Paleo Gingerbread Cookies

Paleo Gingerbread Cookies

Second recipe for Christmas cookies. This time, gluten-intolerance friendly. This are Paleo gingerbread cookies made with spices, almond flour, organic honey and cold-pressed organic coconut oil.

They came out SUPER tasty and I devoured them within 1 day..don’t be like me!

Here is the recipe!

Greetings from Shenyang 🙂


  • 1 ½ cups almond flour
  • pinch of salt
  • ½ tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • ½ tsp apple cider vinegar
  • 2 tbsp melted coconut oil
  • 5 tbsp honey

Add the almond flour, baking soda, salt, ginger, cinnamon, all spice and cloves in a bowl. Mix to combine.


Melt the coconut oil


Add it to the dry ingredients together with the honey


and the apple cider vinegar. Mix to combine.


Place the dough between 2 sheets of parchment papers. Using a rolling pin, roll the dough to a thickness of 5 mm or more if u wish. Freeze for 15 minutes.


Preheat oven to 180 C (350 F). Line a baking sheet with parchment paper. Dip cookie cutters into almond flour then press them into the dough to create cookies.

paleo-gingerbread-cookies-expatcucina5Place the cookies on the prepared baking sheet and bake for 10 minutes.


Let them cool completely before storing them.


You can also decorate them with some icing…but I was too lazy and couldn’t wait to eat them!





About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.