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    Holiday Ginger Spice Cookies {Gluten-Free, Dairy-Free, Egg-Free}

    ginger spice cookies; gluten free dairy free egg free

    I’ve finally figured out a delicious holiday ginger cookie that you can get addicted to, and it actually helps you stay healthy!

    I used a lot of traditional winter spices in this recipe, which will help your immune system fight pathogens during the cold and flu season.

    I also used an unprocessed sweetener for these cookies, which contains the essential trace minerals your body needs to metabolize the sugars and build your energy reserves.

    This recipe was a bit of an accident. I was trying out a raw ginger cookie dough recipe from Pinterest. It was not meant to be baked and thus, it was egg-free. Great for us with autoimmune disease! 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 a typical grocery store, except the palm shortening and buckwheat groats, which are available and affordable in the baking and bulk departments (respectively) at Whole Foods Market.

    It may look like a lot of ingredients, so I recommend doubling or tripling the batch and freezing the dough so you will always have it on hand, instead of having to start from scratch each time!

    Ginger Spice Cookies

    Makes 24 cookies
    Prep time: 15 mins Cook time: 10 mins per batch

    Ingredients:
    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

    Method:
    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. Enjoy!

     

    Do you have any healthy holiday cookie recipes? We could all use ideas! Share the link to your recipe below in the comments section!

     

    Keep taking back your health,
    Robin

    Trackbacks/Pingbacks

    1. Physical And Emotional Healing At Our Charlottesville Retreat | Take Back Your Health with Robin Shirley - November 18, 2016

      […] Stierhoff came to visit us on Day 3. She made this dark chocolate mousse, which we paired with my Ginger Spice Cookies (gluten-free, egg-free and […]

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