Still having a tough time wrapping my mind around the fact that Christmas is only THREE short days away! We’ve been “ready” with purchased gifts, etc. for weeks, but it somehow always creeps up quicker than I would like. Don’t get me wrong.. I LOVE actual Christmas day festivities and time with family, but I wish there was a way to bottle up the “feel” of the Christmas season just a little bit longer.
One thing that will always give me the Christmasy feels, no matter the time of year.. are these spicy little morsels. Spiked with a healthy dose of ginger, cinnamon, & nutmeg, these babies ooze Christmas spirit.
Now, I’ll be honest..
To my knowledge, I’ve never had a traditional Gingersnap Cookie for comparison, but I’d still place money on my grain free + sugar free version any day.
Recipe adapted from Danielle Walkers cookbook, “Celebrations”
- 1/4 cup light colored raw honey
- 2 tbsp coconut sugar
- 2 tbsp grass-fed butter or ghee
- 1/4 tsp pure vanilla extract
- 1 cup blanched almond flour
- 1/4 cup arrowroot
- 1 tbsp coconut flour
- 2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
Preheat oven to 350 degrees.
Heat the honey in a saucepan over medium-high heat. Once it starts to bubble, turn down the heat to low and simmer for 5 minutes, or until the honey turns a dark ember color. Whisk in the coconut sugar and continue to simmer for 2 minutes longer. Remove from the heat and whisk in the butter and vanilla extract.
Combine the almond flour, arrowroot powder, coconut flour, ginger, cinnamon, nutmeg, and baking soda in a food processor. Process for 1 minute. Pour in the melted ingredients and process again for 30 seconds, or until a dough forms.
Roll into small ping pong ball sized chunks of dough, until all remaining dough has been used up. Should make ~12-15 cookies. Arrange 8-10 of your dough balls at a time on baking sheets, leaving room for them to spread out as they cook. Bake for 8-10 minutes, until lightly browned and crisp around the edges. Cool completely on wire racks before eating. Repeat process with remaining dough.
Best when served with a cold glass of almond milk on the side.