Happy New Year to everyone! Now that the kids are back to school and the whirlwind of the holidays has settled down, I thought I should share some of the great Paleo style treats I’ve been making that lent just the right touch of sweetness and nostalgia to my holidays without all of the digestive problems that traditional recipes seem to bring me.
I have always been crazy for gingerbread cookies so I am so grateful to have these delicious, delicate, puffy little gems to eat during the holidays (or any other time treats are called for!)
Gingerbread Jewels (Paleo style cookies)
- 7 ounces pitted dates
- 3 ounces coconut oil
- 2 large eggs
- 2 tablespoon molasses
- 1/2 cup almond meal
- 2 tbsp coconut flour
- 1 tbsp arrowroot powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (I use more because I like cloves)
- Preheat your oven to 350 degrees F and line your baking sheets with parchment or a silicone baking liner.
- Place the pitted dates in the bowl of your food processor and pulse repeatedly until the dates are broken down and beginning to form a paste. Add the coconut oil and process until the paste becomes relatively smooth. Add eggs and molasses to the food processor and pulse until all ingredients are well combined.
- In a small bowl whisk together all your dry ingredients. Add the dry ingredients to the date mixture and process until combined, scraping the bowl as needed.
- Spoon tablespoons of dough onto your lined baking sheets leaving some spreading room.
- Bake for 10 - 12 minutes until puffy. Cool the cookies on the baking sheets before removing carefully with a spatula.
- These cookies have a delicate, puffy texture and will be somewhat sticky on the outside so don't stack them for storage.
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