What is Christmas without cookies?! Sweet, circular little treats are famous this time of year – we do exchanges with ‘em, we decorate ‘em, and we devour ‘em. Truth be told, I don’t bake much these days. Not because I don’t love to bake, it’s because my willpower is SERIOUSLY tested when I have a dozen or more delicious treats staring at me all day. Alas! A Christmas cookie that I can feel good about eating. Meet my favorite Christmas cookie of all time (or in this moment): soft and chewy paleo gingerbread cookies.
These cookies have a magic ingredient that makes them the softest, chewiest cookies in the world. That’s a pretty BOLD statement but Santa is watching so you know I wouldn’t lie! This secret ingredient is also packed with vitamin A and fiber. *Cue Joy To The World.
Is it elf glitter? Is it Frosty magic? NOPE. This secret ingredient is available at ANY grocery store (although I’m sure you can find edible, organic elf glitter and magic, all-natural Frosty extract at Whole Foods if you look hard enough). The secret ingredient is sweet potato! Holy moly – adding sweet potato as a base for these gingerbread cookies will change your entire outlook on hard, crumbly gingerbread men.
Sinking your teeth into one of these will send your mouth into a spiced molasses flavor party, with your tastebuds singing, “Fa La La La La, La La La La” and smooching under the mistletoe.
These soft and chewy paleo gingerbread cookies are just that, AND MORE! Yes they are paleo (duh), but they are also vegan and free of any refined sugar. Oh yeah, and I forgot to mention, they are only 100 calories each!! HUN CAL.
Remember when I posted the recipe for Lebanese Beef Zucchini Boats and used tahini? Do ya still have it? Good. Because tahini is the other component in these cookies that give them such a chewy texture. And tahini combined with molasses? OH MY WORD!!!!!!
Now can we just gossip about gingerbread for a second? Cinnamon, ginger, cloves oh my! Add some molasses to this holiday-spiced mixture and you have yourself a winning combination. Cue music again: “All is calm, all is spiced….”
Pop them in yo’ mouth when you need a cookie fix, dunk them in your coffee for breakfast, or eat them to refuel after a workout. Multipurpose. Or cut them into bite-sized pieces and arrange them on a plate as you bob your head down for a bite in-between wrapping presents, addressing your Christmas cards, clicking ‘buy now’, and planning your holiday menu. Multitasking.
If you’re feeling extra generous, leave a cookie or two for Santa. That fat man needs a few healthy cookie alternatives this time of year.
What’s your all-time favorite Christmas cookie? Have you tried making it into a healthier version?
- 1 medium sweet potato
- ⅓ cup coconut flour
- ¼ cup tahini paste
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 tablespoons molasses
- Preheat oven to 350 degrees.
- Wash and dry the sweet potato then spear a few times with a knife. Microwave on high for 5-6 minutes, or until soft.
- Scoop the inside out of the sweet potato and into a medium bowl.
- Add the coconut flour, tahini, baking soda, baking powder, cinnamon, ginger, cloves, salt, and molasses.
- Stir until well combined. You may need to use your hands to mix, as the dough will become very thick.
- Mold into 2½" diameter cookies that are about ¼" thick, and place on a baking sheet.
- Bake for 10-12 minutes.