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Ginger Cookies in a Snap!

Updated: Dec 10, 2020

This recipe has no grains and very little sugar, but with a big snap of flavor!


At this time of year, I like to experiment with baking healthy alternatives to all the cookies, pies and candies that are everywhere for the holidays. I've found that substitutions satisfy in big ways.


This recipe is no exception. Try it out and let me know what you think.


Makes 12 cookies at 86 calories each.

INGREDIENTS:

  • 1 cup of almond flour - blanched

  • ¼ cup chickpea flour

  • 5 Tbs of erythritol* (this is a natural low glycemic sugar alcohol - all natural, NOT artificial)

  • 1 tsp baking powder

  • 1 tsp of ground cinnamon

  • 1 ½ tsps of ground ginger

  • sprinkle of ground cloves

  • sprinkle of nutmeg

  • sprinkle of Himalayan salt

  • 1 egg

  • 1 Tb of coconut oil, melted

  • 2 Tbs of Coconut Syrup

  • 2 Tbs of water

INSTRUCTIONS:

  • Preheat oven to 350º. Prepare cookie sheet with parchment paper, a baking stone or lightly greased cookie sheet.

  • Mix together all dry ingredients in a bowl.

  • Add egg, coconut oil, syrup and water and stir until completely mixed and you have a wet dough.

  • Roll about 1 tablespoon size balls and gently press down to form a round cookie.

  • Bake for about 15 minutes or until lightly golden and firm.

  • Take out of the oven and let cool before eating.

ENJOY!

*note: these are not extremely sweet. If you prefer a sweet ginger cookie, you can either increase the amount of erythritol or use coconut sugar or monk fruit sugar in place of and decrease the amount to 3 Tbs.








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