Good morning and welcome to the day after christmas. Since my last post I have been working hard in the kitchen trying to catch up and improve my craft of making tasty nutritious food. Christmas time has been a little bit of a relaxed attitude towards sweets but I can admit that the three of us have only indulged in the treats that we have made at home. Enter the gingerbread cookie.
I researched quite a few recipes and tweaked them to fit into our grain free lifestyle as well as what I had in the refrigerator. My wife was quite pleased as was our food critic of a two year old. If it does not fit her idea of what a cookie should look like, then she turns her nose up to it. The good news though, when she does that, it is more for my wife and I! On to the recipe!
Soft Gingerbread Cookie
2 tablespoons of black strap molasses
4 tablespoons of melted butter
1 tablespoon of vanilla extract
1 cup of almond flour
1/4 cup of coconut flour
1 tablespoon of dry ginger
1 tablespoon of cinnamon
1 tablespoon of pumpkin pie spice
1/4 teaspoon of salt
1/2 teaspoon of baking soda
For rolling cookies in ↓
1-2 tablespoons of coconut palm sugar for rolling cookie dough in before baking
First, mix together your wet ingredients. I used my trusted double boiler method for melting butter, I know I am a snob.
Second, mix your dry ingredients (except for the baking soda) into a separate mixing bowl. Whisk together the dry ingredients with a fork or balloon whisk to try to remove any lumps that may occur from the almond flour.
Third, begin to mix your wet and dry ingredients. At this point my mixture was very dry and I was a bit skeptical as it was not like my usual cookie recipe. However, it mixed together and I decided to put skepticism to the side and trust my cookie skills.
Fourth, throw the mixture in the fridge for about 30 minutes and preheat your oven to 350 degrees.
After 30ish minutes in the fridge, pull the mixture out and begin to roll the dough between your hands making little cookie balls. roll each ball in the coconut palm sugar then lightly flatten the cookies in your hands before adding them to the parchment paper laden cookie sheet. Depending on the size you roll them to this recipe will make between 8 and 12 cookies.
Finally, add them to the oven. Cooking times will vary! I have a gas oven that cooks slow for some reason. Be prepared for them to be ready in about 10 minutes but mine took closer to 13. After they have cooked, take them off of the cookie sheet to cool.
I hope this works out well for you as it turned out to be our favorite cookie made so far. I may be making another batch today as we enjoyed them with our morning coffee and our supply is now dangerously low. Enjoy!