I'm not sure about ingredient substitutions since it is truly a molasses cookie, even though it's listed as a gingerbread cookie in the cookbook. That said, I do think that coconut oil would work in place of the palm shortening. I doubled the recipe and refrigerated the dough over night. The refrigeration step is key. This dough is VERY sticky and a little tricky to work with. Only take out of the refrigerator what you need to roll out for the first batch, then take more out as you go. If the dough gets too warm and sticky, just pop it back in the fridge for a few minutes. You can also freeze the dough for a couple of weeks if you want. Just be sure to thaw it in refrigerator.
Adapted from Make It Paleo, Bill Staley and Hayley Mason.
Makes about 3 dozen 2-inch cookies.
1/2 cup molasses
1/4 cup pure maple syrup
3 Tbsp palm shortening
1 Tbsp coconut milk
3 cups blanched almond flour
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp groud cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp baking soda
- Preheat oven to 350 degrees F.
- In a medium saucepan over medium heat, bring molasses to a boil.
- Add maple syrup, palm shortening, and coconut milk to the molasses. Continue to boil until shortening is melted, stirring to combine. Remove from heat.
- In a medium bowl, combine all dry ingredients. Stir with a whisk or wooden spoon to ensure they are well blended.
- Pour dry ingredients into wet ingredients and stir to thoroughly combine. The mixture will be thick and sticky.
- Transfer dough to a glass dish and refrigerate for at least 20 minutes or until dough is cooled and set. If refrigerating overnight, cover the dish.
- Line baking sheets with parchment paper.
- When you are ready to bake, lay a large piece of parchment paper on your rolling surface. Place a large, cooled portion of dough in the center of the parchment. Cover with a second piece of parchment.
- Using your palm, flatten the dough. Use rolling pin to roll dough to about 1/8-1/4 inch. (I prefer the cookies thinner, but the thin dough is harder to work with.)
- Cut shapes with cookie cutters and use a thin spatula rubbed with a little coconut oil to place on parchment-lined baking sheets.
- Bake for 8-10 minutes, depending on the size if your cookies.
- Remove and cool on the pan for 2-3 minutes, then transfer to a cooling rack. Once cooled, frost with creamy cinnamon frosting, if desired.
Creamy Cinnamon Frosting
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