In this Paleo version of the classic spiced cookie, you’re getting no refined sugar and no grains while enjoying a heavily spiced cookie that makes a perfect treat all year round. Molasses is the key to getting part of the classic flavor in these treats, but if you wish to skip it, you can use maple syrup instead.
- ¼ cup molasses.
- 2 tablespoons pure maple syrup.
- 3 tablespoons palm shortening.
- 1 tablespoon coconut milk.
- 3 cups almond flour.
- 1 teaspoon cinnamon.
- ½ teaspoon ground ginger.
- ½ teaspoon ground cloves.
- ¼ teaspoon ground nutmeg.
- ½ teaspoon baking soda.
Preheat oven to 350 degrees F.
Bring molasses to a boil in a small saucepan. Add the maple syrup, palm shortening, and coconut milk. Stir and remove from heat.
Combine the dry ingredients in a small bowl and pour the molasses mixture on top. Stir well. Chill the dough for 20 minutes.
Roll the dough out to about a ¼-inch thickness. Using cookie cutters, cut out cookies and lay on a parchment-lined baking sheet.
Bake for 10 minutes, remove from oven, and cool. Decorate if you would like, or just serve and enjoy!