I love the holidays and growing up my family used to host a neighbourhood party where my mum would spend a solid month in the kitchen baking enough food to feed an army. I was her little sous chef always happy to measure, stir, mix and of course tastes these delectable treats. I think it was days spent in the kitchen with my mum where my love for cooking developed.
More recently having switched to paleo eating and also challenged by my food allergies, many of my childhood favorite treats are no longer ones I can eat. However with some simple substitutions and a little experimenting in the kitchen, I’ve been able to put together some paleo friendly holiday treat recipes and these cookies I have to admit are one of my favorites. They cook up crispy on the outside with a soft chewy center and with the addition of some organic crystalized ginger they are full of flavour and 100% friend approved. The hardest part will be stopping yourself from eating just one!!
Ingredients
- 3 cups of almond flour (I used Bob’s Red Mill)
- 1/2 tsp gluten & corn free baking powder (you can find this at Whole Foods)
- 1/2 tsp baking soda
- 1 egg
- 2 tbsp coconut oil
- 1/3 cup maple syrup
- 2 inch piece fresh ginger root, peeled and finely minced (I used my zester)
- 1/2 tsp vanilla extract
- 1/2 tsp allspice
- 1 tsp cinnamon
- ~ 2 tbsp organic crystalized ginger finely chopped (optional) – try to find some made with raw sugar
Directions:
- Preheat oven to 325 degrees
- In small bowl, mix dry ingredients together (almond flour, baking powder and baking soda)
- In large bowl, beat together egg, oil, maple syrup and vanilla until well combined
- Add ginger, cinnamon and allspice and beat until combined
- Stir dry ingredients into wet ingredients until combined
- Stir in crystalized ginger if using and mix well.
- Drop by rounded teaspoonfuls onto parchment line baking sheet and press each cookie to flatten. They will not spread during baking so you’ll need to form them into your desired cookie shape before baking
- Bake in preheated 325 oven for 12-15 minutes until edges begin to brown slightly
- Remove from oven and cool on a wire rack
