I stumbled upon this gingerbread cookie recipe and it has found a permanent home in my virtual holiday recipe box. I don’t think I’ve ever had a gingerbread cookie, grain-free or not, that is as well-rounded as this one. It’s intensely flavored, dense, and just the right amount of chewy. Just don’t overcook them — they can go from done to charred in a quick minute.

Gingerbread cookies and a fancy (spiked?) coffee... Santa might never leave.

Gingerbread cookies and a fancy (spiked?) coffee… Santa might never leave.

  • 3 1/2 Cups almond meal (I use Trader Joe’s)
  • 1/2 Cup arrowroot powder
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg
  • up to 1/2 cup molasses
  • up to 1/2 cup honey
  • 3 Tbs. coconut oil

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Combine almond meal, arrowroot powder, spices, salt, and soda in a large bowl. Mix it well to evenly distribute all the spices.

In small saucepan, heat molasses until just boiling. Remove from heat and stir in honey and coconut oil. Pour over almond mixture and mix well. Divide dough between cookie sheets and press into a rectangle with a greased spatula or spoon until about 1/4 inch thick. Bake for 10 minutes.

Let cool for a few minutes before cutting into shapes. Combine with gingerbread ice cream and freeze for ice cream sandwiches.

Recipe adapted from fastpaleo.com.