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+ servings
gingerbread cookies on top of wire rack

Whole New Mom - https://wholenewmom.com

Secret-Ingredient Paleo Gingerbread Cookie Bites - grain-free and vegan

Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Servings: 8 cookies
Calories: 206kcal
These Secret-Ingredient Paleo Gingerbread Cookies are Grain Free, Sugar Free, & Vegan - made with a very special kind of flour!
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Ingredients

Instructions

  • Place the almond flour, chestnut flour (or arrowroot), sweetener, butter and spices and salt in a food processor and combine.
  • Add in the molasses and vanilla and pulse until dough forms into a big ball.
  • Place the dough in the refrigerator for at least 30 minutes to keep the cookies from spreading as they cook.
  • Roll the dough into one inch balls and place on a parchment lined cookie sheet.
  • Bake at 350 for 12-15 minutes. Let cool for a few minutes on the cookie sheet before moving to a cooling rack. Cookies will get crisp as they cool.
  • Store in an airtight container. Place in the refrigerator if you prefer a hard cookie.

Notes

  • AIP: Use organic tiger nut flour instead of almond flour. Use organic coconut sugar or maple syrup.
  • Nut Allergies: You can sub organic arrowroot powder for the chestnut flour if nut allergic, but only use 2 tablespoons of arrowroot, NOT ¼ cup!
  • For THM or other lower-carb diets, use more almond flour or other nut or seed flour.
    The cookies may spread a tiny bit more, but will still be delicious!
  • Other Sweeteners: Although xylitol is a no-sugar option, I used Swerve as my sweetener, which is sugar free as well. From Adrienne: You could try 1/16 tsp stevia extract (see How to Use Stevia) for sugar free as well.
  • Fat Options: Organic ghee or butter should work as well.
  • Low-carb Options: For a low-glycemic substitute, try ¼ teaspoon molasses (use blackstrap for keto) added to 1 1/4 tablespoons of xylitol, erythritol, or this Truvia® Substitute and use that in place of the straight molasses. Also substituting almond flour for the chestnut flour should work just fine since it's a low volume of flour. I haven't tried it yet but I think it should work.

Nutrition

Serving: 1cookie | Calories: 206kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 76mg | Potassium: 62mg | Fiber: 3g | Sugar: 5g | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg | Net Carbs: 11g