Do you ever wake up with very specific cravings? The other morning, I immediately began thinking about chewy ginger spice cookies. I almost always choose classic chocolate chip when it comes to cookies, so it was quite out of the blue for me! Maybe I had seen some scrolling on Instagram the night before, but I knew I wanted to make them that very day!
As you guys know, I have a sweet tooth and I am an advocate for eating “real” sweets on occasion to satisfy those cravings. I’ll never turn down my mom’s homemade cookies or a slice of birthday cake. However, I really do enjoy experimenting in the kitchen with alternative ingredients and creating more nutritious versions of my favorite treats! I’ve recently been experimenting with almond flour. It bakes up quite well, and I love that it adds healthy fat, fiber and protein to baked goods!
These cookies offer up a double dose of almond, as I also used almond butter. Because of the high fat content in almond butter, there was no need for any added oil or butter to this recipe! I slightly under baked them so they are SUPER soft, and the turbinado sugar coating adds a delicious crunch to every bite. They are the perfect gluten free, paleo treat to bring to your holiday gathering! They stay super moist when you store them, and become even more flavorful a day or two later.
- 1 cup creamy almond butter
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp blackstrap molasses
- 1 cup almond flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp Primal Palate Apple Pie Spice
- 1 tsp ground ginger
- ½ tsp kosher salt
- 1/3 cup turbinado sugar
- In the bowl of a stand mixer, cream together almond butter, maple syrup and brown sugar.
- Add in egg, vanilla extract and molasses and beat until combined.
- In a separate bowl, combine almond flour, baking soda, spices, and salt. Slowly beat in dry ingredients until combined.
- While you preheat oven to 350 degrees F, place dough in fridge for 30 minutes or freezer for 10 minutes.
- Line a baking sheet with parchment paper and put turbinado sugar in a small, shallow bowl.
- Roll ~1-2 tbsp size balls of dough in turbinado sugar, and press down to flatten lightly on baking sheet.
- Bake for 9-10 minutes. Cookies will be very soft when you remove them from the oven, so let cool for a few minutes before moving.
- Sprinkle with extra ground ginger if desired. Can be stored in an airtight container for 4-5 days after baking.
I hope you guys try this festive, flavorful recipe! Tag @daisybeet on Instagram so I can see your creations 🙂