healthy gingerbread cookies

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

Gingerbread Cookies

unsalted butter (softened)

brown sugar

applesauce

dark molasses

all-purpose flour

tsp baking soda

ginger

cinnamon

tsp allspice

cloves

tbsp egg whites

lemon juice

sugar

cream of tartar

In a large mixing bowl, beat the butter, sugar and applesauce until smooth.

Add the egg and molasses, mix well.

In another large bowl, combine flour, baking soda and spices.

Add to sugar and molasses mixture, stirring well.

Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F.

Generously dust the surface of your working area with flour before rolling out the dough.

Work with one ball of dough at a time, keep the other refrigerated while you do so.

Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.

Cut the gingerbread with a cookie cutter shape of your choice.

Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.

Bake 10-12 minutes.

For the cookies:

Mix the egg whites with lemon juice.

Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.

Add to a piping bag to decorate cookies when cookies are cooled.

For the icing:

The Best Paleo Gingerbread Cookies recipe that happens to be gluten-free, refined sugar-free, grain-free and dairy-free. Made with almond flour and sweetened with coconut sugar, these warm spiced healthy gingerbread cookies are the perfect treat to serve during the holidays.

Paleo Gingerbread Cookies

almond flour

baking soda

coconut sugar

allspice

salt

coconut oil

molasses

vanilla extract

Place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice and salt in the bowl of a food processor. Pulse 3-4 times to mix.

Add in the coconut oil, molasses, egg, and vanilla and process until a dough forms. This takes about 15-20 seconds.

Transfer the dough into a bowl, wrap with plastic, and let it rest in the fridge for 30 minutes.

Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.

Remove the dough from the fridge. Using a spoon (or a small ice cream scoop) measure 1 ½ tablespoons of dough per cookie and arrange them 2 inches apart from each other on the baking sheet. 

Gently press on each cookie to slightly flatten. 

Bake in the oven for 10-12 minutes. Allow it to cool on the sheet pan for 5 minutes and serve.

The holiday cookie season here and today we are baking paleo gingerbread cookies made with almond flour and sweetened with coconut sugar. This easy cookie recipe comes together in the food processor with less than 10 ingredients. It is light, soft and chewy. You need this cookie in your life!

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Get the recipe: https://foolproofliving.com/paleo-gingerbread-cookies/

Paleo Gingerbread Cookies with Almond Flour

Try the gluten free and sugar free version of this cookie classic! Keto ginger snaps are easy to make, extra crispy and particularly good dunked in coffee (or a glass of milk).

Keto Ginger Snaps

tsp ginger

nutmeg

butter (softened)

egg white (beaten)

Combine the dry ingredients - almond flour, Lakanto golden (or another &quot;brown sugar&quot; erythritol) and the spices.

Add the soft butter and blend with an electric mixer until the mix resembles crumbles.

Beat the egg white until stiff and blend into the dough until just combined.

Roll out the dough between 2 sheets of parchment paper and cool in the freezer for 10 minutes or in the fridge for 20 minutes.

Preheat the oven to 180 Celsius / 350 Fahrenheit.

Lift off the top parchment and cut out shapes using cookie cutters.

Using a knife or a spatula, transfer cookies onto a lined baking tray.

Bake for 8-10 minutes until the edges are browned. Let cool completely before handling.

printed out the recipe without reading the notes below.  Found the basic recipe "lacking something" so I added a tsp of blackstrap molasses which gave the cookies the jazz they needed.   Just realized that the notes suggest the blackstrap molasses (brilliant minds think alike?) but alas, had I read on I would have also learned about adding cinnamon and cardamom too or as an alternative. Did need to put dough into fridge after rolling out as it warmed up quickly when rolled out thin.  Gave up using a cookie cutter and used a knife to cut into rectangles. Diabetic husband LOVED them.

I love the flavour of these ginger cookies and will often eat one straight out of the freezer to stop any sweet cravings. Thank you Katrin for all your amazing recipes

Thank you for this recipe! Can coconut palm sugar and/or date syrup be used as the sweetener? If so, how much? One comment says that the recipe can be made without any sweetener. How would that taste?

Top 3 healthy gingerbread cookies recipes from across the web

The most viewed healthy gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Gingerbread Cookies

Paleo Gingerbread Cookies

Keto Ginger Snaps

Top 3 healthy gingerbread cookies recipes from across the web

The most viewed healthy gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gingerbread Cookies

Paleo Gingerbread Cookies

Keto Ginger Snaps

The most viewed healthy gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine