Immune Boosting, Gluten-Free, Paleo Friendly Gingerbread Cookies
It can be tough to find healthier, more nourishing recipes to replace your favourite treats. Gingerbread cookies should be soft, chewy and satisfying, but this can be challenging to do even with "traditional" recipes. This recipe will please the palate of even the toughest cookie critic.
As you can see below, the recipe includes a hearty amount of almond meal (a.k.a. almond flour) thus providing a good amount of healthy mono-saturated fats and decent amount of protein. The gluten free tapioca starch (a.k.a. tapioca flour) is the key ingredient that holds the cookies together similar to the way gluten containing grains such as wheat do. Molasses and maple syrup have substantially more nutrients than refined sugar. Some vitamins and minerals that are present in note-worthy amounts are: magnesium, calcium, potassium, iron and vitamin B6 (Ravensthorpe, M.2013). Coconut oil is now widely used as a superior option to refined vegetable oils such as canola or corn, so don't be shy with adding the 2 full tablespoons the recipe asks for! And then for the cinnamon and ginger powders - if you like these spices then go ahead and even add a bit more than recommended.
Even though these cookies are healthier than most store bought options they are still a treat and should be enjoyed in moderation. I strongly suggest making a double or triple batch since they go fast and I have yet to meet anyone who didn't think they were among the best gingerbread cookies they have ever tasted. Be sure to follow the directions closely. Enjoy!
Makes 12-15 small cookies
Ingredients:
1 1/2 cups almond meal (a.k.a. flour)
1/4 cup tapioca starch (a.k.a. flour)
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 teaspoon baking soda
2 Tablespoons melted coconut oil
1/4 cup real maple syrup
1 Tablespoon blackstrap molasses
3-6 teaspoons Purica Complete 360 powder*
Directions:
Preheat oven to 350F and line baking sheet with parchment paper. In a large mixing bowl combine: almond meal, starch, ginger, cinnamon, salt, and baking soda. Stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
Important - place the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick. Dip your cookie cutters into a bit of the starch, then press them into the dough to create each cookie. Pull away the excess dough to reveal each shape. Re-roll the dough to create more shapes.
Bake the cookies at 350F for about 10 minutes for cookies with a soft center, or 14 to 15 minutes for a crispier cookie. But don’t over-bake. Allow them to cool completely on the pan before icing.
*Purica Complete 360 is synergistic blend of 8 high potency medicinal mushrooms and ashwagandha. You can use as little as 3 teaspoons but for a stronger immuno-modulating effect you can use up to 6 teaspoons per batch.
References:
1) Ravensthorpe, M, November 6, 2013. The health benefits of blackstrap molasses. .
