A healthy version of chewy ginger cookies, gluten and dairy-free with no refined sugar that will get you coming back for more … and more!
I have had this recipe in my ‘to try’ pile for ages. And so I finally got it out and gave it a go, not really expecting anything to come from it. I gave half of one of these to Grant to try – and you know how picky he is when it comes to ginger cookies, and he just said ‘awesome, can I please have another one?’. So try it – it’s worth it!
And these ginger cookies are amazing if you turn them into a crust for pie – take my pumpkin pie as an example. The combination of ginger and lemon really gives any taste buds a treat!
Just be careful, because these cookies spread a lot while baking. So only use a teaspoon for each cookie … unless you want REALLY big cookies! Which may go well as ice cream sandwich cookies … just saying!
These originally came from Elana’s Pantry (see website here), but I adapted it slightly, based on what ingredients I had laying around the house. Feel free to check out her website though – I’ve just printed out a whole pile more of her recipes to put in my ‘to try’ list!
Ginger cookies
(Paleo, gluten-free, dairy-free, no refined sugar)
Ingredients
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 2 tbs ground ginger
- 1/2 cup coconut oil melted
- 1/4 cup molasses blackstrap preferred
- 1/2 cup honey
- 1 tbs lemon zest
Instructions
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In a large bowl combine the almond flour, baking soda and ginger.
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In a medium bowl, combine the oil, molasses, honey and lemon zest.
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Mix the wet ingredients into the dry.
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Scoop 1 tsp of dough at a time onto a parchment paper lined baking sheet. Be warned, these spread!
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Bake at 350F for 7-10 mins.
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Cool and serve (or eat as soon as possible and as many as possible!)
