No Christmas is ever complete without cookies esp the ginger flavoured ones and hence, I thought, making my version of Paleo Ginger Cookies was the call of the order for this time of the year.
I can’t believe its Christmas already as this year has been a complete whirlwind for my family. Starting with an international relocation, exploring a new place to beginning of this beautiful journey, The Paleo Palate Café. Who would know all this could be accomplished in one year?!
It is also our first Christmas and it everything seems just so surreal. Our first time on a snow laden land, the lovely christmasy lights , the magical, magical air and to compliment the holidays is the wonderful Paleo food all around us. 🙂
I promise, the Paleo Ginger cookies are the most sumptuous and delicious cookies ever! They are not only chewy but also have a little crunch which changes its game completely. I have also deliberately skipped on adding baking soda this time as I wanted to rely upon coconut flour and psyllium husk to do the binding and boy, was I right! They did such a good job at holding them together that I was actually a bit surprised!
Not only do these Paleo Ginger Cookies use all natural ingredients like almond flour and ghee that help you manage weight but you can also swap a few ingredients and make them Keto and Vegan compliant pleasing a wider audience with diet restrictions!
How awesome is that? Lets dive in then:
[lt_recipe name=”Paleo Ginger Cookies” summary=”These Paleo Ginger cookies are all you’d ever want in a ginger cookie.. made with natural and healthy ingredients they are not only gluten and dairy free but are the most sumptuous cookies that you will taste ever.” servings=”10″ total_time=”50M” print=”yes” ingredients=”Frosting:;Coconut Cream – 1/4th cup;Vanilla extract – 1/2 teaspoon;Maple Syrup – 1 teaspoon;Dry Ingredients:;Sifted Almond Flour – 2 cups;Sifted Coconut Sugar – 1/2 cup;Coconut Flour – 2 tablespoons;Psyllium Husk – 1 tablespoon;Cinnamon Powder – 1.5 teaspoons;Ginger Powder – 3 teaspoons;Himalayan Sea Salt – 1/8th teaspoon;Wet Ingredients:;Eggs – 2 (Large | Brown | Organic);Vanilla Extract – 1 teaspoon;Maple Syrup – 2 tablespoons;Pure Desi Ghee – 1/4th cup;Coconut Oil – For greasing;For garish;A pinch of coconut sugar & ginger powder;Equipments:;Food processor;Zip Lock bag;A pair of scissors” ]First we will prepare the frosting;In a bowl add in coconut cream, vanilla extract and maple syrup and mix them well until properly combined.. Set it aside in the fridge for a minimum of 40 minutes;Then in a large bowl add all the dry ingredients – almond flour, coconut sugar, coconut flour, psyllium husk, cinnamon powder, ginger powder, salt;Mix together until well incorporated;Now in a food processor crack in 2 eggs and vanilla extract .. run the food processor for about 20 seconds (My food processor is the most un-powerful one and hence I need at least 20 seconds.. depending on how powerful your equipment is you might need just 10 – Just make sure you don’t overbeat the eggs);Then add in the maple syrup and beat together for another 10 seconds;Next add in half of the dry ingredients and beat it in the food processor along with the egg batter for an extra 20 seconds;And lastly add in all the dry ingredients and beat for 30 seconds this time;In the end you should have a batter that is extremely sticky – the kind that is difficult to get rid of from your fingers if you dip them in it;Preheat the oven to 350 degrees and line a baking pan with a sheet of parchment paper;Then take an ice-cream spoon and grease it will coconut oil and scoop out the batter on the pan one by one;You should get approximately 10-11 scoops;Then grease your hands with coconut oil too and flatten the scoop with the help of your fingers to make it look like a cookie (circular shape);Lastly mix in a pinch of coconut sugar and ginger powder and sprinkle it on each cookie;Bake for 17 minutes.. Remove and set aside to cool;They are now good to consume;If planning on using the frosting cool the cookies in the fridge for atleast 1 hour;Remove the frosting from the fridge and transfer to a ziplock bag;Slit the minutest possible cut with the help of a scissor on one of the bottom ends of the ziplock bag;Test on thickness of the frosting on one of your fingers first;Then decorate your cookies with the frosting;Serve!;[/lt_recipe]
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