Paleo gingerbread cookies (recipe makes 8 cookies)

For cupcake:

I went to make these, and realized I only had 3/4 almond flour in the cupboard,  but I made it work. Double the recipe if you’re looking to make more!


6 tbsp of melted coconut oil (or butter)

2 tbsp coconut flour

3/4 cup almond flour

1/2 cup coconut palm sugar

3/4 tsp baking soda

1 tsp all spice

1 egg

1/4 tsp pink salt

For topping:

1/2 cup coconut palm sugar (or sugar/sugar replacement of your choice)

1 tbsp all spice


1. Preheat the oven to 350F. Melt coconut oil on stove to liquid form (shouldn’t be too hot – but it should be almost entirely in liquid form). Beat the coconut oil with coconut sugar until creamy. Add egg until incorporated. Add the coconut flour, almond flour, baking soda, and pink salt. Combine until dough form. Roll dough into 8 balls and bake for 10 minutes. Cookies spread while baking so make sure to leave about 1.5″ between cookies. Do not over-bake. Set out onto a wire rack to cool completely. Once cool, roll the place the cookie in melted butter or coconut oil, followed by the all spice sugar.

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