The holidays are officially upon us, and I’m celebrating by spending as much time baking as possible. I bring you: paleo gingerbread cookies. What’s the hook? Well, they only take 5 minutes to prepare!
The base of the paleo gingerbread cookies is raw cashew flour- yum!
I discovered the magic of using raw cashews as the base for everything from loaves & muffins to brownie & bars. They are so versatile and their powers lie far beyond the vegan cheesecake realm.
This time of the year is just the best. It doesn’t really drop below 60 degrees here in Southern California until the late hours of the evening and wee early hours of the morning.
Since we live in the desert, it hits 30-40 degrees then, but it is so damn warm during the day. I have no problem spending every single day baking during the months of November, December and January.
This year, this especially rings true. I’ve been running on a creative streak, and I cannot wait to share more holiday baking recipes with you (raw cashew flour based, especially!)
That being said, I was super excited to jump into the kitchen to make these paleo gingerbread cookies.
Gluten free gingerbread cookies made for a QUEEN
This weekend should be pretty interesting. My husband gets off early on Thursdays and his days off are Fridays and Saturdays.
That means, we’re most likely going to go spend some time with his brother after he gets off work today and maybe do some dinner and dancing on Saturday with friends. I’m hoping that dinner will include wine.
Then, come Sunday: I will spend the majority of the day making THREE different egg bakes for a client.
Earlier this week, I posted a recipe for Paleo Caramel Pecan Cheesecake Bars– please tell me you feasted your eyes on that bad boy.
Again, raw cashews came in clutch for this recipe- they made up the blondie crust, as well as the cheesecake center layer. Have I convinced you about how wonderful they are yet? Sure hope so…!
Whip up paleo gingerbread cookies in just 5 minutes!
You know what’s so amazing and crazy? I made these cookies in just 5 minutes. Can you believe that? They only bake for 12 minutes, too!
They are so low maintenance and packed with so much goodness and flavor. Each cookie is only about 100 calories and contains just 5 grams of sugar!
What can I say? I’m very proud of this! Why wouldn’t you eat the entire batch yourself? Don’t share. You won’t want to after biting into one… trust me!
More like this:
What to expect? Well, the gingerbread cookies are soft & chewy on the inside, while remaining crunchy on the outside. Can you say: heavenly?!
Be sure to whip up a batch this holiday season!
What do you have on YOUR baking list?
Paleo Gingerbread Cookies
- 1 1/2 cups plus 2 tablespoons raw cashews
- 3 tablespoons tapioca flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1 heaping teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 3 tablespoons organic palm shortening
- 6 tablespoons pure maple syrup
- 1/2 cup cashew butter
- 1 tablespoon blackstrap molasses
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
|Cook Time||12 minutes|
|Prep Time||5 minutes|
- Preheat the oven to 350°F (177°C). Adjust the oven rack to the middle position. Line two baking sheets with parchment paper.
- In the bowl of a food processor, make the cashew flour. Pulse raw cashews, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.
- In a medium mixing bowl, mix cashew flour, tapioca flour, baking soda, spices and salt together. In another mixing bowl, mix together palm shortening, maple syrup, cashew butter, molasses, egg and vanilla extract until well combined.
- Add the wet ingredients into the dry. Stir until smooth. The dough will be very sticky and that's okay!
- Using a greased cookie scoop, place cookie balls on prepared baking sheets. Space cookie dough balls about 1 inch apart. Bake at 350°F (177°C) for 12 minutes.
- They will be soft once you take them out of the oven. However, they will firm up as they cool. Let them cool on the baking tray for at least 10-15 minutes before transferring to a wire rack to cool completely.