Treat yourself guilt-free with these delicious and comforting soft and chewy gingersnaps! Perfect for a primal, grain-free lifestyle, with paleo option, too!
Even though my family doesn’t really celebrated Christmas, I still love the Christmas season. I grew up celebrating it, so there is a lot of sentimental stuff there, and….
I love the food that comes with the Christmas season!
Peppermint, gingerbread, eggnog… These are a few of my favorite things. (Also, the Sound of Music is was Christmas tradition growing up, but that’s beside this post.) They’re all super nostalgic and comforting to me!
All the ginger things.
One of my absolute favorite holiday treats is ginger everything. Gingerbread cookies, gingerbread cake, and of course, gingersnap cookies.
And I never feel guilty about adding ginger to all the things, either, because it’s packed full of nutritiousness! Ginger is such a strong anti-inflammatory that it rivals NSAIDs. It breaks down toxic buildup in your organs, helping to lower the risk of infections. Ginger is also wonderful for detoxing the lymphatic system. All these things are especially important during the chillier months of the year, when everyone and their mom seems to be sniffling and coughing!
Soft & chewy gingersnaps.
For these yummy little chewy gingersnaps, I like to use Frontier’s organic ground ginger, but you can use whatever you have on hand. I use an entire tablespoon because again, I love ginger! Haha. If you’re not that into ginger, you could cut the amount down by 1/2 teaspoon. If you love ginger more than I do (that’d be hard to prove…), you can use even more ginger in your gingersnap cookies!
I dare you.
Even though I don’t eat a lot of dairy, I do like to use butter in these cookies. I’ve tried them with coconut oil, and while they’re still tasty, they just crumble apart. If you want to make a 100% dairy-free, paleo version of these gingersnap cookies, I’d suggest using organic palm shortening in the place of the butter.
I absolutely love using honey in pretty much everything. It’s packed with nutrients, and it doesn’t bother me like refined sugars do. If you can’t use honey (or you just don’t want to), I would suggest using coconut palm sugar. It yields a fluffier cookie that doesn’t spread as much, but they still pass the husband-test, so I’m sure you’ll still love them. 😉
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Soft & Chewy Gingersnaps
Free from grain, gluten, eggs, and refined sugar, with dairy-free option.
- 1/4 cup butter, softened (use palm shortening for dairy-free)
- 1/4 cup olive oil or avocado oil
- 1/3 cup honey
- 3 tablespoons molasses
- 1 1/2 cups almond flour
- 2 tablespoons arrowroot powder
- 1 tablespoon ginger
- 1 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1 teaspoon baking soda
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon Himalayan salt
Preheat oven to 350 and line a baking sheet with parchment paper.
In a medium-sized bowl, stir wet ingredients until creamy.
Add dry ingredients on top, then stir to combine. Dough will seem dry at first, but just keep mixing for a minute and it will come together.
Scoop heaping tablespoonfuls of dough onto prepared cookie sheet. No need to press down or anything, just leave it in a little ball. The cookies will spread out quite a bit (unless you’re using coconut sugar instead of honey), so give them room! I usually only put 6 on a cookie sheet.
Bake at 350 for 12 minutes. Remove from the oven and let them rest for AT LEAST 5 minutes before eating. Please. Don’t skip this step. I know it’s hard to control yourself when cookies are hot out of the oven, but it’s worth it. Trust me.
Inspiration for this recipe came from these ginger snap cookies.
Here are some more delicious ginger recipe you’ll enjoy!