My Paleo Ginger Cookies


Words can come out honestly and then other times they do anything but stand still.  I feel like this these days.  Staring blankly into the journal, computer screen, chopping board.  In part, it's due to unexpected anxiety attacks turning to panic attacks.  

They've been gripping me and I'm learning to lean into the deep breathing, filling my mind & soul with Scripture truth and asking Jesus to really know him.  I see all these heart felt candle lit nights streaming my Facebook feed, where the donkey & Mary get closer to show up in that stank filled stable.  

Yet, there is an overwhelming sense a panicked self can feel when it realizes how far behind in the Advent keeping it is.  Does this make sense?  

Rather than trying to start where I left off, or try to do one more thing; I've been okay with letting it be.  My word for this year is Peace.  

Peace is a be.  It's a knowing that love surrounds and not fear.  It's that love, which pierces through the darkness, the turmoil, the angst and allows for peace to settle.  Breathe in peace, breathe out chaos.  


And although it might seem like eliminating a whole list of foods from my diet might not breed peace, I find that it is exactly what I need right now.  I need to clear my body and mind to see if food is causing some of these body aches and mental rages.  So even though I am not eating any Ginger cookies, would you do me a favor and make them?

I had a hankering for all things gingery & molasses last week, which clearly means I needed to revamp my favorite Ginger cookie.  Lucky for you, I have the recipe. What I loved about these is the spice mingled with licorice in blackstrap molasses.  I used Bob's Red Mill almond flour instead of Honeyville, because I wanted a more coarse grind.  I know you won't be disappointed!

Paleo Ginger Cookies (printable recipe)

Using Bob's Red Mill Almond flour works well for this recipe.  

Dry Ingredients:

4 1/2 cups almond flour

4 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

2 tsp baking soda

1/4 tsp salt


Wet Ingredients:

1/3 cup molasses

1 cup coconut sugar

1/4 cup honey

3 eggs

1 cup palm shortening



Preheat the oven to 350.  Line a cookie sheet with parchment paper.

Combine all the dry ingredients into one medium bowl.  Mix either with a whisk until everything is thoroughly combined, or put into a food processor for 30 seconds.  

In an electric stand mixer, combine the palm shortening and coconut sugar.  Mix on medium speed for 1 minute till thoroughly combined.  Scrap down the sides, add the molasses, honey & eggs and mix on low speed to increase to medium speed for about 45 seconds, or till eggs are completely combined.  Scrap down the sides.

With the mixer on low speed, add the flour mixture slowly as to avoid it splattering everywhere.  Once the flour is all inside and the majority of it incorporated, increase to medium speed to combine the wet & dry ingredients for another 20 seconds.  Scrap down the beater, and then using a spatula, combine to ensure there is no liquid residue left.  

Using a cookie dough scooper (mine is about 1 1/2 Tb size), scoop and then roll into balls.  I keep my hands wet while rolling as to avoid sticky hands.  Place about 3 inches apart on the parchment lined paper.  Get your hand wet again and flatten the cookie ball till it's about 1/4 inch high.  Sprinkle with coarse sugar or coconut sugar.  

Bake for 12 minutes.  Allow to cool on a wire rack, then transfer to a plate.  Stores covered for a couple days.