(Another) Ginger Cookie Recipe

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!!