsement, however, came from my little ones: my now 2- and 4-year-old kids, and previously my 2.5-year-old nephew, who devoured two cookies in five minutes flat! It’s truly a testament to how universally appealing these healthy treats are.
Since then, making these gingerbread men has become an annual tradition in our household. There’s something truly special about seeing their little faces light up as they roll out dough, cut shapes, and then get creative decorating their own cookies. This recipe allows for guilt-free indulgence, so you can feel good about sharing these nutritious and delicious treats with all your loved ones, creating cherished holiday memories year after year.
Recipe FAQs: All Your Questions Answered
Have questions about these Paleo gingerbread cookies? We’ve got answers! Here are some common inquiries to help you master this delicious recipe and ensure your baking experience is as smooth as possible.
Absolutely! This recipe explicitly uses almond flour as its base, which is naturally gluten-free. Unlike traditional wheat flour, almond flour contains no gluten-containing proteins, making these cookies a perfect choice for those following a gluten-free diet, managing celiac disease, or dealing with gluten sensitivities.
While it’s generally not recommended to freeze the raw dough for this specific recipe, as the texture can sometimes be affected upon thawing and baking, you can certainly freeze the baked cookies! Once your gingerbread men have cooled completely after baking, place them in an airtight container or freezer-safe bag, separated by parchment paper to prevent sticking. They will keep beautifully in the freezer for up to 1-2 months. Thaw them at room temperature for a few hours before enjoying or decorating.
Technically, you can substitute other liquid sweeteners like maple syrup or honey for the molasses. However, it’s important to note that blackstrap molasses is what gives traditional gingerbread its signature deep, complex, and slightly smoky flavor, as well as its wonderfully chewy texture and dark color. Substituting it will result in a different taste and mouthfeel, likely sweeter and less “gingerbread-like.” If you’re aiming for an authentic gingerbread experience, molasses is highly recommended and truly irreplaceable for that classic profile.
Yes, this recipe doubles beautifully! If you’re preparing for a larger gathering, want to give some as gifts, or simply desire more cookies to enjoy throughout the holiday season, feel free to double all ingredient quantities. When working with a larger batch of dough, just be sure to chill the dough for a slightly longer period (perhaps 45-60 minutes in the refrigerator, or even dividing it into two balls for faster chilling) to ensure it’s firm enough to handle and cut easily, as a larger amount will retain warmth longer.
Storage and Make-Ahead Tips
To ensure your delicious Paleo Gingerbread Men stay fresh and perfect for enjoyment, or to efficiently plan your holiday baking in advance, consider these helpful storage and make-ahead recommendations:
- Room Temperature Storage: Once your baked and undecorated gingerbread men cookies have completely cooled to room temperature, store them in an airtight container. They will maintain their delightful softness and flavor for up to 3-5 days. For optimal freshness and to help keep them extra chewy, you can even place a slice of bread or a half-apple wedge in the container with them; the cookies will absorb moisture from it.
- Refrigeration for Decorated Cookies: If you’ve decorated your cookies with a frosting that contains ingredients requiring refrigeration (such as a cream cheese-based frosting, though not typical for a Paleo recipe, or even a very soft coconut oil frosting in a warm climate), store them in an airtight container in the fridge for up to a week. For the best texture, allow them to come to room temperature briefly before serving.
- Freezing Baked Cookies: These Paleo gingerbread cookies are excellent candidates for freezing! After they are thoroughly cooled, arrange them in a single layer on a baking sheet and freeze until firm (this usually takes about 30-60 minutes). Once frozen solid, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, layering them with parchment paper to prevent sticking. They will maintain their quality and flavor for up to 1-2 months. When ready to enjoy, simply thaw them at room temperature for a few hours.
- Make-Ahead Dough: While freezing the raw dough is not ideal for optimal texture upon baking, you can certainly prepare the dough a day in advance. After shaping it into a ball (as described in Step 3 of the instructions), cover it tightly with cling wrap and refrigerate for up to 24 hours. This allows the spices and molasses flavors to meld beautifully and often makes for an even easier rolling experience the next day. If the dough is too firm straight from the fridge, let it sit out at room temperature for 10-15 minutes to soften slightly before rolling.
Decoration Ideas for Your Gingerbread Men
Decorating gingerbread men is often half the fun, especially when baking with family and friends during the festive season! Even with a Paleo focus, there are plenty of creative and delicious ways to bring your gingerbread characters to life. Here are some inspiring and diet-friendly ideas:
- Simple Paleo Glaze: A basic yet elegant glaze can be made by combining powdered coconut sugar (achieved by processing granulated coconut sugar in a high-speed blender or coffee grinder until fine), a touch of unsweetened almond milk, and a dash of pure vanilla extract. You can add a drop of natural food coloring (such as beet powder for a lovely pink, spirulina powder for a subtle green, or turmeric for yellow) to create festive hues for your designs.
- Paleo Frosting for Piping: The Paleo frosting recipe provided in the notes (made with softened coconut oil, thick honey, tapioca flour, and vanilla extract) is perfect for piping intricate details. Use a piping bag with a fine tip to create eyes, buttons, smiles, or even elaborate clothing patterns. For varied colors, divide the frosting into smaller bowls and mix in natural colorants as desired.
- Nut and Seed “Buttons” and Features: For textural and wholesome decorations, use small seeds like chia seeds or poppy seeds to create expressive eyes, or finely chopped nuts such as pecans, walnuts, or pistachios for festive buttons or hair. Gently press them into the frosting while it’s still wet to ensure they adhere.
- Shredded Coconut “Snow”: To create a charming snowy effect, lightly dust your gingerbread men with unsweetened shredded coconut over a thin layer of frosting. This gives a beautiful winter wonderland touch that is both delicious and visually appealing.
- Natural Dried Fruit Accents: Tiny pieces of dried cranberries or blueberries can make cheerful red or blue eyes or small, colorful buttons. Thin strips of dried mango or apricot can form whimsical scarves, bow ties, or even delicate facial features, adding natural sweetness and chewiness.
- Melted Dark Chocolate Designs: If your Paleo diet allows for it, use high-quality melted dark chocolate (preferably 70% cacao or higher, with minimal added sweeteners and dairy-free if necessary) to pipe intricate designs. Dark chocolate offers a rich contrast in color and flavor that complements the gingerbread beautifully. You can melt it gently and use a small piping bag or a ziplock bag with a corner snipped off.
Encourage creativity and fun! The process of decorating these cookies is a wonderful way to engage everyone in the holiday spirit, resulting in a batch of unique and delicious works of art.
Explore More Holiday Cookie Recipes You’ll Love:
The holiday season is synonymous with baking, and if you’ve loved these Paleo gingerbread men, you’re in for a treat! Discover more delightful, diet-friendly cookie recipes perfect for sharing with family and friends. Each recipe brings unique flavors and textures to your festive spread, all while adhering to wholesome ingredients.
For a different take on spiced cookies, try these Gluten-Free Ginger Molasses Cookies by A Dash of Megnut. They offer a wonderfully chewy texture and are a fantastic Vegan and Gluten-free rendition of a beloved holiday classic, perfect for a wider range of dietary needs.
If classic sugar cookies are what you crave, but with a wholesome twist, these Paleo Cut-Out Cinnamon Maple Sugar Cookies are an excellent choice. They replace refined white sugar with nutrient-rich maple sugar, delivering a comforting cinnamon flavor and delicate crispness in every bite, ideal for shaping into various holiday forms.
A true reader favorite, these Paleo Snickerdoodles capture all the warm, buttery, and cinnamon-sugar coated goodness of the original, but in a grain-free and dairy-free format. Their soft texture and iconic flavor make them simply irresistible!
Indulge in the seasonal flavors of pumpkin and molasses with these Soft Paleo Pumpkin Molasses Cookies. Their exquisite taste, tender texture, and aromatic spices make them a perfect fall and winter treat, offering a unique twist on a classic holiday flavor.
For an elegant yet wholesome option, these Sable Cut-Out Sugar Cookies offer a delightful balance of lower sugar content without compromising on rich, satisfying flavor. Made with coconut oil, they provide a delicious alternative to traditional butter-based sable cookies and are perfect for creative decorating.
Did you try this recipe? Please leave me a ⭐ review below! Your feedback helps our community of healthy bakers!
Paleo Almond Flour Gingerbread Men Cookies (Grain-free & Dairy-free)
Ingredients
- 2 Tbs extra light olive oil
- 3 Tbs blackstrap molasses
- 1 extra large egg
- 1 tsp vanilla extract
- 2 cups packed almond flour
- 1/3 cup coconut sugar
- 1 tsp Ceylon cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- Tapioca flour or arrowroot flour (for dusting and rolling the dough)
Instructions
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Combine Ingredients: In a food processor, combine the wet ingredients: extra light olive oil, blackstrap molasses, egg, and vanilla extract. Pulse until well mixed. Then, add the dry ingredients: packed almond flour, coconut sugar, cinnamon, ground ginger, ground cloves, and baking soda. Process until a cohesive dough ball forms.
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Chill the Dough: Remove the dough from the food processor and, using a rubber spatula if needed, transfer it to a bowl. Form the dough into a smooth ball with your hands. Cover the bowl tightly with cling wrap and refrigerate for 30 minutes. This chilling step is crucial for making the dough easier to roll and cut.
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Preheat & Prep Baking Sheet: While the dough chills, preheat your oven to 350°F (175°C). Line a large cookie sheet with a silicone baking mat or parchment paper.
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Roll Out the Dough: Sprinkle tapioca flour or arrowroot flour generously onto a piece of parchment paper. Take half of the chilled dough (keep the other half in the fridge) and place it on the floured parchment. Sprinkle more tapioca flour on top of the dough. Place another piece of parchment paper over the dough and use a rolling pin to roll it out evenly to about 1/4 inch thickness. Note: If the dough becomes sticky, wet your cookie cutter slightly or sprinkle more tapioca flour on the parchment. Metal cookie cutters are often easier to use than plastic ones with this dough.
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Cut Shapes & Re-roll: Use your gingerbread man cookie cutter to cut out shapes from the rolled dough. Carefully transfer the cut-outs to your prepared cookie sheet. Gather the dough scraps, gently form them into a ball, and re-roll between fresh floured parchment paper. Continue cutting shapes until all the dough is used. Note: If the dough gets too warm and sticky during re-rolling, place it back in the fridge or freezer for 10-15 minutes to firm up.
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Bake: Place the cookie sheet with gingerbread shapes into the preheated oven. Bake for 8 to 10 minutes, or until the edges of the cookies are set and just beginning to turn a light golden brown. Baking time may vary slightly depending on your oven and cookie thickness. Do not overbake.
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Cool & Decorate: Allow the baked cookies to cool on the cookie sheet for 1-2 minutes before carefully transferring them to a wire rack to cool completely. Once fully cooled, they are ready for decorating! This recipe yields approximately 15 cookies using a 9 x 3 inch gingerbread man cookie cutter.
Notes
- * Make sure to pack your almond flour into the measuring cups. This means you scoop the measuring cup into the bag and press against the side of the bag to fill the almond flour.
- * Roll the dough into a ball prior to refrigerating for more even chilling.
- * Be generous with the tapioca flour or arrowroot flour! Since this dough is inherently sticky, ample dusting on the parchment paper and on top of the dough is key to preventing sticking during rolling and cutting.
- * Use parchment paper or silicone mats to line your cookie sheets before baking. This ensures easy removal and consistent results.
**Note: The gingerbread men in the photos are not decorated with Paleo frosting for visual simplicity. However, if you wish to make a delicious and easy Paleo frosting, here is a recipe I recommend:
Paleo Frosting Recipe:
- 2 Tbs softened coconut oil (not melted)
- 2 Tbs thick honey
- 2 Tbs tapioca flour
- 1/2 teaspoon vanilla extract
Instructions for Frosting: Add the softened coconut oil to a small bowl. Mix in 1 Tbs of honey until combined, then stir in the second Tbs of honey. Finally, add the tapioca flour and vanilla extract to the bowl and mix vigorously until a smooth, pipeable frosting forms. If it’s too thick, add a tiny bit more honey; if too thin, a tiny bit more tapioca flour.
Nutrition
Calories: 130kcal
Carbohydrates: 9g
Protein: 4g
Fat: 10g
Saturated Fat: 1g
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 1g
Trans Fat: 0.001g
Cholesterol: 11mg
Sodium: 49mg
Potassium: 64mg
Fiber: 2g
Sugar: 6g
Vitamin A: 16IU
Vitamin C: 0.01mg
Calcium: 43mg
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Did you try this recipe? Please leave me a ⭐ review below! Your feedback helps our community of healthy bakers!