With leaves turning and the chill in the air, these Crispy Chewy Paleo Gingerbread Cookies are a done deal! Have an entire batch prepared and baked in under half an hour!
Yesterday was quite the day. America showed up to vote in historic numbers and the entire world watched to see what might happen next. As I’ve recently mentioned (and not so recently), stress is a huge trigger for me when it comes to being symptomatic. Even being around certain people or certain personalities can sort of get the cortisol flowing and do things to my body that I don’t love.
So yesterday, I tried to busy myself with things that would be proactive and adaptive coping mechanisms (oh look, I remember something from my psych classes). And honestly, I didn’t even realize I was doing this until later in the day when I realized I had not checked the news once and even treated myself to my first manicure in TWO YEARS!
One of the side effects of my day, were these Crispy Chewy Paleo Gingerbread Cookies that were sort of accidental and me entering the zone where I could escape everything else swirling around me. The kids were home for election day so it was an added bonus that they could relax, enjoy a day altogether mid-week, and nosh on some homemade cookies. The day turned out pretty darn good indeed.
Crispy Chewy Paleo Gingerbread Cookies
Ingredients
- 1 cup cassava flour
- 3/4 cup ghee or coconut oil
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup mild flavored molasses
- 1/2 cup maple sugar (or coconut sugar)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1.5–2 tablespoons grass fed gelatin (not collagen)
- Pinch nutmeg
Instructions
- Preheat oven to 350F
- Combine all ingredients in a mixing bowl and use a fork to combine well, adding gelatin last
- Using a cookie scoop, deposit cookie batter spaced a couple inches apart on a large baking sheet
- Bake for around 12-13 minutes and then remove the baking sheet from the oven and allow to cool COMPLETELY
- The gelatin is the binder in lieu of egg and needs to cool in order to prevent the cookies from completely falling apart
- Once they are cool you can transfer them to a plate and serve sprinkled with organic powdered sugar (not paleo) or tapioca starch and maple sugar combined if desired
Hey, first I love your blog! I did want to report that I do a lot of Paleo baking, and these cookies just did not work. I was super excited, but mine tasted good, but did not spread or have the texture that I would hope for. The edges began to spread, too thin and crunchy, and then the middle remained a big lump. I used mostly maple sugar, with just a bit of coconut sugar and coconut oil as my fat. ?
Hmmm, I haven’t had that experience. What brand of cassava flour did you use? You can also press them down in the middle slightly if they don’t spread more easily, I tried these with both coconut oil and ghee and both versions spread for me. Maybe your cookie scoop was larger? Mine was about a tablespoon.
These are so going to be baked next week at my house!❤️❤️❤️ Gingerbread/molasses cookies – I miss them more than anything at the Holidays. ? I just bought blackstrap molasses for another recipe and I’ve never iused it before. Do you think it would work? If not I will go find grannys or the bunny kind. ? So excited!!
Hi, I used blackstrap molasses in my cookies…the cookies turned out to be pretty strongly molasses flavored, so if that’s too strong for you I would definitely try the brand she suggested. I like them very much…and one cookie satisfies me. The end result turned out just as she described them. They looked like molasses ‘lace’ cookies. Mine also were very oily, so I stored them with paper towels between each layer and they have remained crisp and delicious for over a month in the pantry. They are still abit oily when one handles them, but not off-putting.
Is the coconut oil supposed to be melted? Cause I melted it and they came out very oily when u scooped them onto the cookie sheet.
Yes I softened mine, you could decrease the oil. Keep in mind flour “thirstiness” varies from batch to batch so if it seems oily you can add a bit more flour or vice versa.
Sounds like a great recipe. I do eat eggs- so any idea on how many should I use instead of the gelatin?
There’s not an exact sub, they will become more of a cake cookie if you add egg, but I would not add more than one and you may need more flour too.
What brand of cassava flour do you use? It will not take me to the site….just says 404 error.
Try this link: bit.ly/cassavaflour it’s Otto’s
Can I use a flour other than cassava?