These paleo gingerbread cookies are filled with holiday spices and sweetened with a secret ingredient.
Today we have a guest post from Heather at Cook It Up Paleo. Heather's fun gingerbread men are made with cassava flour and sweetened with raisins. I love the idea of sweetening with raisins!
Cassava flour is peeled and dried yuca root ground into a flour. I'm just starting to experiment with it, but Heather has several recipes using cassava—including these paleo cinnamon rolls that look amazing.
Here's Heather with her Paleo Gingerbread Cookie recipe:
Hi everyone! My name is Heather Resler, and I blog over at Cook It Up Paleo. I’m so excited to be guest posting over here on Cook Eat Paleo!
Gingerbread cookies are such an integral part of the holidays. Their sweet deliciousness goes perfectly with paleo hot cocoa or strong black tea on a cold winter day.
I absolutely love these gingerbread cookies not only because they are paleo and nut-free, but because they are sweetened with raisins! This may seem weird, but once they are pureed into the batter you don’t notice them at all; and they add a delicious sweetness to the cookies!
These sweet, soft, and delicious cookies are perfect for your next Christmas party!
- 1 cup dates or raisins raisins make the cookies sweeter
- 2 eggs
- ½ cup coconut oil melted
- ⅓ cup molasses
- 2/3 cup cassava flour
- ⅓ cup coconut flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- Pinch ground cloves
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 2/3 cup coconut butter
- 2/3 cup coconut cream
- 2-3 tablespoons maple syrup
- nuts and fruit optional, to top
Preheat oven to 350 degrees F.
Grease a large cookie sheet with a bit of coconut oil.
In a small bowl, cover the dates or raisins with water. Microwave for a minute or two, or until the raisins plump up. Strain them and place in a food processor.
Add the eggs, coconut oil, and molasses. Process until smooth. Transfer to a mixing bowl.
Stir in the cassava flour, coconut flour, spices, vanilla, and baking soda.
Flour a counter with a bit more cassava flour and pat out the dough to about ¼ inch thickness.
Cut as desired and transfer to the baking sheet.
Bake for 15-20 minutes.
In a small bowl, stir together the coconut butter, coconut cream, and maple syrup.
Frost the cookies and top with fruit and nuts if desired.
Heather Resler is an 18 year old celiac paleo blogger who loves to create allergy-friendly recipes that taste delicious! You can find her on her blog, Cook It Up Paleo, and on Instagram, Facebook, Pinterest, YouTube, and Twitter.