Paleo Gingerdoodles

I feel like I can always use a laugh these days, and I figure maybe you can as well.  So, it’s story time, y’all!

Dad uses a lot of lotion.  I can’t blame him, because I also use a lot of lotion.  If I don’t have lotion on, my hands get so dry they can barely move.  Good times, I know.  His lotion tends to be smelly (it’s one of those it smells because I’m not using it things), but my lotion is mostly Vaseline so it tends to be sticky, slimy, ad everywhere.

Therefore I can’t complain about the not necessarily unpleasant smell wafting through the air.

Costco was out of his beloved Aveeno on a recent trip, so he picked up Dove.  I wiped the three bottles, and set them aside for him.

Like I mentioned, sometimes the smell gets to me, and sometimes that has to do with my sensitive nose.

But this smell.  Like whoa … this smell … I can’t even.  The whole house reeked of Dove.  I had to plug my nose.  It was seriously intense.

Mom suggested in jest perhaps he had accidentally purchased body wash.  He’s always in a hurry at Costco and made a not out of line assumption.  We laughed it off, and moved on with our day.

A couple days later one of the bottles caught my eye and I had a minute, so I figured I’d just check what the bottle said.

Sure enough.  Body wash.

We asked Dad if he noticed maybe it didn’t rub in that well or foamed when he applied it.  He said no, it actually seemed quite moisturizing.  Still, Costco restocked the Aveeno, and he’s using the Dove as intended now.

We’re not laughing at Dad; we’re laughing with Dad, right??? 😉

These paleo gingerdoodles are no laughing matter.  They are chewy yet tender and packed with a serious punch of ginger that almost comes off as spicy.  I don’t know about you, but that’s how I love my ginger.

These kind of scream Christmas cookies, but call it Christmas in July or whatever you want, so long as you make these cookies.  They pair really well with berries and cherries or ice cream … or maybe both!

Paleo Gingerdoodles

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★★★★★

5 from 1 review

• Author: Laura
• Total Time: 20 minutes
• Yield: about 20 cookies 1x

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Ingredients

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1 cup coconut oil, softened

2 tablespoons olive oil

¾ cup coconut sugar, plus ¼ cup for rolling

1 large egg

¼ cup pure maple syrup

2 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca flour, ¾ cup coconut flour)

2 ¼ teaspoons baking soda

½ teaspoon sea salt

1 tablespoon ground ginger, plus ½ teaspoon for rolling

1 tablespoon ground cinnamon, plus 1 teaspoon for rolling

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Instructions

In a large bowl, beat the coconut and olive oil with the coconut sugar until light and fluffy.  Beat in the egg, followed by the maple syrup.

Stir in the flour, baking soda, salt, ginger, and cinnamon until a thick dough forms.  Cover and refrigerate for at least 2 hours and up to overnight.

When ready to bake the cookies, preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment.

In a small bowl, stir together the sugar, cinnamon, and ginger for rolling.

Form the dough into golf ball sized balls and roll in the sugar mixture.  Place on the baking sheet and repeat until all the dough is used.

Bake about 10 minutes until golden brown, spread, and cracked.  Serve warm or cool completely on the trays.  Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag.  Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Betty Crocker via Parade

• Prep Time: 10 minutes
• Cook Time: 10 minutes