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(Another) Ginger Cookie Recipe

November 19, 2010

This post is submitted to Fight Back Friday and Real Food Wednesday!!

I think I’m obsessed. Last week, I posted about almond ginger snaps (here) and ginger molasses cake (here). Last night I was craving a sweet treat again, and found myself flipping through my Everyday Grain-Free Gourmet cookbook by Bager and Lass. I stopped flipping at the ginger cookie recipe on page 186 and didn’t look any further. Why all the ginger, you ask?? Must be weather-related.

If you’re avoiding sugar and flour (and if you’re not, I suggest you do!), these cookies will satisfy your craving for a sweet, wintry treat, but without serious nasties. And if you’re on a grain-free or Specific Carbohydrate Diet, these will be right up your alley.

The base is almond flour again (but a finer grind than I used for the ginger snaps), the sweetener is honey, and the fat is butter. The dough is very easy to whip up, and you won’t be disappointed by the taste of the cookies. They are mildly sweet, and nicely spiced, but have no resemblance texture-wise to gingerbread. Overall, we loved them, and I think they qualify as breakfast material :)

Ingredients:

  • 2.5 c. almond flour
  • 2 tsp. cinnamon
  • 1.5 tsp. ginger
  • .5 tsp. cloves
  • .25 tsp salt (I used fine sea salt)
  • .5 c. butter
  • 1/3 c. honey (I used raw, because that’s all I had, but otherwise I would have used regular honey)
  • 1 large egg
  • 1 tsp. vanilla

How To:

Mix all of your dry ingredients in one bowl (almond flour, spices, and salt); mix all of your wet ingredients in another. I melted my butter in a saucepan on the stove, and then mixed the honey in because the raw honey was quite solid too. Then mix the wet and dry ingredients together well. Place small portions on a parchment-lined cookie sheet, and press the dough out into cookie-sized (intentionally subjective!) shapes. The recipe advises 1/4 inch thickness, and some of mine were thicker, so I can definitely vouch for the suggestion to keep them thin. Bake at 325F for about 15 minutes.

Enjoy!!

P.S. These go very well with a cold glass of raw milk! :)

P.P.S. A note on the cookbook I mention above: While the authors give a great history of the Specific Carbohydrate Diet, and I enjoy many of their recipes, their explanation of “good fats” and “bad fats” is wrong, and they even go so far as to say that margarine has some “benefits” (for those with heart disease)!! Too bad they didn’t read up more before recommending corn, safflower, soy, cottonseed and canola oils, and recommending that saturated fat be kept to a minimum. It’s only a matter of time before even mainstream media and nutritionists admit that the only appropriate fats for human consumption are the ones that don’t require industrial processing, and that all other fats are bad. Simple as that. This really isn’t rocket science!!

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4 Comments leave one →
  1. November 19, 2010 7:53 pm

    Sounds yummy! Too bad my cowshare is out of butter right now or I would be whipping up a batch of these right now. I have been dreaming a lot about ginger cookies lately, you are right, must be the season, ginger is so warming.

    • November 19, 2010 7:58 pm

      I know what you mean! Tonight I’m actually working on a pumpkin bread recipe, and even though I’ve already confessed to being ginger-obsessed, and I thought I’d moved on, I’m adding ginger :)

      I’m hoping my cow share eventually offers butter, but right now it’s milk-only, so I’ve considered making some myself. Luckily the organic butter I can get locally at some stores is pretty good – deep in colour and cultured (though not raw, unfortunately).

      Thanks for stopping by!

  2. December 3, 2010 9:34 am

    I love your site. There is so much confusion about nutrition out there. Your site seems down to earth and is very helpful.
    thanks!

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