These paleo gingerbread cookies are perfectly soft and chewy. Made with hidden sweet potato and lots of gingerbread spices, they bake up into sweet yet and healthy cookies.
These amazing gluten-free and paleo-friendly gingerbread cookies are the perfect Christmas dessert. It’s another amazing guest recipe from Lisa McInerney’s cookbook Mummy Made It A Healthy Christmas. I recommend this recipe book to my readers every holiday season, and this year, Lisa has updated the eBook with even more delicious treats and desserts, all paleo-friendly, gluten-free, dairy-free and refined sugar-free. If you haven’t got it, make sure to grab a copy here in the lead up to Christmas.
Lisa’s Gingerbread Cupcakes recipe and this Paleo Christmas Pudding recipe were super popular with my readers in the previous years.
So, let’s learn how to how to make gingerbread cookies! I mentioned that these are paleo-friendly and they also contain no tree-nut flours. There is coconut flour, so it depends on what you consider a tree nut but if coconuts are generally safe for you and your child, then these are good to go.
Lisa uses some sneaky sweet potato in this recipe, which has lots of starch and gives these gingerbread cookies that lovely, chewy softness and a few extra nutrients, too. You can use your preferred natural sweetener, such as maple syrup, rice malt syrup etc.
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Ingredients
- 1/3 cup coconut oil plus 1 tablespoon
- 1/3 cup maple syrup plus 1 tablespoon, rice malt syrup or molasses work as well
- 2 teaspoons vanilla extract
- 1 egg
- 1/2 cup sweet potato purée you can also use tinned pumpkin
- 1 cup arrowroot flour
- 1/2 cup coconut Flour
- 3 teaspoons ginger powder
- 1 teaspoon cinnamon powder
- 1 teaspoon allspice powder
- 3/4 teaspoon cloves powder
- 1.5 teaspoons nutmeg
- 2 teaspoons bicarb soda baking soda
- Dash of pepper
- Dash of salt
Optional
- 2 tablespoons granulated sugar coconut, raw etc
Instructions
- Preheat the oven to 180 C / 360 F. Line and grease 2 baking trays.
- Using a blender/food processor place all the wet ingredients in a bowl and mix till combined.
- Alternatively, a kitchen stand mixer with a blade attachment can be used or it can be done by hand with a big spoon/whisk and a strong arm.
- Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
- Take heaped tablespoon amounts of mixture and form into a ball. This recipe will make approximately 20 cookies, depending on how generous your scoops are.
- Place the ball on the tray and, using your palm or a spoon, flatten 2/3 the way down. The cookies will only spread a little bit. Repeat and use the other trays. Sprinkle with sugar.
- Bake the soft gingerbread cookies for 15 minutes.
- Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)
- They taste amazing dipped in whipped coconut cream!!
Nutrition
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These look fantastic! I love that they include sweet potato.
Love that these are with coconut oil and sweet potato puree! Great recipe thank you!
Oh NEAT! I love the idea of the sweet potato in there – I bet that makes this texture amazing! Can’t wait to try them!
At the end of the ingredients list, it says:
1 teaspoon nutmeg
½ teaspoon Nutmeg
Is nutmeg or Nutmeg supposed to be something different?
I believe the second measurement might have been used for dusting.
These have such a nice cookie texture and taste!
These look delicious! I love that they have sweet potato in them!
Way too much bicarb – can taste that bitter aftertaste which has ruined the whole batch. Very disappointing
Gingerbread is my FAVORITE flavor over the holidays and these cookies look divine! Definitely trying out this recipe, yum.
Love these cookies, especially chewy texture cookies ! They are so good!
Those are so cute and perfectly timed. We are baking this weekend and will add them inot our collection. Thanks a lot.
I love that these have some sweet potato in them for extra nutrition and I bet it gives them a lovely texture! Loving all those spices too!
Gingerbread cookies are one of my favorite cookies! These look delicious!
Wow, these look amazing! We’re definitely making these in my house! And, they even have some veggies, awesome!
For sure!
Hello,
Did you mean to add nutmeg in this recipe twice or is supposed to be something else?
They were extremely dry tasting
I am not to fond of coconut flour it has a weird taste. Plus the gluten free flours can raise your sugar. Can I substitute some almond flour for the Arrowroot like 1/2 to cut the carbs.? And maybe take out 1/4 of the coconut flour for whole grain substitute like oat or sorghum / buckwheat.?
Thanks for your website!
Hey, Laurie
You are absolutely welcome to swap out those ingredients but that would be changing half the recipe and without testing I can’t tell for sure how they would turn out. But, as you know, experimenting can yield some pretty fun and unexpected results, so why not try it? Let me know how it goes.
Irena 🙂
im very keen on this recipe but have fodmap issues…any suitable alternatives to coconut flour?
Thanks