These delicious paleo almond butter cookies feature yummy ginger and fall spices. They are grain free and really easy to make! Great for a cookie exchange!

We just recently made cinnamon almond flour shortbread cookies, and then shortly after some three ingredient paleo cookies. I’m excited to share my next batch of gluten free delights: almond butter ginger cookies!

Now if you are following Whole 30, you still have the option to participate in a Christmas cookie exchange this year.

Challenge your paleo friends to bring something as delicious as these! They are easy to make and the hint of ginger is just perfect.

Have them with a cup of coffee (with paleo approved creamer, of course) on a cozy holiday night. Get the recipe below.

Yield – about 20 cookies

Ingredients

1 cup creamy almond butter
1/2 cup coconut sugar
1/2 cup coconut flour
2 eggs, at room temperature
2 tsp cinnamon
1/8 tsp of nutmeg
3 tsp freshly grated ginger
1/2 tsp baking soda
1/4 tsp salt
1 tsp of vanilla extract

You can tell these cookies are done when they crackle at the top a bit!

They will last in an airtight container for up to a week, and you can freeze them for up to six months.

Get the printable recipe for these treats below!

Almond Butter and Ginger Cookies

These paleo cookies with almond butter are packed with flavor and fall spices. They're very easy to make and gluten free.

5 from 2 votes

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Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cookies

Cost: $10

Equipment

Ingredients

1 cup almond butter creamy
1/2 cup coconut sugar
1/2 cup coconut flour
2 egg(s) at room temperature
2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 teaspoon fresh ginger freshly grated
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350ºF and line a baking sheet with parchment paper. Set aside.
Using a electric mixer, whisk the almond butter and sugar in a bowl until combined.
Whisk together the coconut flour, salt, cinnamon, baking soda, and nutmeg. Stir into the almond butter mix until just combined.
Beat in the eggs and vanilla extract. Finally, mix in the grated ginger. Stir until just combined.
Scoop out one tablespoon of dough and place onto the prepared cookie sheet. Gently press down to flatten slightly (you can use the back of a spoon).
Bake for 12 minutes or until done. Remove and let cool before serving.