Paleo Gingerbread Men Cookies

One of my earliest memories is from Christmastime in preschool. We spent a whole day making gingerbread cookies. We mixed the dough together, rolled the dough out, cut out cookies, put them on a cookie sheet, and then popped them in the oven. We got them out of the oven, and set them in the school kitchenette to cool. Only when we went back to eat them, they were mysteriously gone! Can you believe that those little guys got up off the cookie sheet and walked away? We looked everywhere for them, finding gingerbread parts randomly strewn through the hallway – a crumb here, a Red Hot button there… Until we finally found them! We then proceeded to eat them all.

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I don’t know why certain memories stand out in my mind, but this one fairly clear. It was definitely a great day, and a fun little trick/activity for us. I hadn’t had a real gingerbread man cookie in several years but the memory randomly popped into my mind a few weeks ago and I’ve been craving them ever since. After doing Whole30 diet for several weeks, I was in the mood for something sweet, but not too sweet. These cookies definitely have that perfect balance! They are also perfectly crunchy but still slightly chewy – so tasty!

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Paleo Gingerbread Men Cookies

Servings: 18-24

Ingredients:

  • 1 1/2 cups almond flour
  • 1 tablespoon arrowroot starch
  • 3/4 cup oat flour
  • 1 egg
  • 1/4 cup coconut oil
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 2 teaspoons blackstrap molasses
  • 1 tablespoon maple syrup
  • pinch salt

Instructions:

  • Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  • Mix together melted coconut oil, molasses, maple syrup, and egg.
  • Add in the almond flour, starch, oat flour, spices, and salt.
  • Mix together with an electric mixer until crumbly and starting to come together.
  • Combine together until it forms one large ball of dough.
  • Roll out on the counter or pastry board until 1/4 inch thick. Cut out gingerbread men with a cookie cutter and place on a cookie sheet.
  • Bake for around 12 minutes until just starting to turn golden around the edges.
  • Decorate with icing and enjoy!

Pumpkin Spice Cake Cookies

I have to admit, I did not make these cookies taste exactly like pumpkin spice bread on purpose. It was a happy accident. I was experimenting with ingredients and meant to make a more dense, sugar cookie-like pumpkin cookie. Instead, I ended up with a super fluffy, cake-like pumpkin cookie – still delicious – but not what I intended to do. I brought them to work and thought that maybe I had in fact, hit a stroke of genius. Who wants to bring a big cake or loaf of bread to work, and have to cut it, and then find a small plate, napkin, and fork for your co-workers to eat it with? Not me! Why not just serve something equally delicious in cookie form. So that is what I have for you today. You can thank me later.

Pumpkin Spice Cake Cookies

Servings: 18

Ingredients:

  • 1/2 cup softened butter
  • 1/2 cup Morena sugar (or granulated sugar)
  • 1/4 cup brown sugar
  • 1/3 cup canned pumpkin
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2 cups All-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice

Instructions:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silicone baking bat and set aside.
  • In a standing mixer, cream together butter and sugars. Add canned pumpkin, egg, and vanilla and mix to incorporate.
  • Add flour, baking soda, salt, and pumpkin pie spice.
  • Using a cookie scoop, scoop onto prepared pan.
  • Optional: sprinkle with cinnamon sugar. Coat a fork with sugar and press perpendicular patterns on top
  • Bake for around 10 minutes or until just browning around the edges.

pumpkin spice cake cookies