Ginger Cookies – Gluten Free and Paleo

these cookies are little bites of ginger goodness. they’re a satisfying sweet treat, minus processed sugars that give you that awful rise and fall in blood sugar. and the bonus is that they’re filled with good protein.

for this recipe you’ll need 2 1/2 cups almond meal. so go ahead and grind up your almonds. or, pull your pre-purchased almond meal out of your pantry.

in a food processor, grind 1 1/4 cup dates with 1 cup of the almond meal. you just want the dates to be coarsely chopped with the 1 cup of almond meal.

next, you will throw in the rest of your almond meal along with some ginger, nutmeg, cloves, baking soda, an egg, some vanilla, coconut oil, a pinch of salt…and blend together. the next thing you’ll see is a ball of almond dough. done.

this recipe makes for a whopping 35-38 cookies (depending on the size of balls you make). i made balls a bit smaller than a golf ball, and then pressed flat onto the parchment paper covered cookie sheet. after baking at 350F for 10 minutes, move cookies to a cooling rack. and then sneak a cookie. or two.

trust me, if you eat one you’re going to have to implement a little dose of that ‘ole self-control to not eat more.

and here’s what they should look like complete. hey, nothing’s wrong with a cookie tower.

ginger almond cookies

 

Ginger Cookies
Author: 
Recipe type: dessert/snack
Cuisine: paleo
Prep time: 
Cook time: 
Total time: 
Serves: 35
 
Ingredients
  • 1¼ pitted dates
  • 2½ cup almond meal
  • 1 tsp baking soda
  • a pinch of sea salt
  • 2 Tbsp melted coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1⅛ ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
Instructions
  1. Preheat oven to 350F
  2. in food processor, pulse 1 cup almond meal with 1¼ cup pitted dates until finely chopped (you don't want to form a dough/paste at this point)
  3. add remaining almond meal and remaining ingredients to food processor and blend
  4. once dough forms a ball, you are complete
  5. NOTE: do not blend so far in processor that your almonds begin to breakdown and release oil making almond butter
  6. form 1-1.5 inch balls and place on ungreased cookie sheet
  7. press each ball down lightly, flattening to a rounded cookie shape
  8. bake for 10 minutes

 

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