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Iced gingerbread Cookies (paleo version)

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  • Author: Lila Ruth
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x


  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 1/2 cup arrowroot starch
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/8 teaspoon baking soda
  • 3 tablespoons honey
  • 3 tablespoons Earth Balance (Soy-Free or Coconut Spread), melted
  • 1 tablespoon molasses
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond milk
  • 2/3 cup Spectrum Shortening (or Earth Balance Spread)
  • 1/4 cup honey
  • 1 tablespoon vanilla extract (clear vanilla for lighter frosting color)
  • 1/3 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
  • 2 1/2 tablespoons arrowroot starch
  • 1/8 teaspoon salt
  • Natural food coloring options in “Tips” section in post above.


  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, arrowroot starch, pumpkin pie spice and baking soda.
  3. Add honey, Earth Balance, molasses, vanilla extract + almond milk and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
  6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
  7. Blend frosting ingredients together with hand mixer while your waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will firm up a touch. Blend again, frost and decorate as desired. Store leftovers in an airtight container. Enjoy!
  • Prep Time: 30 min
  • Cook Time: 15 min