The smell of baked gingerbread cookies….. Oh man… is there something better? Don’t think so. I just love that smell cause that’s Christmas to me. These gingerbread cookies are hands down the best vegan/paleo gingerbread cookies I’ve ever tasted or made, so freaking good! Without sounding like I’m bragging I must say that I’m feeling very proud for coming up with this recipe all by myself. 🙂
They are a little bit more chewy & gooey than regular gingerbread cookies, and not so crunchy, but the taste is AMAZING!! You can use any cookie cutters that you like, in Sweden we like to use hearts, stars, pigs, old ladies and men (now that’s WEIRD, but we have a Christmas carol where they sing about Gingerbread Ladies and Men). Oh man this sounds likes we Swedes are REAL cray haha. No but seriously, you have to try these if you’re looking for a really yummy, gluten-free paleo & vegan friendly gingerbread cookie recipe!
- 1 cup fresh dates, pitted (tightly packed)
- 2 tablespoons coconut oil, melted
- 2 1/2 cup blanched almond flour
- 6 tablespoons silvered almonds (1 dl)
- 1/2 cup + 1/3 cup almonds (2 dl)
- 2 teaspoons cinnamon
- 3/4 teaspoon ginger, grounded
- 1.5 teaspoon cloves grounded
- 1 teaspoon nutmeg, grounded
- 1/2 teaspoon allspice, grounded
- 1/2 teaspoon bitter orange peel, grounded
- 1/2 teaspoon cardamom
- 1 teaspoon baking soda
- A pinch Himalayan pink salt
1. Preheat oven to 300*F (175*C)
2. Mix your dates in a food processor.
3. In a bowl, combine almond flour, spices and baking soda until well mixed.
4. Add this to your food processor and mix until well incorporated. The dough should be really smooth.
5. Season after taste and pulse down the silvered almonds and the whole almonds so the dough get a crunchy touch.
6. Place the dough on your kitchen counter, add a bit of almond flour on the counter so the dough doesn’t stick to it.
7. Use a rolling pin and roll the dough really thin, like 2-4 mm, (1/8 inch) the thinner the crispier.
8. If the dough is too dry, add a bit of coconut oil and is it too wet add some coconut flour or almond flour.
9. Use cookie cutters to cut out the dough.
10. Cut out as many cookies you can and repeat the process until there is no dough left.
11. Place your cookies on a parchment lined baking sheet and bake for about 10-20 min (depending on your oven). They should not be burned. I had mine in the oven for 12 min.
12. Prepare a few baking sheets with parchment paper and place the cookies on all of them so they are ready to go in the oven when the first baking round is done.