This recipe was kind of an accident. I was trying out a raw ginger cookie dough recipe – not meant to be baked. Thus, it was egg-free. Great! But then I started thinking, could I make this into a cookie dough meant to be baked? I swapped sweeteners, adjusted amounts, added a few things, took away a few things, and viola! Here they are! And they are quite addictive…
All of these ingredients are available at Trader Joe’s except the palm shortening and buckwheat groats, which are available and affordable in the baking and bulk departments (respectively) at Whole Foods Market.
Ginger Spice Cookies
Makes 24 cookies
Prep time: 15 mins Cook time: 10 mins per batch
1/2 c. buckwheat groats
1/2 c. almond meal/flour
1 1/2 c. gluten-free rolled oats
2 Tbs. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. sea salt
1/2 tsp. vanilla extract
3/4 c. palm shortening – coconut oil can be used in a pinch
3/4 c. maple syrup or honey, or a combination of both
1. Combine all ingredients except the last 3 ingredients into a food processor and process until finely ground (about 1-2 minutes). Add remaining ingredients to the processor and pulse until well-combined.
2. Transfer dough into an airtight container and refrigerate dough for 2-3 hours, until chilled through.
3. Preheat oven to 350 degrees F. Form dough into 1-inch balls and place on cookie sheet, about 2 inches apart. Bake for 10 minutes. Let cool on sheet. Store in an airtight container.
Do you have any healthy holiday cookie recipes? We could all use ideas – share the link below in the comments section!
Keep taking back your health,