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Almond Gingerbread Cookies

December 24, 2018
Almond Gingerbread Cookies

“Mamma, see what is in my hand! My teacher has sent an invitation letter to all the parents to come and share their family tradition with the whole class, if they wish to”, I could sense the excitement stark in her voice. “Teacher also said that you can bring pictures, props and treats to enhance your presentation. I want you to make some diet gingerbread cookie and bring that to school for all my friends, I have told them that my mom makes the world’s best diet food”, she said beaming with pride.  “Also I want you to talk about Christmas.  But that is not our tradition, I interrupted. "They want to know about your tradition, don’t they? What you think we shall be talking about”, I asked, leaving her to make a decision.

“I think we should talk about Holi, as I love to play with colors and it is our tradition too,”  her eyes glistening with delight.

But this momentarily delight soon vanished in the predicament of innocent anxiety. “But what about the gingerbread cookie, I really want you to make some diet gingerbread cookie.”  We shall see" I replied. “No, you have to. Some of my friends are allergic to certain grains. This way they will also get to enjoy the festivities.” Such a gracious notion at this tender age, I kept ruminating.

After a few trial and errors, I’m here with a grain-free, sugar-free & dairy-free gingerbread cookie that certainly falls in the category of decent, if not perfect. The heady aroma of cinnamon and clove, sweet & nutty flavor of coconut oil, sweetness from honey and dates…divine!

Almond Gingerbread Cookies

Experience the divine, heady aroma of cinnamon and clove, sweet & nutty flavor of coconut oil, sweetness from honey & dates with these cookies.

Prep Time

15 Minutes

Cooking Time

10 Minutes

Serving

10

Ingredients

  • 1 cup Almond flour
  • 3 tbsp Coconut oil
  • 2 tbsp Ginger (grated)
  • 1/2 tbsp Cinnamon
  • 1/8 tsp Clove
  • 3 tbsp Date paste
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 cup Honey

INSTRUCTIONS

  • Cook the honey, date paste and spices in a pot until it starts to bubble. Remove from heat.
  • Now add coconut oil, baking soda, salt and mix. Mix almond flour, a bit at a time. Place the dough onto parchment paper and pat it to make a mound.
  • Let it cool for about an hour then roll into 1/4 inch thick sheet.
  • Cut out shapes and bake at 340 degrees for at least 10 minutes depending on thickness and texture you want.
  • if you like crunchy cookies then bake it for few more minutes.

Notes

**You can make date paste by soaking a handful of dates in hot water, draining and blending it into smooth paste. **We like soft, chewy cookies so I baked them for 10 minutes. But if you like crunchy texture then bake it a little longer.