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Paleo Gingerbread Cookies

Paleo, Vegan
Free of grain, gluten, dairy and refined sugar

The scent of fresh baked goods filling the house awakens memories of comfort and of time spent surrounded by loved ones. Making NEW Christmas memories, reminiscing of the old, while indulging in endless varieties of freshly baked homemade cookies is all apart of the Christmas charm.

You know, there should be SIX love languages, rather than five (the 6th being food-related of course)! And of one thing I'm certain… this supplementary 6th is deeply intertwined into my being! A passion of mine is finding unconventional ways to make those fond, yummy food memories BURST back to life. Reinventing them into a wholesome version that not only excites our taste buds, but ushers us back to the foundation of our nostalgia.

Let’s meet the star of our show, shall we?
This gingerbread cookie is good enough to stand alone, meaning you don’t NEED to do anything more than bake and bite: Ginger and spice taste OH SO nice! But for those of you whom artistic touches are your spice of life, who like to build memories around decorating freshly baked cookies, go forth and prosper!

Dancing between the lines of decorating and simplicity, I discovered 3D rolling pins. They make beautiful, stand-alone, and festive patterns on your dough without all the toppings, muss and fuss.  When it comes to clean-up, they do tend to take a little extra time.  I treat my new rolling pins with oil the night before and then made sure to flour the surface of my dough before rolling out my impression.  When done properly, a good brisk cleaning with a stiff bristled brush is all that is needed.  If you are intrigued, yet hesitant by the high-maintenance clean-up, you can opt for a silicone rolling pins, requiring only a rinse and a dishwasher! Your hardwood option certainly adds that rustic charm and more intricate patterns, though!

My favorite way to enjoy these cookies with a little drizzle of Bourbon maple syrup and a cup of coffee or tea.  This may sound a little unconventional, but it’s so yummy.  We came across this flavored maple syrup while at a local farmers market. The flavor is infused by storing the maple syrup in old bourbon barrels.  WHO KNEW!? I was somewhat intrigued but wanted to be polite when offered a sample.  I Was stunned! It has such a surprising & delightful flavor!  

FREE TIP… If Bourbon Maple crosses your path, invite him for tea! You’re welcome!

 Gingerbread Cookies

3 cups Almond flour

1 cup Arrowroot

1/3 cup Butter

1/3 cup Honey

6 tbsp Lakanto Golden Monk fruit

¼ cup Water

2 Tbsp Ground flax

1 ½ tsp Ground cinnamon

1 tsp Ginger

¼ tsp Ground clove


  1. Blend almond flour, arrowroot, and spices in a bowl and set aside
  2. In a measuring cup or small dish, mix ground flax and water until it becomes gelatinous. Set aside
  3. In a mixing bowl, cream butter and sugar
  4. Add flax/water mixture to butter mixture until well blended
  5. Stir in honey
  6. Add your dry ingredients roughly 1 cup at a time, scraping the sides of the bowl to incorporate fully into the butter mixture
  7. When dough is mixed and starts to come together, roll dough onto a parchment paper lined work area. Shape your dough ball into a rough, somewhat flattened shape
  8. Cover with plastic wrap and roll out to 1/8 to ¼ ,“ adjusting plastic wrap as needed
  9. Cover with plastic wrap and slide onto a cookie sheet (or even a piece of cardboard, which makes it easier to stack if you are making multiple batches) pulling on bottom parchment  
  10. Chill for at least 30 min.
  11. Preheat oven to 350°
  12. Cut cookies out with cookie cutters & transfer to parchment lined baking sheet. See *tips
  13. Bake 12-15 minutes, or until edges start to lightly brown.  It may help to cover with a sheet of parchment if you don’t want browned edges
  14. Enjoy them in the buff or decorate them as desired


 -I can’t stress enough to cover dough with a sheet of plastic wrap before rolling out to keep dough from sticking to your rolling pin. This step will keep you MERRY and bright!

-Dust with arrowroot and roll with a laser cut rolling pin for an imprinted design before using cookie cutters.


-The 2 Tbsp of water & 1 Tbsp of ground flax can be replaced with 1 egg
-Coconut, maple, and erythritol sugar can replace Lakanto Golden sugar equally.

Get creative!

-Dip baked and cooled cookies halfway into chocolate. Check out Enjoy Life for allergen free chips. For sugar & allergen free chips try Pascha chocolate, or Lakanto Chocolate Chips.  Both are free from allergens and great for those avoiding soy.

-Check out India Tree, Choco Maker, or Yum Earth for dye-free sprinkles and cookie décor. 

-Sprinkle stamped cookies with powdered sweetener, and lightly rub to bring out the design

Try decorating with a Royal Icing: 

¾ cups of powdered sweetener

½ tsp vanilla

1 tbsp at a time (up to 2 Tbsp)

  1. Mix until it’s a paste-like consistency. You can add a vegetable-based dye and even flavor extracts to make it more festive!
  2. Scoop icing into a sandwich bag and make a VERY TINY cut in one corner.  Twist baggie until icing starts to come out the cut corner. Use to draw patterns and designs onto your gingerbread men!


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