Gingerbread Cookies

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3/4 tsp ground ginger
3/4 tsp ground cloves
1 large egg
4 Tbsp oil (melted coconut oil preferred)
3 Tbsp pure molasses
dried cranberries
raisins or cherries
softened raw coconut butter



1. Preheat oven to 275°F and line two baking sheets with parchment paper or a silicone mat

2. In a large bowl, whisk together muffin mix, ginger and cloves

3. Mix in egg, oil and molasses and stir until dough forms

4. Shape dough with hands into a ball, turn out onto parchment paper and roll out to about 1/4 inch thick. Use cookie cutters to cut into shapes and gently loosen and lift with a spatula onto the baking sheets

5. Bake 30 minutes or until golden brown and firm. Remove and cool

6. Decorate with softened coconut butter for a low-carb, Paleo-friendly treat


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