Gluten Free Grain Free Gingersnaps Recipe
I’ve been a little concerned about Santa Claus. After all, the man works hard! What with that hectic schedule of making lists, checking them twice, organizing thousands of elves, producing millions of toys, feeding reindeer, and taking long midnight rides, he is one busy man. And let’s face it; his diet leaves a lot to be desired. Cookies, milk, hot chocolate – it’s a wonder he is able to keep up with all his activities.
I say we help Santa out a little. When you leave out cookies for him on Christmas Eve, how about leaving him some cookies that are low in carbs as well as being gluten free? I mean, let the man have his cookies, he deserves them. But he also deserves to have someone looking out for his health, don’t you think?
This Gluten Free Grain Free Gingersnaps recipe is just the ticket – leave out a plate this Christmas Eve and you may find a few extras in your stocking.
Recipe notes: I used Wholesome Sweeteners organic honey, molasses, and turbinado raw cane sugar and Honeyville Almond Flour in these cookies. If you can eat dairy you can use organic melted butter instead of oil, it gives the cookies a little extra richness. I always recommend using freshly grated nutmeg – it is worth the extra 5 seconds of effort!
- 2 cups blanched almond flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- 4 tablespoons grapeseed oil or melted butter
- ¼ cup organic honey
- 2 tablespoons organic molasses
- ¼ cup candied ginger finely chopped
- 1 tablespoon turbinado sugar
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicon baking mats.
Whisk together the almond flour, salt, baking soda, cinnamon, ginger, and nutmeg. Add the oil, honey, and molasses and combine well. Stir in the candied ginger.
Roll tablespoons of dough into balls and place on the prepared baking sheets spacing about 2 inches apart. Flatten the cookies and sprinkle with some turbinado sugar.
Bake for 12 – 15 minutes or until the cookies are firm and starting to brown around the edges. Let cool for 10 minutes.
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