Guys. Seriously. There is no recipe out there for paleo nut free gingerbread cookies. I was in shock. Really?! No one has ever done this?! Someone must have. But I couldn’t find their recipe. And I barely have gluten free baking down, let alone grain free baking. It’s a whole new world.
BUT it’s possible and the results are pretty yummy if I do say so myself! Plus, this would be a great recipe to do with kids because the dough doesn’t fall apart easily. So here’s what you need:
- 1 cup sunflower seeds (unsalted, dry roasted)
- 1 cup pepitas
- 1 cup coconut flour
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup molasses
- 1/4 cup maple syrup
- 3 Tbsp coconut oil
Preheat oven to 350F. In a food processor, pulse your sunflower seeds into a coarse flour. Transfer to a large mixing bowl. Next, pulse your peptias into a coarse flour. Transfer to the same bowl.
Add the coconut flour, cinnamon, nutmeg, salt and baking soda. Stir to combine.
On the stove, heat 1/2 cup of molasses until it boils. Remove from the heat and add the maple syrup and coconut oil. Stir until everything is combined (and melted if your coconut oil wasn’t already melted beforehand).
Pour wet ingredients into dry and mix with a wooden spoon.
In batches, roll dough out between parchment paper until 1/4″ thick. Use cookie cutters to cut out shapes. Transfer to a cookie sheet lined with parchment paper. Bake for 8 – 10 minutes.
Let cool and decorate! I used honey, coconut shreds, dark chocolate and raisins, but any combination of dried fruit would work too.