These scrumptious cookies have just the right amount of sugar and spice to make them the perfect festive holiday treat. Not only are these little gems safe for those who cannot stomach gluten, but the traditional holiday spice cinnamon has been shown to help to keep blood glucose levels in check. Make sure to keep a batch of these on had in case of unexpected holiday guests or as a reward with a cup of antioxidant rich green tea once all the gift wrapping is done.
Yields: 48 Cookies
1 cup (250 ml) natural raw almonds
¾ cup (250 ml) gluten free all-purpose flour
1 cup (250 ml) coconut flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) baking powder
1 tbsp (15 ml) ground ginger
1 ½ tsp (7 ml) ground Ceylon cinnamon
¼ tsp (1 ml) freshly grated nutmeg
½ tsp (2 ml) salt
¾ cup (175 ml) coconut oil
½ cup (125 ml) coconut sugar
1 large free range egg
¼ cup (60 ml) blackstrap molasses
¾ cup (175 ml) dairy free milk of your choice
1Preheat oven to 350 F (180 C). Line two baking trays with parchment paper and set aside.
2In a food processor pulse almonds until finely chopped. Transfer to a medium bowl and set aside.
3Into a medium bowl, sift together gluten free flour, coconut flour, baking soda, baking powder, ginger, Ceylon cinnamon, nutmeg and salt.
4In a stand mixer beat together coconut oil and coconut sugar in a large bowl until creamy. Add egg and molasses beating until well incorporated. Beat flour mixture into wet mixture just until combined.
5Place dairy free milk in a small bowl and set aside.
6Roll tablespoons of dough into balls before dunking in dairy free milk and rolling in reserved chopped almonds to coat. Transfer to prepared baking trays before baking trays one at a time until outside of cookies are firm, about 8 to 10 minutes.