Paleo Salted Gingerbread Cookies

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
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount 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.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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