Ginger Cookies

Grain Free. Paleo. Vegan. Low Carb. My Favorite Cookie - Seriously.

These cookies are grain free, vegan, and refined sugar free - but you would never know that because they are packed full of AMAZING FLAVOR and CHEWY DELICIOUSNESS! Each bite melts in your mouth.

And the best news is that if you are like me and need to carefully watch your sugar intake, these are the perfect holiday cookie to satisfy your sweet craving without 'breaking the sugar bank'. With only 6.5 grams of carbohydrates and 3.8 grams of sugar total, it's pretty easy to justify eating two of them:) I love my ginger cookies soft and chewy, but if you prefer more of a ginger snap version, just cook them an additional 2-3 minutes. 

Ginger Cookies (PRINT RECIPE)
Ingredients:
1 1/2 cups blanched almond flour or almond meal*
2 tablespoons coconut oil, melted
1/4 cup 100% pure maple syrup
1 tablespoon blackstrap molasses
2 teaspoons ground ginger
1/8 teaspoon fine sea salt
1/4 teaspoon baking soda
1 tablespoon organic cane juice sugar or coconut palm sugar for sprinkling (optional)

Directions:

1. Combine oil, maple syrup and blackstrap molasses in a medium bowl and mix to combine well. Then add the dry ingredients and mix until a thick batter is formed. 
2. Chill the batter for 20-30 minutes in the fridge.
3. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
4. Scoop rounded tablespoons of batter onto the baking sheet to make about 16 dough mounds.
5. Use a wet fork to flatten each dough mound, into your desired cookie thickness – I recommend a ¼ to ½ inch thickness.
6. If you’d like a sugar topping, try sprinkling a bit of organic cane juice sugar or coconut palm sugar lightly on top of each cookie before placing in the oven.
7. Cook for 8-10 minutes, until the edges are barely firm and the rest of the cookie is very soft. (NOTE: This cooking time will result in a softer, chewier cookie. If you want more of a ginger snap, crunchy cookie, cook for 11-13 minutes.)
8. Allow to cool on baking sheet for 10 minutes before transferring to a wire rack to finish cooling.

*Either works fine here. Or you can even mix almond meal and almond flour together, which is what I often do depending on what I have on hand.

Hope this recipe helps bring in the scents, flavors, and tastes of the holiday season into your home! Enjoy!
~Billie