PALEO GINGERBREAD CHOCOLATE CHIP COOKIES
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
These cookies are a fun makeover on my favorite Paleo Chocolate Chip Cookies! I took my favorite classic chocolate chip recipe and gave it a gingerbread makeover. These cookies have just the right amount of ginger spice; the flavor isn’t overwhelming. A little molasses and a little ground ginger go a long way. These cookies have crispy golden edges, a soft warm middle and mini chocolate chips throughout. You need to try these!
HOW TO MAKE PALEO COOKIES
These cookies have the best flavors and texture! First, please note that I highly suggest making the dough and refrigerating it overnight. This allows the ingredients and flavors to fully combine. This really helps with the overall texture of the baked cookies. Start by adding the ghee, coconut oil and coconut sugar to a large mixing bowl or KitchenAid. Stir to combine. Then, add in the remaining ingredients and stir to combine. Place dough in an airtight container and refrigerate at least 4 to 5 hours, preferably overnight for best results.
TIPS AND TRICKS
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Use a cookie scoop to scoop dough; roll down between hands to form a ball of dough. Place dough at least 2 inches apart on baking sheet. Bake cookies for 10 to 11 minutes or until the edges become crispy and the middle is set. Once cookies are done, carefully remove from oven. Then, let cookies cool on baking sheet for 3 to 4 minutes before carefully removing them to a wire rack to cool completely. Repeat process for remainder of the dough. Between the batches of cookies, place extra dough back in the fridge. This allows the dough to stay chilled.
These cookies are such a treat! I love anything gingerbread so these were right up my alley. They’re delicious warm from the oven or chilled in the fridge. At room temperature, they are soft and melt in your mouth delicious. For a crispier cookie, store them in the fridge or freezer. They’re great for any occasion but favorite is making them on a rainy afternoon!
Prep Time: 10 minutes (plus overnight refrigeration)
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert, Snack
Servings: 12 cookies
1 1/2 cups almond flour
1/4 cup coconut flour
2 eggs, room temperature
1/4 cup ghee, room temperature
1/4 cup coconut oil, softened
1 tsp ground ginger
2 TBL molasses
1 tsp baking soda
1 tsp vanilla
1/2 cup coconut sugar
1 cup mini chocolate chips
First, add ghee, coconut oil, and coconut sugar to your mixing bowl or KitchenAid. Once combined, add all remaining ingredients.
Then, stir to combine.
Place dough in an airtight container and refrigerate for 4 to 5 hours. I highly suggest refrigerating overnight.
When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper.
Use an ice cream scoop to scoop dough. Using your hands, form the dough into balls of dough, about 1 inch to 1.5 inches in diameter.
Place balls of dough at least 2 inches apart on baking sheet. Place any leftover dough back in the fridge.
Bake cookies for 10 to 11 minutes, or until edges are crispy and the middles are set. Remove from oven and let cookies cool on baking sheet for 3 to 4 minutes before removing to a cooling rack.
Lastly, repeat process for remaining dough.