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Paleo Gingersnap Cookies

Our Paleo Gingersnap Cookies are the perfect treat for your next big baking day! Whether you’re looking to bring a dessert to your next group gathering or you’re just craving something sweet, these festive spiced cookies will wow your tastebuds.  

Makes: 13 cookies

Serving Size: 1 cookie

Prep Time: 20 minutes

Total Time: 30 minutes

Nutrition Facts: 145 calories / 16.5g carbs / 4.5g protein / 8g fat 

Paleo Gingersnap Cookies


  • 1 egg

  • 1 egg yolk 

  • 1/2 cup (125g) smooth natural almond butter (softened)

  • 1 tablespoon (14g) coconut oil (softened)

  • ¼ cup (84g) blackstrap molasses

  • ¼ cup (48g) coconut sugar

  • ⅔ cup (91g) coconut flour

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1 teaspoon ground ginger

  • Pinch of salt


  1. Preheat the oven to 350 degrees.

  2. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

  3. In a large mixing bowl mix the egg, egg yolk, softened almond butter and softened coconut oil together until smooth.

  4. Then add the coconut sugar and molasses. Continue to mix until smooth. 

  5. In a separate mixing bowl, combine the coconut flour, baking soda, salt, and spices. Add this mixture to the wet ingredients and mix until fully blended. It should be a sticky consistency. 

  6. Chill dough in the freezer for 5-10 minutes until it thickens.

  7. Use a spoon or cookie dough scoop to scoop the dough in heaping tablespoons on the parchment paper, then gently flatten. You should have 13 cookies.

  8. Bake for 8-10 minutes or until the tops crack. 


  1. Be careful not to overbake the cookies. Due to their thick texture, they can crack and turn out dry if baked for too long.

  2. Feel free to add more coconut sugar and cinnamon on top for added flavor. Macros will vary.

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