Everyone loves gingerbread cookies, especially around the holidays. If you have a sweet tooth, you don’t have to wait that long to enjoy these crispy treats. My paleo gingerbread cookies are grain free, gluten free, and dairy free, and take minutes to prepare. They’re perfect for breakfast or as a snack, and have all of the gingerbread flavors you love.
Who says you have to give up sweets just because you’re on a diet? The Paleo lifestyle is extremely flexible. Most recipes can be customized according to your needs. If you love gingerbread cookies, you can make your version using paleo friendly ingredients. Unlike regular cookies, which need to be chilled in the fridge to stay firm, these delicious, healthy treats can be stored at room temperature. Additionally, they have no sugar or allergens.
Personally, I enjoy eating paleo gingerbread cookies for breakfast. I usually bake them in the evening to make sure everything is ready the next morning. Sometimes I have to make a second batch because my kids simply can’t resist temptation. Only a few ingredients are needed for these treats, so I don’t mind cooking them all over.
My paleo gingerbread cookies are sweet enough, but not super sweet. Since they have no sugar, you don’t have to worry about carbs. I also use almond flour instead of grain flour, which helps reduce carbs and calories. Flavored with warming spices and honey, they are simply delicious! If you have guests, cook a larger batch. Your friends will be delighted to try out these cookies!
- 1½ cups almond meal
- 3 tbsp coconut oil
- 3 tbsp honey
- ½ tsp ground ginger/1 tbsp ginger powder
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ⅛ teaspoon ground cloves
- ½ tsp salt
- 2 egg whites
- Preheat the oven to 350 degrees Fahrenheit
- Place all ingredients in a bowl and mix well until a sticky dough is formed
- Let the dough sit for 20 minutes
- Line a baking sheet with parchment paper
- Add the mixture into the baking tray using a small ice scoop to form the cookies
- Bake for 12-15 minutes
- Allow cookies to cool for 3-4 minutes before removing them from the baking tray.