Did you know Ginger helps with cold and flu prevention, it reduces pain and inflammation, and it helps with menstrual cramps? It’s known to help with migraine relief and also with motion sickness. Basically, Ginger is more than just a fun seasonal ingredient—Ginger is GOOD for you. Please prepare yourself to see lots of Ginger recipes being posted in the near future.
The cookie recipe below calls for either ground ginger, or fresh grated ginger. Fresh is always best, but don’t beat yourself up, if you’d rather just dump some into a bowl.
These Ginger Cookies are high protein and pretty low-carb. They’re sweetened with a touch of honey and a tad of molasses, but the almond flour really cuts down the carbs and adds a great amount of protein and good fat.
My kids love them and so do I. The only negative? Almond flour is a bit spendy and the recipe only makes 12. Other than that, they’re perfect for a “healthy” cookie.
To make the cookies, simple put all the ingredients listed below into a bowl, stirring well. Then chill the dough for at least 30 minutes before baking. Simple, and perfect for a little treat, without all the carbs and sugar.
- 1 1/2 cups almond flour
- 3 tablespoons coconut oil, melted
- 1/4 cup honey
- 3 tablespoons molasses
- 2 teaspoons ground ginger or fresh ginger
- 1/4 teaspoon cinnamon
- Dash of nutmeg
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Stir all ingredients together in a medium sized bowl, until a thick batter is formed.
- Chill the batter for a least 30 minutes in the refrigerator.
- Preheat oven to 350 degrees and roll the batter into small balls.
- Place cookies on a well greased cookie sheet or a cookie sheet lined with parchment paper.
- Use a fork to flatten each cookie into your desired thickness.
- Bake for 7-9 minutes or until firm around the edges and still soft in the middle.
- Cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.