I always treasure the time I get to spend with my daughter in the kitchen. She’s my Cookie Queen! She knows how to switch ingredients when something is missing.
Over the years, trying to find the perfect combinations, she has made mistakes while cooking them (after all, isn’t that how you learn how to cook?).
That experience she has gotten trying different versions and different ingredients has definitely made her my Cookie Queen.
Then, the rest is as easy as it gets, just follow the instructions.
Email the Gingerbread Cookies Recipe to Yourself
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- 1 cup rice flour
- 1 cup tapioca flour
- 1/4 cup arrowroot flour
- 1/3 cup molasses
- 1 cup coconut sugar + 1/4 cup for topping
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger powder
- 1 teaspoon baking soda
- 1/4 salt
- 1 egg
- 1/4 cup avocado oil (or melted coconut oil)
- In a large bowl, sift together the dry ingredients and spices (flour, baking soda, cinnamon, cloves, nutmeg, ginger, salt).
- In another bowl, mix the coconut sugar with the oil and molasse for a good 2-3 minutes using a whisk (good arm workout here!).
- Add the egg and beat for 1 more minute.
- Then slowly add the dry ingredients to your mix, keep whisking!
- Put some parchment paper on a cookie sheet.
- Using your hands with a bit of flour (or with 2 spoons), scoop the dough and roll it into a 1 1/2" balls. Then, flatten them with your fingers. Put some sugar on top of each cookie (or both sides if you prefer).
- Bake for 13 minutes exactly.
- Cool down completely before transferring them to a plate.
- Icing is optional, see below.
- Icing : You can add some non-paleo icing topping by mixing some water with icing sugar until you get a texture that is liquid enough and workable but still thick enough it will dry and harden a bit.