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.

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12 cookies

Calories: 216 kcal per serving

Ingredients

1 ½ cups - almond flour
¼ cup - coconut flour
2 - eggs
¼ cup - ghee
¼ cup - coconut oil
1 tsp - ground ginger
2 tablespoons - molasses
1 tsp - baking soda
1 tsp - vanilla
½ cup - coconut sugar
1 cup - mini chocolate chips

Instructions

First, add ghee, coconut oil, and coconut sugar to your mixing bowl or KitchenAid. Once combined, add all remaining ingredients.
Then, stir to combine.
Place dough in an airtight container and refrigerate for 4 to 5 hours. I highly suggest refrigerating overnight.
When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper.
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.
Place balls of dough at least 2 inches apart on baking sheet. Place any leftover dough back in the fridge.
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.
Lastly, repeat process for remaining dough.

Nutrition