I hope everyone had a great Thanksgiving! It was just a normal work day over here but I’ll be celebrating on Sunday. Can’t wait!
You’ve probably noticed, but I’m a Thanksgiving failure. I had a huge list of things I wanted to post this year for Thanksgiving that I didn’t have a chance to do last year. And some new things. Only cranberry applesauce got done. And I had a pumpkin dulce de leche last minute dessert that I wanted to share. That is until I realized that each serving is probably 700 calories. Yeah. I’ll work on making that healthier for next year…
But I’ll be better about Christmas. Promise. And I’m starting now! I’ve been eating these delicious grain-free cookies for months and couldn’t wait to share them, but I wanted to wait until it was actually Christmas time. So here they are! Yay. :)
When I mentioned my constant fatigue in my pumpkin chai latte post, some of you mentioned Vitamin D (got it!), iron (got it!), a light therapy lamp (got one of those, too!) and the possibility that I could be intolerant to gluten. The doctor wouldn’t test me for it but I decided to go gluten-free for one month just to see if I’d notice a difference with anything. I’m guessing I won’t but I’m desperate so I’ll try anything. We’ll see! So you’ll get some more gluten- and grain-free recipes from me this month than usual. But they’ll be just as good if not better than the whole grain ones and they won’t contain any funky ingredients. Almond meal / flour and coconut flour are as far as I’ll go with that.
These cookies are so soft and chewy. Seriously. I’ve made them so many times not just because they’re so yummy, but because I keep eating them all before I can take pictures. And if you don’t have coconut flour, I suggest these whole grain ginger cookies which are of course soft and chewy! But honestly, I prefer this grain-free version.
Thanks to everyone who left a comment in the last post. You made Mr. Texanerin feel very welcome. He giggled every time a new comment came in. :D
Grain- and Gluten-free Soft and Chewy Ginger Cookies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 28 cookies
- 240 grams (~2¼ cups but please weigh!) almond flour or almond meal
- ½ cup (66 grams) coconut flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ cup (160 grams) honey
- 6 tablespoons (84 grams) coconut oil, melted
- ¼ cup + 1 tablespoon (110 grams) molasses
- 2 teaspoons vanilla
- 1 egg
- Preheat your oven to 350°F (176°C). Mix the dry ingredients (almond flour through nutmeg) in a medium bowl and set aside. In a large bowl, mix together the rest of the ingredients.
- Add the dry mix to the wet mix and stir, just until combined. It will be like batter at this point. Chill in the refrigerator at least 30 minutes or until it's firm like regular cookie dough.
- Form the dough into twenty-eight 1½" balls and place on a cookie sheet (I put mine on a Silpat) about 1½" apart. There's no need to flatten them.
- Bake for 14 minutes. They'll crackle a little (that's good!) and still be soft. Transfer the cookies to a wire rack to cool.