Ok, these aren’t Paleo. They’re really not all that clean, either. But they’re better for you than the standard wheat/dairy version. Seriously, you need to be careful with these. Before you know it, you may have inhaled half a dozen of them.
These delicious cookies were inspired by THIS recipe. I used to make them regularly back before I realized that what I eat actually makes a difference in how I feel. I tried substitutes with honey or maple syrup in place of the sugar, and coconut oil in place of the margarine, but the cookies weren’t close enough to the original recipe to be worth it to me. There’s something about these cookies that just reminds me of Christmas. Last night I tried using coconut sugar for the first time. HERE’S an article on some of the differences between regular white sugar and coconut sugar. Yes, sugar is sugar. But for the occasional Christmas treat, or for dear ol’ Santa, sometimes I don’t mind bending the rules.
Recipe: Chewy Ginger Cookies
2 1/4 cups almond flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup palm shortening
1 cup coconut sugar
1 tablespoon water
1/4 cup molasses
- Preheat oven to 340 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl (I used a KitchenAid mixer), cream together the shortening and coconut sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Scoop out about 1 TBSP at a time and place on a parchment paper-covered cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
*Note: Again, these are a treat, not something to be consumed for breakfast, lunch and dinner (although you may be tempted to). Enjoy them in moderation just as you would any dessert!