All Recipes, Dairy Free, Dessert, Sweet, Vegan, Vegetarian

Gingerbread Lace Cookies

These gingerbread lace cookies are crispy on the edges and chewy in the middle. They’re gluten-free and Paleo, and they even have a vegan option! These are the perfect cookies for holiday baking, because they are easy and delicious!

Gingerbread Lace Cookies

My semester finally ended last Friday, and now I’m free! The past four months have felt like an eternity, and I am so grateful to have two weeks of peace and quiet. I am going to spend all my time doing the things that I haven’t done since school started — namely reading, writing, and practicing the piano/clarinet. Unfortunately, these activities tend to fall on the back burner during the school year. Anything that I don’t *have* to do tends to go unfinished.

I’m also excited to bake a TON of holiday treats! These gingerbread lace cookies are on my list, as are these nut-free peppermint chocolate whoopie pies. Last year, my sister and I made a gluten-free (not Paleo) chocolate-gingerbread yule log. It was certainly impressive, but also a lot of work. We spent about ten hours in the kitchen over the course of two days! I would like to make some less time-consuming treats this year, which is why these gingerbread lace cookies are on my list!

Gingerbread Lace Cookies

If you look closely at the photos, you can see my failed powdered sugar glaze! I hadn’t made royal icing in ages, so this improvised version was a complete flop. I tried to cover it up with a dusting of powdered sugar, which is much prettier, anyway. *Powdered sugar is not Paleo.* If you’d like a Paleo icing for these cookies, I think a drizzle of my toasted coconut butter would be incredible! When I made these cookies, I immediately kicked myself for eating all of the coconut butter in about three days. Maybe I’ll have to make more!

Gingerbread Lace Cookies

I am unabashedly proud of these gingerbread lace cookies. The recipe began one night when I threw together some random ingredients, hoping for soft and chewy gingerbread cookies. I used way too much coconut oil, and I didn’t think to chill the dough. After the cookies had baked for a few minutes, I checked on them — only to find that they had melted together into one bubbly, sugary catastrophe! Upon tasting the finished product, however, I discovered that the cookies (cookie? For at that point the cookies had become completely homogeneous) were very tasty! They were more like a cookie bark than a real cookie, but they weren’t a complete failure, as I had suspected.

In Round Two, I reduced the amount of coconut oil and gave the cookies more room to spread. These two changes made a drastic difference in the final product, and the perfect you’d-never-guess-they’re-Paleo gingerbread lace cookies were born! They are completely addictive and delicious, and they’re much healthier than any store-bought cookie you could find!

Gingerbread Lace Cookies

I really think I need to make a batch of these cookies today. Cheers!

Print Recipe
Gingerbread Lace Cookies
Course Dessert
Prep Time 10 minutes
Cook Time 7-8 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 7-8 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cream together the coconut oil and coconut sugar. Add the egg and mix until smooth.
  3. Add the almond flour, spices, vanilla extract, and molasses. Mix until smooth.
  4. Add the baking soda and mix until smooth.
  5. Do not chill the dough. Divide the dough into twelve equally sized balls and arrange on a silpat-lined baking sheet. Give each ball at least three inches of clearance on all sides, as the cookies spread quite a bit.
  6. Bake the cookies in a preheated oven for 7-8 minutes, or until the edges are crisp. Allow the cookies to cool on the silpat lining for at least five minutes, or until firm. Serve with a dusting of powdered sugar, if desired.
Recipe Notes

For a vegan option, combine one tablespoon of ground flaxseed with three tablespoons of water in a small bowl. Allow the mixture to congeal. Then, add the "flax egg" to the cookie dough.

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