Paleo gingerdoodle cookies are soft, spiced and delicious! Made with almond flour, molasses and fresh ginger, they taste like snickerdoodle cookies with a gingerbread twist!
- 2 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp. pumpkin pie spice
- 3/4 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1/4 cup molasses
- 1 egg
- 1 tsp. vanilla extract
- sugar for coating
for the lemon maple icing:
- 1/4 cup confectioners’ sugar
- 1/2 tbsp. maple syrup
- juice of 1/4–1/2 of a lemon
- sprinkle of cinnamon or pumpkin pie spice
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together flours, spices, baking soda and salt. Set aside.
- In another bigger bowl whisk melted coconut oil, coconut sugar, molasses, egg, and vanilla extract.
- Add the dry ingredients to the wet and use a wooden spoon to mix the batter together.
- Use a cookie scoop to portion out the dough. Use your hands to roll into a ball and then gently roll in sugar if doing the sugar coating or leave plain and place on the baking sheet. Use your palm to gently press the cookies down just a little bit.
- Bake for 10 minutes. Transfer to a wire rack and let cool.
- If topping with icing, mix all the icing ingredients together in a small bowl. Add more lemon juice if needed to thin out the icing to a consistency you are able to drizzle. Use a fork to drizzle on top of the cookies.
- Store covered for 3-4 days. Cookies will get softer as time goes on. Enjoy!
Keywords: gingerdoodle cookies;