Gingerbread with The Wheatless Kitchen

December 17, 2015

It's important to have a community of people in your wellness circle to keep you supported, motivated and having fun. After-all, the people you surround yourself with are the ones you are most like. They are the ones that prop you up when you're weak and the ones that celebrate you when you are strong.  


Community is what we thrive or survive by. This is one one the reason's the M&K community is so strong, because we are #yourtribe that allows you to grow, evolve and become your best self at a pace that works with your life. 


I'm no different than any M&K member. I seek out my own community of those that inspire and support my wellness journey and fitness lifestyle.....and I always share them with you! 


Please 'meet' The Wheatless Kitchen! Please meet new M&K friend and food blogger Candace Bell. Candace has her own #wellnesswarrior story that led her to the creation of The Wheatless Kitchen. She lives a paleo lifestyle right her in Texas, love pilates and keeps things fresh, tasty and fun #inthekitchen. 


I asked Candace if she would share a holiday treat with me this month. She totally rose to the task with these chewy, gooey gingerbread cookies! If you're looking for another #betterisbetter choice in sweet treats for the Holidays, look no further. The recipe is simple and filled with holiday dazzle. 


Here's a little from Candace about these cookies in her own words: 


'Third time’s a charm! I finally got these cookies right! My first attempt was laughable because I

made them way too big and they turned out to be the size of my face, you may have seen here. 

Then, like the responsible baker that I am, I burnt the second batch. Don’t forget about your 

cookies in the oven, folks. And now, we finally get a good batch of soft and chewy gingerbread 

cookies. Hallelujah.


Soft and chewy cookies are my favorite, and then you top it off with the warm spices and sweet 

molasses for that cozy gingerbread flavor. Now that is Christmas, my friends. I think Santa 

would really like these, you should totally make some for him.


I thought about using some sort of GF flour mix, but then nixed that idea to keep them paleo by 

just using almond flour. I think they turned out perfectly, and they look so pretty with their little 

crackly tops. I’ve eaten entirely too many gingerbread cookies lately, and I’m not even sorry 

about it. I hope you love them as much as I do!'


[Paleo] Chewy Gingerbread Cookies

Yield: Makes about 20 cookies



    1 3/4 cups almond flour

    1/2 cup coconut sugar

    1/4 cup creamy almond butter

    1 large egg

    3 tbsp molasses

    1/4 cup melted coconut oil

    1/2 tsp ginger

    1/2 tsp cinnamon

    1/2 tsp ground cloves

    1/4 tsp salt

    1/2 tsp baking soda



    - Preheat the oven to 350 degrees.

    - In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt 

and baking soda.

    - In a smaller bowl, whisk together the almond butter, egg, molasses and coconut oil until 

evenly combined.

    - Add the wet ingredients to the dry ingredients and use a wooden spoon to stir together until 

completely combined. The dough will be thick and sticky.

    - Cover the bowl with plastic wrap and place in the fridge for at least 1 hour to chill.

    - Once chilled, remove and use a tbsp measurer to scoop a little bit less than a tbsp of the 

dough. Roll between the palms of your hands to make a ball. Repeat with the rest of the dough.

    - Place 2 inches apart on a parchment lined baking sheet and bake for 8-10 minutes.

    - Let the cookies cool for at least 5-10 minutes before removing from the pan.


For more gluten free inspiration #inthekitchen with Candace read her full blog HERE


#onthemat #paleo #wellness #fromtheinsideout #balance #lessisthenewmore #sweettreats 


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