These paleo gingerbread cookies are perfectly soft and chewy. Made with hidden sweet potato and lots of gingerbread spices, they bake up into sweet yet and healthy cookies.
These amazing gluten-free and paleo-friendly gingerbread cookies are the perfect Christmas dessert. It’s another amazing guest recipe from Lisa McInerney’s cookbook Mummy Made It A Healthy Christmas. I recommend this recipe book to my readers every holiday season, and this year, Lisa has updated the eBook with even more delicious treats and desserts, all paleo-friendly, gluten-free, dairy-free and refined sugar-free. If you haven’t got it, make sure to grab a copy here in the lead up to Christmas.
So, let’s learn how to how to make gingerbread cookies! I mentioned that these are paleo-friendly and they also contain no tree-nut flours. There is coconut flour, so it depends on what you consider a tree nut but if coconuts are generally safe for you and your child, then these are good to go.
Lisa uses some sneaky sweet potato in this recipe, which has lots of starch and gives these gingerbread cookies that lovely, chewy softness and a few extra nutrients, too. You can use your preferred natural sweetener, such as maple syrup, rice malt syrup etc.
- 1/3 cup plus 1 tablespoon coconut oil
- 1/3 cup plus 1 tablespoon maple syrup, rice malt syrup or mollasses
- 2 teaspoons vanilla extract
- 1 egg
- 1/2 cup baked sweet potato puree (baking the sweet
- potato, rather than steaming or boiling, makes it
- naturally sweeter)
- 1 cup arrowroot flour
- 1/2 cup coconut Flour
- 3 teaspoons ginger powder
- 1 teaspoon cinnamon powder
- 1 teaspoon allspice powder
- 3/4 teaspoon cloves powder
- 1 teaspoon nutmeg
- 1/2 teaspoon Nutmeg
- Dash Pepper
- 2 teaspoons bicarb soda (baking soda)
- Dash of salt
- 2 tablespoons granulated sugar (coconut, raw etc)
- Preheat the oven to 180C/360F. Line and grease 2 baking trays.
- Using a blender/food processor place all the wet ingredients in a bowl and mix till combined.
- Alternatively, a kitchen stand mixer with a blade attachment can be used or it can be done by hand with a big spoon/whisk and a strong arm.
- Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
- Take heaped tablespoon amounts of mixture and form into a ball. This recipe will make approx. 24 cookies, depending on how generous your scoops are.
- Place the ball on the tray and, using your palm or a spoon, flatten 2/3 the way down. The cookies will only spread a little bit. Repeat and use the other trays. Sprinkle with sugar.
- Bake the soft gingerbread cookies for 15 minutes.
- Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)
- They taste amazing dipped in whipped coconut cream!!