This holiday I’ve decided to remake my traditional cookie recipes into healthier gluten-free/lower sugar versions. Yesterday’s modified Gingersnap cookie recipe – a relatively easy one since you can do all the mixing by hand using one bowl – came out remarkably well. In fact, this might be my new favorite Christmas cookie. The cookies tasted great just cooled (nutty and spicy with enough of a snap while still having soft chewy centers) and were equally good this afternoon thawed from the freezer.
On a snowy day like today, what could be better than capping off lunch with some (healthy) Gingersnap cookies?
But don’t take my word. Here’s the recipe so that you can try these cookies out yourself!
1/4 cup coconut oil, melted
1/2 cup coconut sugar, plus additional sugar for rolling
1/4 cup non-fat dried milk
3 Tbsp molasses
1 1/2 cups almond flour
6 Tbsp coconut flour
1 1/2 tsp ground ginger
scant 1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
- Preheat oven to 350 degrees and line 2 cookie sheets with Silpat mats or parchment paper.
- In a large bowl, combine coconut oil, coconut sugar, dried milk, molasses and egg.
- Add in the almond flour, coconut flour, ginger, salt, baking soda, cinnamon and cloves. Stir until completely mixed. Scoop dough into balls and roll in additional coconut sugar.
- Place 1-2 inches apart on the cookie sheet and bake for 10-12 minutes.
- Remove cookies from the oven and gentle press down so they are slightly flattened.
- Return to oven for 3 more minutes.
- Let cool on the cookie sheet for a few minutes before transferring cookies to a cooling rack.
Note: Once cooled, these cookies can be stored in an air-tight container in the freezer. When you want one, let it thaw at room temperature for 15 minutes or so.
(P.S. Drooling for more? Then you might like my recipe for homemade almond flour chocolate ginger cookies!)