Ladies (and gentlemen!),

Do I have a treat for you this week!!

When you think of winter and the holiday season upon us, what do you think of?  Christmas carols, warm fires, lots of glowing lights…

And cookies!!!

Cookie exchanges at the office, cookie parties with your girlfriends, cookies for Santa…cookies, cookies and more cookies!

Is there anything more Christmas than cookies?

I think not.

And when you think Christmas cookies, what are your favorites?

Mine is hands down my Dad’s amazing butter spritz cookie recipe.  I live for those things!

But here’s the deal, I don’t make them because they are his recipe, not mine, and they taste so much better when he makes them.

So I made you a very special treat instead.

Since you can’t have my Dad’s fabulous butter cookies, you can have cute little gingerbread men instead!

Yes, I have made you the most adorable and tasty (healthy, too!) gingerbread cookies!

They are loaded with healthy fats from the coconut oil, fiber from the coconut flour, vitamins and minerals from the molasses and maple syrup, and heart-healthy spices like cinnamon and ginger.

You guys, these things are the bomb dot com!

Even the man of the house remarked that they are the best I’ve ever made.  And you know how hard it is to please a man when you’re making healthy treats!

These gingerbread cookies are not to be missed, so without further ado, I present you with the recipe for the easiest, healthiest, one-bowl gingerbread cookies on the planet.

Paleo Gingerbread Cookies


4 eggs
½ c coconut oil (melted)
¼ c maple syrup (do not use pancake syrup!)
¼ c blackstrap molasses
2/3 c coconut flour
½ tsp salt (I use pink Himalayan sea salt)
½ tsp baking soda
2 tsp cinnamon
1T + 1 tsp ginger (or more to taste)
½ – 1 tsp cardamom (I like mine to have a bite so I use the full tsp)


In a large mixing bowl, beat the eggs together with the coconut oil, molasses and maple syrup.

Whisk in salt, baking soda and spices.

Finally, stir in the coconut flour.

Allow the mixture to firm up for a few minutes, then roll the dough into a ball and wrap in plastic wrap.

Refrigerate for 30 mintes.

Roll out the dough on a large, flat surface, and use cookie cutters to cut out your gingerbread shapes.  You can make any shapes you lie – get creative!

Next, place them on a parchment lined baking sheet and bake them in a preheated oven at 325 for 10-12 minutes depending on the thickness of your cookie.

Cool and decorate as desired.

I should mention that these can be a little bit crumbly, so be careful moving them from the baking sheet.

Alternatively, if you don’t want to waste precious time chilling the dough so you can roll it out, you can immediately make the cookies as you normally would, using a tablespoon or cookie scoop.  In that case, bake them for 18-20 minutes since they will be a much thicker cookie.

I can’t wait to hear what you think of these little gems, and I would love to see your pictures!  Show me how you decorated them!

And for those of you keeping track, these are nutrient-dense, low carb, high fiber, delicious little paleo treats.  Feel free to indulge without guilt!

I wish you all a happy week of baking and cheerful gingerbread delights!

Until next week…