Paleo Gingerbread Cookies: A Delicious Way to Support Perimenopause Health

The holidays are the perfect time to enjoy gingerbread cookies—and when made with wholesome ingredients, these treats can even benefit your health! This recipe uses blackstrap molasses and ginger, two powerhouse ingredients packed with nutrients that can help with common perimenopausal symptoms.

Why These Cookies Are Great for Perimenopause
Blackstrap Molasses Benefits:

• Rich in iron, calcium, magnesium, and B6

• Supports bone health and balances blood sugar

• May help reduce hot flashes

Ginger Benefits:

• Reduces inflammation and joint pain

• Helps with hot flashes and night sweats

• Promotes digestion and circulation

Paleo Gingerbread Cookies

Ingredients

• 2 1/4 cups almond flour

• 1/4 cup coconut flour

• 1/4 cup tapioca flour (or arrowroot starch)

• 1 tsp baking soda

• 1 tbsp ground ginger

• 1 tsp cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp salt

• 1/4 cup coconut oil, melted

• 1/3 cup coconut sugar

• 1/4 cup molasses

• 1 egg

• 1 tsp vanilla extract

Instructions

Step 1: Prep the Dough

1. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, tapioca flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.

2. Combine Wet Ingredients: In a separate large bowl, mix melted coconut oil, coconut sugar, molasses, egg, and vanilla extract until smooth.

3. Form the Dough: Slowly add the dry ingredients into the wet ingredients, mixing until a dough forms. The dough will be slightly sticky. Cover and chill in the refrigerator for at least 30 minutes (or up to 2 hours) to firm up.

Step 2: Shape and Bake

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Roll and Cut (Optional): For traditional gingerbread shapes, roll the dough between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters to create shapes and transfer them to the baking sheet.

   • For Round Cookies: Roll the dough into 1-inch balls and gently flatten them with your hand or the back of a glass.

3. Bake: Bake for 8-10 minutes, or until the edges are firm and slightly golden. The cookies will continue to firm up as they cool.

4. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional Paleo-Friendly Icing

• 1/4 cup coconut butter, softened

• 1 tbsp maple syrup or honey

• 1-2 tsp almond milk (to thin, if needed)

Instructions: Mix all ingredients until smooth. Use a piping bag or drizzle over cooled cookies for decoration.

Tips

• Storage: Store cookies in an airtight container for up to 5 days. They also freeze well for longer storage.

• Soft vs. Crispy: For crispier cookies, bake an additional 1-2 minutes. For softer cookies, slightly underbake and let them cool on the tray.

• Spice It Up: Feel free to adjust the spices to your taste—add extra ginger for more zing or a pinch of cardamom for a twist.

Enjoy these Paleo Gingerbread Cookies with a cup of almond milk or your favorite warm holiday drink!

Together, these ingredients work synergistically to balance blood sugar, reduce inflammation, and support overall well-being during perimenopause.