Gingerbread cookies are an all-time favorite holiday treat. But sometimes a good batch can contain quite a bit of added sugar. If you keep up with this blog, you probably know that I try to avoid added sugar at all costs.
That said, this particular recipe may not be what your used to. But if you give it a try, you might actually enjoy it. If nothing else, Santa may just put you on the nice list for giving him something healthy on his busy night.
- 1/2 cup coconut sugar
- 1/4 cup coconut milk
- 1/4 cup coconut flour
- 3.5 cups of almond flour
- 1 teaspoon baking powder
- 1/4 cup of grass fed butter (melted & unsalted)
- 2 organic eggs
- 12 medjool dates (pit removed)
- 1/3 cup organic blackstrap molasses
- 1 1/2 tablespoon ceylon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/2 teaspoon sea salt
First off, mix all of the powdered ingredients in a bowl (almond flour, coconut flour, baking powder, cinnamon, nutmeg, cloves, ginger and sea salt).
Next, blend the melted butter, eggs, dates, molasses, and coconut milk until well mixed. Then combine the wet & dry ingredients into dough. You can add more coconut flour or coconut milk to get a dough like consistency.
When finished, refrigerate overnight for best results. But if you’re in a hurry, you can resume the process after a couple hours.
When ready to bake, preheat the oven to 350 degrees. Then roll out the dough in order to use the cookie cutter of your choice. When the dough is cut into shapes, sprinkle on some light coconut sugar. Place in the oven for 20 minutes, then let cool.
When the cookies are done baking, place them in tins to give as gifts. You can also enjoy them yourself, or with friends and family.
A few healthy gingerbread cookies always go well with a hot cup of coffee.
Thanks for your support throughout 2016. Have a safe and happy holiday season.