Gingerbread Cookies
Perfect for the holidays, these soft gingerbread cookies are a sweet, indulgent treat, while still staying in the realm of a health food. Paleo, gluten-free, grain-free and dairy-free. 
Servings Prep Time
18-20cookies 10minutes
Cook Time
12-14minutes
Servings Prep Time
18-20cookies 10minutes
Cook Time
12-14minutes
Ingredients
Cookies
Icing
Instructions
  1. Preheat oven to 350 F (175 C)
  2. Add all dry ingredients together in a bowl, mix thoroughly to remove all clumps.
  3. Add in room temperature butter, eggs, vanilla, apple cider vinegar and molasses. Mix until all ingredients are well-incorporated.
  4. Roll dough into balls approximately 1 inch in diameter, and place on a cookie sheet. Using your fingers, flatten them down until approximately 1/2 inch thick. Alternatively, the dough can be rolled out using a rolling pin, and cookie cutters can be used to form shapes. The dough will be sticky, so be gentle. Spreading some coconut flour onto the dough before rolling should help.
  5. Bake for 12-14 minutes, or until edges begin to darken.
  6. While the cookies bake, prepare the icing. Using 1/4 cup powdered sugar or erythritol, add water by the teaspoon until the desired consistency is achieved. A splash of vanilla extract can be added in to enhance the flavor, if desired.
Recipe Notes

Nutrition Facts (per cookie, recipe makes 18 cookies): 79 calories, 6 g fat, 11 g total carbs, 2 g fiber, 4 g erythritol (5 g net carbs), 2 g protein