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 they melt in your mouth. They have just the right amount of spices, and the ginger flavor is not overpowering. No molasses is needed to sweeten these ginger cookies, and instead I’m using a blend of raw honey and coconut palm sugar.
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 to see a photo your cookies and know what you think, so please post in the comments below. I love hearing from you and seeing your creations. Happy Holidays!
- In a large bowl, mix together the almond flour, coconut sugar, ginger, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, beat the butter, honey and water using a handheld mixer or a whisk, 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 40 minutes to 1 hour or until it's easy to handle.
- Preheat oven to 350°F, and line a cookie sheet with parchment paper.
- Roll the chilled dough into balls (about 1½ tablespoons per ball), and place them 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.