Paleo Gingerbread with Coconut Flour

Coconut Flour Paleo Gingerbread

By Amy DeVries, Jan. 12, 2014

Whether you choose bars or soft cookies, this recipe is a tasty winter treat!

Prep Time: 15 minutes
Cook time: 30 minutes
Yield: 9-12 bars or ??? cookies
Tags: Gluten Free

Ingredients

• 4 eggs, beaten
• 1/3 cup coconut oil, melted
• 1/2 tsp. sea salt
• 1 tsp. cinnamon powder
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger powder
• 1/4 cup maple syrup
• 3 Tbsp milk or unsweetened "classic" coconut milk (full fat)

Or click here to see everything already in a shopping cart. (You can edit it to get what you want since you might already have stuff like salt!)

Instructions

1. Preheat the oven to 350 F. Use a little coconut oil to grease a square glass baking dish or cookie sheet depending on whether you're making bars or cookies.
2. Place the coconut flour in a bowl and add the spices. Add the maple syrup and melted coconut oil. Add the beaten eggs. Add milk. Stir until thoroughly mixed.
3. Scoop the batter into a square baking dish and smooth with a rubber spatula or drop by spoonful onto a cookie sheet. Gently press cookies down a little (not as pressed as thin crispy cookies --- these will be thick and chewy).
4. Bake 25-30 minutes.

You can use melted butter instead of the coconut oil if you don't need the recipe to be dairy-free, and you see the choice of milks listed.

If you have any leftover, they will keep in the refrigerator for a couple of days if you put them in a container with a lid. They stay nice and moist, so I keep thinking there's pumpkin in them, but there's not.