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Grain-Free Gingerbread Cookies (Paleo)

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Makes one Gingerbread house or about 28 gingerbread men (depending on the size of the cookie cutter). I used this template for the gingerbread house.

Ingredients

Units

For the cookies:

  • 4 cups finely ground almond flour
  • 6 tablespoons coconut flour, plus additional for rolling out the dough
  • 1 cup coconut sugar (you can substitute with maple sugar, sucanat or organic whole cane sugar)
  • 1 teaspoon unflavored grass-fed gelatin
  • 1 1/2 teaspoons Celtic sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon ground ginger
  • 10 tablespoons pastured lard or palm shortening, chilled
  • 1/2 cup molasses
  • 2 large eggs

For the Royal Icing:

Instructions

  1. Preheat oven to 350 degrees F and adjust the rack to the middle position. Place the almond flour, coconut flour, coconut sugar, gelatin, sea salt, cinnamon, allspice, and ginger in the bowl of a food processor. Pulse 2-3 times to incorporate. Add lard and pulse for eight 1-second pulses. Add molasses and eggs and process until the mixture comes together to form a dough.
  2. Sprinkle a clean flat surface with coconut flour and roll the dough out until it’s 1/4-inch thick. Cut the dough into cookies, using a gingerbread man cookie cutter or cut using a template to make a gingerbread house. Place cut-out cookies on a baking sheet lined with unbleached parchment paper. Bake cookies for 11 minutes. (If making a gingerbread house, bake the frame of the house for about 15 minutes, or until the edges are turning golden brown. You want the house to be a bit overdone, so that it holds its shape when propped up to make a house. If you under-bake the sides and roof of the house, you can put it back in the oven for a few minutes to crisp up the cookie. Just make sure to let it cool again to room temperature before assembling the house.)

Nutrition

Find it online: https://deliciouslyorganic.net/grain-free-gingerbread-men-gingerbread-house-paleo/