Can I make these without a food processor?

Yes. Mix the dry ingredients in a bowl, whisk the wet ingredients separately, then combine with a spatula until a dough forms.

Are molasses paleo-friendly?

Yes in small amounts. It’s considered acceptable on paleo diets when used for flavor rather than as a main sweetener.

Can I substitute coconut sugar?

You can use maple sugar or date sugar for a slightly different flavor, but avoid liquid sweeteners as they’ll change the dough texture.

Why did my cookies spread too much?

The dough might not have been chilled long enough. Be sure to refrigerate before baking for at least 30 minutes.

How do I keep them chewy?

Store in an airtight container with a small piece of parchment between layers. They’ll stay soft and perfectly chewy for days.

Can I decorate these cookies?

Absolutely! Drizzle with melted dark chocolate or dust lightly with coconut sugar for a festive finish that stays paleo-friendly.

Paleo Gingerbread Cookies – We Are Recipes

Paleo Gingerbread Cookies

Recipe by Liliya

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Total Time27 minutes
Yield18 cookies 1x
DietGluten Free

These Paleo Gingerbread Cookies are soft, chewy, and filled with warm holiday spices. Made with almond flour, coconut sugar, and a touch of molasses, they have all the classic gingerbread flavor you love but in a wholesome, grain-free, dairy-free version. Perfect for cozy baking days or holiday cookie swaps, these cookies are easy to make, naturally sweetened, and delicious with a cup of coffee or tea.

Ingredients

Scale

2 cups almond flour (220 g)
½ teaspoon baking soda
½ cup coconut sugar (76 g)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
Pinch of salt
2 tablespoons coconut oil, melted and cooled (or avocado oil)
3 tablespoons molasses
1 large egg
1 teaspoon vanilla extract

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Instructions

Combine dry ingredients. In a food processor, add almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt. Pulse 3–4 times to mix.
Add wet ingredients. Add melted coconut oil, molasses, egg, and vanilla. Process until a dough forms, about 15–20 seconds.
Chill the dough. Transfer dough to a bowl, cover tightly, and refrigerate for 30 minutes.
Preheat oven. Set to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the cookies. Scoop about 1½ tablespoons of dough per cookie, roll into balls, and place 2 inches apart on the sheet. Gently flatten the tops.
Bake. Bake for 10–12 minutes, until the cookies are set but still soft in the center.
Cool. Let cookies cool on the pan for 5 minutes, then transfer to a rack to finish cooling before serving.

Notes

Chill the dough to keep cookies thick and chewy.
Don’t overbake they’ll firm up as they cool.
For a festive sparkle, roll cookie dough balls in coconut sugar before baking.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145 kcal
Sugar: 7g
Sodium: 60mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg

Find it online: https://wearerecipes.com/paleo-gingerbread-cookies/