Tuesday, November 12, 2013

Gluten-Free Almond Flour Ginger Cookies


Today I've been so thankful that my kids love staying home and puttering around just as much as I do. We've been getting caught up on laundry and all of those things that are inevitable, after coming home from vacation. We've also been doing a little baking and I'm so excited about this Ginger Cookie recipe. Seriously. So excited.

While we were on vacation, we pretty much ate junk the entire time. Oh yes, it was yummy junk, but it was junk none the less and it's time for me to get back on track. Before we left, I'd been doing really well with eating no sugar and no flour. For me, a high protein diet with lots of produce makes me feel the best. When I eat this way, I'm in a better mood, I'm not always hungry and I have way more energy. Also, it helps pregnancy weight come off, because I'm not one of those gals who just nurses and looses weight. Yeah, all those folks who say that all you need to do is breastfeed? Sorry, to dissappoint, but that's not always true.

So anyway---- on vacation, I totally slid off the bandwagon, but hey, it's a new day and these Ginger Cookies are totally high protein and pretty low carb. They're sweetened with a touch of honey and a tad of molasses, but the almond flour really cuts down the carbs and adds a great amount of protein and good fat. My kids love them and so do I. The only negative? Almond flour is a bit spendy and the recipe only makes 12. Other than that, they're perfect for a "healthy" cookie.
Almond Flour Ginger Cookies
Recipe adapted from The Detoxinista

Makes 12 Cookies

1 1/2 cups almond flour
3 tablespoons butter, melted
1/4 cup honey
1 tablespoon molasses
2 teaspoons ground ginger
1/4 teaspoon cinnamon
Dash of nutmeg
1/8 teaspoon salt
1/4 teaspoon baking soda

Stir all ingredients together in a medium sized bowl, until a thick batter is formed. Chill the batter for a least 30 minutes in the refrigerator.

Preheat oven to 350 degrees and roll the batter into small balls. Place cookies on a well greased cookie sheet or a cookie sheet lined with parchment paper.
Use a fork to flatten each cookie into your desired thickness.

Bake for 7-9 minutes or until firm around the edges and still soft in the middle. Cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.

Notice that Pioneer Woman cookbook on my counter? You guys, I love her. Next month, my sister and I are going to meet her at a book signing. I'm already giddy and a little nervous. Haha!
Hope you're having a great day.
Angela

1 comment:

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