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Soft ginger cookies have long been a favorite in our house. Especially around the holidays.
And this year, as we continue on with our Paleo style of eating (grain free, gluten free & refined sugar free) I knew I needed to come up with a way to have the delicious spicy/sweet cookie combo despite our food restrictions. So, here they are! Paleo ginger cookies!
This recipe does the trick (it’s dairy free, too) and I’m thrilled to be able to share it with you today! We love adding dark chocolate chips to our ginger cookies.
Because…ya know…it’s chocolate.
But if you’d rather a more traditional soft ginger cookie, just omit the chocolate chips.
Tools used to make these soft Paleo ginger cookies
- Baking sheets
- Cookie scoop (optional, but super handy)
- Mixing bowls (these are super helpful because of the non-slip bottoms)
Special ingredients used in this recipe
- Nut butter (I’ve been using homemade pumpkin seed butter in an effort to reduce my almond butter consumption, but almond butter or cashew butter should work just fine). I prefer to use nut butters with only one ingredient (or make your own nut butter at home).
- Sugar – We use coconut sugar for our baking needs, and typically order it on Amazon (it’s a much better deal than we can find in our local stores).
- Chocolate chips (optional). I’ve been loving these chocolate chunks from Hu chocolate. They test their chocolate for mold & mycotoxins and I appreciate that!
How to make these Paleo ginger cookies
I’ve provided detailed step-by-step instructions in the recipe below. I’ll summarize here and provide some pictures to help.
But really, the process is quite simple.
- Mix the nut butter with coconut oil, sugar, & molasses. Then add the vanilla & egg.
- Mix the flour, salt, baking soda, and spices in a separate bowl.
- Combine the wet & dry ingredients, then add the chocolate chips (if using).
- Refrigerate the dough for 20-30 minutes
- Scoop the dough onto a baking sheet
- Bake in 350 (F) oven for 6-8 minutes
Storage tips
These cookies will keep for 5-7 days in the fridge. But, to be honest, they don’t last that long in our house!
More Paleo Dessert Recipes
- Double Chocolate Almond Cookies
- Dark Chocolate Nut Butter Cups
- Chocolate & Ginger Date Balls
- Dark Chocolate Almond Clusters with Sea Salt
- 10 Paleo Pumpkin Desserts
- Paleo Dark Chocolate Cake + Chocolate Frosting
Coconut Flour Ginger Cookies
Ingredients
- 6 Tbsp pumpkin seed butter (or almond butter or cashew butter)
- 6 Tbsp coconut oil
- ½ cup coconut sugar
- 2 Tbsp molasses
- 1 ½ tsp vanilla extract
- 1 egg
- ½ cup coconut flour
- ¼ tsp salt
- 1 tsp baking soda
- 2 tsp ground ginger
- ¾ tsp cinnamon
- ¼ tsp cloves
- ¾ cup chocolate chips (optional)
Instructions
- Mix the nut butter with coconut oil, sugar, & molasses. Then add the vanilla & egg.
- Mix the flour, salt, baking soda, and spices in a separate bowl.
- Combine the wet & dry ingredients, then add the chocolate chips (if using).
- Refrigerate the dough for 20-30 minutes
- Scoop the dough onto a baking sheet
- Bake in 350 (F) oven for 6-8 minutes
Don’t forget to save this for later on Pinterest
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