These Healthy Gingerbread Cookies are gluten free, paleo and clean eating! The dough even holds up to making gingerbread man cut outs. With this recipe no one has to miss out on Christmas baking anymore.
In a large bowl combine muscovado sugar, molasses, egg and coconut oil with an electric mixer until fully combined and lighter in color.
Add almond flour, gingerbread spice mix, baking soda and sea salt. Stir until everything is fully combined.
Prepare two sheets of parchment paper. Add the gingerbread cookie dough in on sheet of parchment. Shape it into a log with your hands, then cover with the second sheet of parchment.
Roll the dough between the parchment paper to about 1/8-inch thickness. Transfer the cookie dough sheet to the freezer and freezer for about 30 minutes until firm.
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Once chilled, remove one parchment paper sheet. Dip a cookie cutter in almond flour, then cut out shapes. Carefully peel the parchment from the back and move the cut out cookies to the prepared baking sheet.
Depending on the size of cookies you cut out, bake them for 5-10 minutes until the cookies are just set. This will produce semi-soft cookies. Baking longer will results in crispier cookies.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.
Store these healthy gingerbread cookies in a covered container for about a week.
This recipe can easily be multiplied. Then you will need to divide the dough and roll it out between parchment paper sheet in batches.