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Paleo Salted Gingerbread Cookies

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Megan Olson

"Flavored with molasses and warming spices and only lightly sweetened, these paleo salted gingerbread cookies are an easy and delicious solution to your holiday baking!"
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32 m servings 158 cals
Original recipe yields 12 servings (1 dozen)

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
  2. Combine almond meal, coconut sugar, ginger, cinnamon, baking soda, baking power, and 1/2 teaspoon salt together in a large bowl; mix with a fork to break up any clumps.
  3. Combine coconut oil, molasses, maple syrup, and vanilla extract together in a separate bowl; mix lightly with a fork just until blended.
  4. Make a well in the center of the almond meal mixture and pour in coconut oil mixture. Fold with a baking spatula until dough is blended and gooey.
  5. Scoop dough onto the prepared baking sheet using a 1-tablespoon cookie scoop.
  6. Bake in the preheated oven until cookies are firm to the touch, 10 to 12 minutes. Sprinkle a little bit of sea salt over each cookie. Cool on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Per Serving: 158 calories; 10.3 g fat; 11 g carbohydrates; 7.5 g protein; 0 mg cholesterol; 667 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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