Chewy Gingerbread Cookies (Paleo and Vegan)

For many in America Christmas season begins as soon as the turkey, green bean casserole, and pumpkin pie have digested.
Often, the very moment our self-induced food comas begin to subside, we grab our coats to make our way to a few big box stores or to haul the big boxes of Christmas decorations in from the garage.

I know I said it last year but I'll say it again: I refuse to acknowledge anything Christmas related until Thanksgiving is over.
I don’t pull out Christmas movies, Christmas CDs (or better yet, Christmas-themed playlist on Spotify) or Christmas decorations until then.
Why?
No, I’m not a Grinch whose heart needs to grow, nor Scrooge who needs to be led by a ghost to the side of good.
No way. I love Christmas, it’s the best time of the year. For real.
But I also love that I have to wait for it. Long for it.
There’s no Rudolph or Frosty in July, “Elf” is meant to be watched in December (and only in December), and you just can’t light up the home in bright colours in the summer. [And btw people, there is such a thing as over decorating your house. 1 billion Christmas lights is not beautiful, it’s painful to look at.]

But since it’s already December and Thanksgiving is behind us, let’s bake some awesomely tasting Chewy Gingerbread Cookies that anyone will love. Shall we?
And when I say anyone, I mean it: man, woman, boy, girl, caveman, vegan, human, beast, Grinch, Santa, Ghost of Christmas Past, etc. ANYONE.
These are some chewy, sturdy cookies with a spicy kick that lingers, a subtle sweetness that comes from the maple syrup that is harmonized by a sugary finish.
These are the best gingerbread cookies you’ll ever taste and so simple to make too. Seriously, it takes little over 15 minutes to get your first batch so don’t be put off by lack of time!

Chewy Gingerbread Cookies (Paleo and Vegan)                                                                     Print this recipe!

Ingredients
Makes 10 cookies

1 cup almond meal (I used Bob’s Red Mill)
1 tablespoon coconut sugar (or regular brown sugar)
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground cloves
¼ teaspoon fine grain salt
3 tablespoons coconut oil, melted
1 tablespoon blackstrap molasses
1 tablespoon maple syrup
1 ½ teaspoons vanilla extract

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a bowl mix together almond meal, sugar, spices, baking soda, baking powder, and salt.
In another bowl whisk melted coconut oil, molasses, maple syrup, and vanilla extract.
Mix wet ingredients into dry ingredients until dough forms.
Scoop one tablespoon of mixture, drop it onto the lined baking sheet and press down to form into cookie shapes.
Bake for 10 minutes.
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.
Store in an airtight container up to a week.

Nutrition facts

One cookie yields 115 calories, 10 grams of fat, 6 grams of carbs, and 2 grams of protein.