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Paleo Gingerbread Chocolate Chip Cookies
These cookies are a fun makeover on my favorite Paleo Chocolate Chip Cookies! I took my favorite classic chocolate chip recipe and gave it a gingerbread makeover. These cookies have just the right amount of ginger spice; the flavor isn’t overwhelming. A little molasses and a little ground ginger go a long way. These cookies have crispy golden edges, a soft warm middle and mini chocolate chips throughout.
Paleo Gingerbread Chocolate Chip Cookies
By
Organically AddisonIngredients
Instructions
- Step 1
First, add ghee, coconut oil, and coconut sugar to your mixing bowl or KitchenAid. Once combined, add all remaining ingredients.
- Step 2
Then, stir to combine.
- Step 3
Place dough in an airtight container and refrigerate for 4 to 5 hours. I highly suggest refrigerating overnight.
- Step 4
When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Step 5
Use an ice cream scoop to scoop dough. Using your hands, form the dough into balls of dough, about 1 inch to 1.5 inches in diameter.
- Step 6
Place balls of dough at least 2 inches apart on baking sheet. Place any leftover dough back in the fridge.
- Step 7
Bake cookies for 10 to 11 minutes, or until edges are crispy and the middles are set. Remove from oven and let cookies cool on baking sheet for 3 to 4 minutes before removing to a cooling rack.
- Step 8
Lastly, repeat process for remaining dough.
Tips & Tricks
Per serving
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