Gingerbread Cookies (dairy-free, egg-free, sugar-free, Keto, Paleo, vegan)

The absolute best way to get kids cooking is to involve them in the kitchen!

Sure, it can make things messier.  And maybe tasks will take longer. But it’s all worth it!

On one hand, they gain the benefit of learning how to cook! Which is priceless and becoming less common in our “let’s rely on convenience” society.  

On the other hand, and just as (IF NOT MORE) important, they get to spend quality time with you. I think some of the best family memories are made in the kitchen…  The smells, the tastes – those are all things that will last a lifetime for your children.

So what better way to get your kids excited to be in the kitchen with you than to make COOKIES together?  

This recipe is so easy to make! They are grain-free, dairy-free, paleo, keto, and vegan so they are also suitable for ANY diet and absolutely guilt-free! Now that’s a parenting WIN!

Just don’t forget to buy some fun cookie-cutter shapes before you get cookin’!

Yield: 26

Author: Yvonne Tomlinson

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Gingerbread Cookies (grain free, dairy free, Paleo, Keto, vegan)

A delicious alternative to traditional cookies!

Prep time: 10 MinCook time: 7 MinTotal time: 17 Min

Ingredients

To Make the Gingerbread Dough

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp. tapioca flour
• 1/4 cup erythritol, monk fruit (or sweetener of choice)
• 1 tbsp. Cacao powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1 tsp. nutmeg
• 1/4 tsp. allspice
• 1/2 cup coconut oil (or ghee)
• 2 tbsp. sugarfree maple syrup (I use Lakanto)
• 2 tsp. vanilla extract

For the Paleo Icing

• 1/2 cup coconut oil unmelted
• 1/2 cup coconut butter
• 1 tbsp. tapioca flour
• 3/4 tsp. vanilla extract
• 1/4 cup Swerve confectioners sweetener

Instructions

For the Gingerbread Dough

1. In a large mixing bowl, measure out the almond flour, coconut flour, tapioca flour, Keto-friendly sweetener, cacao powder, soda, salt, and all the spices and mix together until well combined.
2. Soften the coconut oil in a small saucepan over low heat. Remove from the heat before it is completely melted.
3. Add in the vanilla and maple syrup and stir.
4. Mix together the wet ingredients into the dry ingredients until a dough forms. Form your dough into 2 flat disks about 3/4 inches thick. Wrap the disks in plastic wrap and chill for 1 hour or overnight.
5. When you are ready to bake, take one of the disks out of the fridge and let it sit for 8-10 minutes to soften slightly.
6. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
7. Roll out the dough between 2 pieces of parchment paper until it is 1/4-1/3 inch thick. Be careful not to roll out your dough too thin or it will be hard to get the cookies off of the parchment paper.
8. Use cookie cutters of choice to cut out cookies. Then, using a spatula, place the cut-out shapes on the parchment-lined baking sheets.
9. Bake for 10 minutes or just until the cookies begin to brown. Remove from the oven and let cool for 10 minutes before transferring to a wire rack. Make sure the cookies are completely cool before adding the icing.
10. Repeat the above 4 steps with the other disk of cookie dough.

To Make the Paleo Icing

1. Prepare the icing while the cookies are cooling.
2. Melt the coconut butter in a small saucepan over low heat. You can use a double boiler to help prevent any burning. Remove from the heat once melted.
3. To the pot with the cooling coconut butter, add the unmelted coconut oil, tapioca, vanilla, and sweetener, and whisk until well combined. You may have to let this cool for 5-15 minutes depending on how warm and runny it is but do not worry it will harden up perfectly.
4. Spread the icing on with a small butter knife or drizzle it over the cookies as desired. The icing will completely set up after 15-20 minutes.

Nutrition Facts

Calories

139

Fat

13

Sat. Fat

8

Carbs

7

Fiber

2

Net carbs

5

Sugar

1

Protein

2

Sodium

73

Cholesterol

0