From the Cook
From the Cook
From the Cook
From the Cook
1/5
Paleo Gingerbread Chocolate Chip Cookies
Instructions
1
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First, add ghee, coconut oil, and coconut sugar to your mixing bowl or KitchenAid. Once combined, add all remaining ingredients.
2
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Then, stir to combine.
3
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Place dough in an airtight container and refrigerate for 4 to 5 hours. I highly suggest refrigerating overnight.
4
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When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper.
5
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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.
6
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Place balls of dough at least 2 inches apart on baking sheet. Place any leftover dough back in the fridge.
7
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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.
8
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Lastly, repeat process for remaining dough.
My Calorie Intake
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Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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