These cookies are chocolatey, gingery, chewy and delicious, just in time for the Holidays. Best of all they are grain, dairy, refined sugar and egg free.
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Ingredients Makes 27 cookies
3/4 cup Almond flour
1/2 cup Tapioca starch
1/2 cup Cacao powder (unsweetened)
1/4 cup Arrowroot starch
2 tsp Unflavored gelatin powder
1/2 tsp Baking soda
1 tsp Cinnamon
1/4 tsp Salt
1 tbsp Fresh Ginger, finely grated
1/2 cup Coconut oil (this should be a leveled cup, do not overfill)
1 tbsp Almond butter
2/3 cup Coconut sugar
1/6 cup Molasses
1/6 cup Maple syrup
1/2 cup Semi sweet Chocolate chips (optional)
Step by Step
Sift all the dry ingredients together, Almond flour, Tapioca starch, Arrowroot starch, Cacao powder, Baking soda, Cinnamon, Salt and powdered Gelatin. This does not include the fresh ginger, that will be added to the wet ingredients. Mix well together.
Melt coconut oil, it should be just melted but not very hot. Add, Molasses and Maple syrup-I just fill up a 1/3 measuring cup halfway with one and then all the way to the top with the other, it does not have to be exact, if you prefer a more mild flavor you can also only put Maple syrup. Add the grated fresh Ginger, the Almond butter and the Coconut sugar, whisk together.
Add the wet ingredients to the dry and mix well till you form a dough.
At this point you would add the chocolate chips if you want.
This is also an optional step, this would make them not Paleo, you could roll them in cane sugar and it gives them a crunchy crust when they cook. Coconut sugar does not have the same effect.
Roll the cookie dough into a ball and lightly press down onto a silicone mat or a greased cookie sheet. (If you do chose to roll in sugar I do suggest the silicone mat). Bake at 350F for 10 minutes. Leave to cool slightly before removing and placing on a cookie rack to cool completely. Enjoy
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