It’s almost Christmas!

If you, like us, are still scrambling to make treats for your holiday dessert tray, give these sweet and spicy cookies a try. No one will know they’re a healthier alternative to the white flour, white sugar-laden treats that abound this time of year. 

Made from high protein almond and cashew flour, these lightly sweetened soft ginger cookies will remind you of those classic crinkles you’ve been eating for years. And with only a few tablespoons of sugar in the entire batch, they won’t send your insulin levels soaring. Leave a tray out for Santa by the chimney, and he won’t be disappointed. 

These soft and chewy morsels also make great last minute gifts. Just dress them in a glamorous box and savor your budget-friendly decisions. I picked up the silver filigreed boxes and wrapping paper at Dollar Tree, believe it or not. They’re a one stop shop for gift wrap and holiday party supplies. As a newly minted medical student (!), it was especially important to find budget-friendly gifts this year. 

Much more will be said about medical school in another post. Let’s just say I was never so glad to have winter break! It’s been whirlwind since August, but the sleepless nights and countless cups of coffee will hopefully be worth it when I’m a physician who can help patients address their health conditions and live better lives. Feeling so blessed to have the opportunity to pursue my passions. It’s the best Christmas gift of all. 

Recipe Notes

I used a small amount of real sugar in combination with sugar-free sweeteners to decrease the amount of carbohydrates while preserving that familiar molasses cookie flavor. You can, however, adjust the recipe to leave out the sugar-free sweeteners if you prefer. Truvia, a blend of the natural sweeteners stevia and erythritol with a little added coconut sugar perfectly sweetens the cookies without leaving an aftertaste. In this recipe, I used the Target version of Truvia (look for the red and white container in the baking aisle) which is a bit cheaper than the brand name. You can also make your own Truvia-like sweetener at home following my recipe posted here.

Substitutions

To make these cookies paleo, leave out the Truvia and oat flour, and add in 2 Tablespoons arrowstarch + 1/3 cup coconut sugar. I adapted this recipe from an incredible paleo cookbook by the immensely talented Julie Hulet, so pick up My Paleo Patisserie if you’re looking for recipe inspiration. 

To make these cookies dairy-free, use non-hydrogenated organic palm shortening in place of the unsalted butter. 

Soft Ginger Molasses Cookies (Gluten-Free, Low Sugar, Low Carb)

2015-12-24 09:46:55

Serves 15

These nutrient-dense cookies are packed with almond flour, oat flour, and coconut flour! This flour blend creates a soft and chewy gluten-free cookie that even your non g-free friends will enjoy.

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Ingredients

1. 100 grams (1 cup) blanched almond flour
2. 130 gram (1 cup) cashew flour** (I used Trader Joe’s brand)
3. 12 grams (2 Tablespoons) coconut flour (I used Arrowhead Mills brand)
4. 20 grams (1/4 cup) oat flour
5. 1/4 teaspoon sea salt
6. 1/4 teaspoon baking soda
7. 2 teaspoons ginger
8. 1 teaspoon cinnamon
9. 1/2 teaspoon nutmeg
10. 1/4 teaspoon cloves
11. 3 Tablespoons Truvia*** OR stevia blend OR coconut sugar
12. 1 Tablespoon coconut sugar
13. 1/4 cup unsalted butter OR nonhydrogenated palm shortening
14. 1 large egg
15. 1 teaspoon vanilla
16. 1/2 teaspoon vinegar
17. 2 tablespoons molasses
18. 2 tablespoons cane sugar, for rolling (optional)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Add butter, coconut sugar and Truvia to a mixing bowl.
3. Beat with an electric mixer 1-2 minutes, or until light and fluffy.
4. Slowly add in dry ingredients, and beat in until a dough comes together.
5. Chill dough for 1/2 hour.
6. Remove dough from refrigerator, and shape into 1.5″ balls with your hands. Toss each dough ball around a small bowl filled with the 2 Tablespoons of granulated sugar.
7. Place dough balls 2″ apart on a parchment lined cookie sheet.
8. Flatten each dough ball with the bottom of a glass to 1/2″ thickness.
9. Bake 13-14 minutes, and let cookies cool for a few minutes on cookie sheet before transferring to a wire rack.
10. Store in baggies or tupperware. Cookies should keep for a week unrefrigerated. Freeze cookies if you’d like them to be extra chewy!

Notes

1. **You can replace the cashew flour with more blanched almond flour if you like. The cashew flour greatly enhances the taste, though. Get it at Trader Joe’s or online.
2. ***Grind up Truvia into a fine powder using a clean coffee grinder or Magic Bullet if you would like to ensure that the cookies don’t taste gritty.

Nutrition Facts

1. Per cookie (1/15 batch): 120 Calories; 8g Fat ; 4g Protein; 10g Carbohydrate; 2g Dietary Fiber

By Lauren Benning

Healthy Indulgences http://healthyindulgences.net/