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Written by Isabella Berkoff
•Posted on November 21 2021
Rated 5.0 stars by 1 users
Easy
10 Minutes
Stephanie Niemis
These Paleo Gingerbread Cookies are sweetened only with fruit, but you'd never know! Made with creamy, mellow Pure Vanilla Extract from Madagascar and hand decorated with Santander Dark Luker Chocolate, these are a fun, healthy version of the traditional Christmas treat - and a perfect recipe to make with friends and family!
Softened pitted dates (see recipe notes)
1 Tsp Pure Madagascar Vanilla Extract
2 Tbsp Coconut Oil
1 Egg
½ Tsp baking soda
½ Tsp baking powder
Pinch of sea salt
2 Tsp ground ginger
2 Tsp ground cinnamon
½ Cup tapioca flour
1 ½ Cups almond flour
For decoration: Santander Dark Chocolate (optional)
Preheat oven to 350°F.
In a food processor, blend 1 cup of the softened pitted dates, 1 teaspoon Pure Vanilla Extract and 2 tablespoons of coconut oil on high until smooth. Blend in 1 egg on low.
Mix in the baking soda, baking powder, sea salt, ground ginger, cinnamon, tapioca flour and almond flour.
Sprinkle a piece of parchment paper and a rolling pin with tapioca flour. Roll out the dough on the parchment paper until it is ¼" thick.
Cut out the gingerbread cookies in festive shapes.
Bake for 10 minutes at 350°F.
Let cool before removing with a spatula. If desired, pipe on some Santander Dark Chocolate.
To soften the dates, simply soak them in hot water for five minutes. Water can be heated in the microwave for about one minute.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!
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