My personal ALL-TIME FAVORITE COOKIE EVER!

Imagine my delight when I figured out a clean gluten, egg and dairy-free recipe that tastes just like my Da (grandfather) used to make!

• 1 cup Almond Flour
• 3 tbsps Black Strap Molasses
• 3 tbsps Coconut Oil
• 2 tsps Cinnamon
• 2 tsps Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Ground Cloves
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 1/2 tsps Vanilla Extract
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper

Directions:

1. Preheat oven to 350 deg and line a baking sheet with parchment paper. Combine almond flour, spices, baking soda and baking powder into a bowl.  In another bowl, mix melted coconut oil, molasses and vanilla until well combined.
2. Add wet ingredients to dry ingredients and mix well. Roll into balls, each with about a tbsp of batter. Add a little more almond flour if mixture is too moist, or a little water if mixture is too dry. Flatten lightly with fork.
3. Bake for 9-10 minutes, let cool without touching for 10-15 minutes (if you can wait that long to dig in!)

 

Christmas isn’t complete without the gingerbread cookie!

 

Want to use a different kind of flour, perhaps a nut-free one?

Baking with different flours can be very frustrating we realize, because they can completely change how a recipe turns out!  Who has time to experiment in small batches with different types of flours to see which ones work and which ones don’t?!?

Luckily, I do (sometimes)!  I’ve done just that with this recipe, because hey Ginger Cookies!!!  Everyone must enjoy these!

The results were pretty incredible!

Exact same recipe, all the same ingredients in the same amounts, baked at the same temperature for the same amount of time – all that changed was the type of flour used.  Specifically four different types, and what did we get?  Four totally different cookies!

We’re sharing the verdict with you to save you precious time and patience in the kitchen.  Here you go:

I know, type is a little small – here’s the news:

COCONUT FLOUR: very dry, crumbly batter even after a little extra water added; couldn’t roll the dough out

BUCKWHEAT FLOUR: batter quite dry, couldn’t roll it out; added a little extra water, finished cookie not as crumbly, but still pretty dry

QUINOA FLOUR: able to roll batter; finished cookie holds shape, a bit on the dry side, probably be good if a bit more oil was added to batter

ALMOND FLOUR: perfection; moist but rollable batter; finished cookie soft with a little crunch to the outside