This year I’ll be celebrating Christmas with ginger cookies and I hope you do too!
Take a look at these, don’t they look delicious?
I wish the lens on my camera could capture the amazing smell too!
These cookies are soft, thick, chewy, and full of fall flavors. They are baked to perfection and when served warm, they melt in your mouth. They have just the right amount of spices and the ginger flavor is not overpowering. Also, no molasses is needed to sweeten these ginger cookies, I used a blend of raw honey and coconut palm sugar instead.
While being free of wheat and grain flours, refined sugars and vegetable oils, these Paleo ginger cookies taste just like the traditional cookies you are familiar with, and are the perfect healthy alternative for your celebrations this holiday season.
When you make these, I want you to snap a photo of it and let me know what you think. Please share your comments and photo below. I love hearing from you and seeing your creations. Happy holidays!
- 2⅔ cup blanched almond flour
- ½ cup organic coconut palm sugar
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon each ground cinnamon, nutmeg
- ¼ teaspoon salt
- 1 egg
- 6 tablespoons pastured butter, soften
- 3 tablespoons raw honey
- 2 tablespoons water
- Preheat oven to 350°F, and line a cookie sheet with parchment paper.
- In a large bowl, mix together the blanched almond flour, coconut palm sugar, ground ginger, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the butter, honey and water using a handheld or stand electrical mixer, then beat in the egg until everything is combined.
- Using a rubber spatula, mix dry and wet ingredients together. Do not over mix.
- Cover and freeze dough for 1 hour or until easy to handle.
- Roll chilled dough into balls (about 1½ tablespoons per ball), and place 2-inches apart on the prepared baking sheet. Flatten each cookie with the palm of your hand.
- Bake for about 10 minutes or until the bottom and edges start to turn brown.
- Set baking sheet on a wire rack to cool.
Recipe yields about 22 cookies.