This may be one of the best-tasting ginger snap cookies you’ve ever made – paleo or not – but I’ve got to warn you…this ginger snap doesn’t go “snap!”
Let me explain how this one came about…
Several weeks ago I asked my Paleo Newbie Facebook page followers to suggest a few favorite holiday treats that I could try and turn into healthier, more paleo-friendly versions.
Turns out ginger snap cookies were one of the most requested treats.
Nice! Love ’em, love ’em! There’s nothing like the aroma of ginger snaps baking in the oven to let you know the holidays are officially here.
But I wasn’t sure if I could turn this classic sweet and spicy holiday cookie into a healthier, gluten-free recipe
I’ve gotta say, I’ve shied away from making cookies since becoming paleo. Here’s why… Many months ago I tried a couple of “healthy” cookie recipes I found online. Maybe my expectations were just too high, but honestly, the healthy paleo and gluten-free recipes didn’t taste anything remotely like the original flour and sugar versions! Ugh…
So, I decided I could live without paleo-friendly cookies, and that was that…
…until my FB friends challenged me to make ginger snaps!
My first attempt turned out so-so. Ok, but not ready for the cookie jar yet. I was definitely missing the molasses that gives ginger snaps their signature flavor.
So I started investigating blackstrap molasses. I was thrilled to learn not only is molasses paleo, it has some great nutritional value as well! (You can read more about molasses in this post on The Paleo List)
But we all know any sweetener, even when it’s natural, needs to be consumed in moderation. I only used 2 tablespoons in this ginger snap recipe but it made all the difference in the world – the cookies turned out with just the right flavor, color, and moisture content. Awesome!
This recipe will give you firmly-structured cookies with a slightly chewy center.
I added a little crystallized ginger and coconut sugar as a sprinkle, because that’s how I roll. Feel free to leave this optional topping off the cookies before you bake them.
A special thank-you to my Facebook friends for suggesting I should try and give ginger snaps a paleo makeover.
So now it’s your turn to give this easy paleo ginger snaps recipe a try!
These won’t go “snap” – but I personally prefer the sweet and sassy holiday flavors of these that melt in your mouth, over the hard-baked wheat ones that could cost you a tooth with every bite.
Enjoy! :)
Ingredients
- 1 1/4 cups of almond flour
- 1/2 cup almond butter
- 1/4 cup pure maple syrup
- 2 Tbsp blackstrap molasses
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 2 rounded tsp ground ginger
- 1/2 tsp allspice
- 1 Tbsp crystalized ginger, minced
- 2 Tbsp coconut sugar
Instructions
- In a mixing bowl, combine all dry cookie dough ingredients
- Next add wet ingredients to dry, and stir well to combine
- Important: Refrigerate dough for 30 minutes before baking
- Preheat oven to 350º F
- Line a cookie sheet with parchment paper
- Roll cookie dough into 2-inch balls, flatten with your hand, and place on cookie sheet*
- *If using optional topping, first roll the cookie dough ball over a mixture of crystallized ginger and coconut sugar, then flatten in your hand and place on cookie sheet
- Bake 9 to 11 minutes - oven temperatures and times may vary; avoid over-baking!
- Cookies will puff up while baking, then flatten to normal when removed from oven
- Allow cookies to cool before serving
- Makes about one dozen cookies