The best way to spread Christmas cheer is singing loud for all to hear… But ALSO by sharing homemade cookies! Today, on Day 2 of the 25 Days of Holiday Type Happy Challenge, I challenge you to make these yummy paleo gingersnap cookies and share them with friends, family, coworkers, friendly strangers, who ever. In light of Giving Tuesday (a day dedicated for people to celebrate generosity and the power of giving), this is an excellent way to do your part in giving. Ginger acts as a great anti-inflammatory and it also works wonders for Diabetics too! It inhibits enzymes in carbohydrate metabolism, increases insulin sensitivity and release, and it improves protection from further diabetic complications (kidneys, nervous system, liver, & eyes). Spreading the holiday cheer and health is the best combo there is. Happy baking!
- 2 cups of almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon cloves
- 1/3 cup honey or maple syrup
- 4 tablespoons unsalted butter, melted (or coconut oil)
- Preheat oven to 350°F
- Prepare baking sheets with parchment paper or non-stick baking mat
- Blend the dry flour, salt, baking soda, cinnamon, ginger, and cloves together in a mixing bowl
- Add the honey and butter (or coconut oil) to the dry ingredients and blend well until a soft dough forms
- If the dough is too soft to shape into small balls, place it in the freezer for 5 to 10 minutes.
- Roll 1-2 tablespoons of dough into a small ball and place it the baking sheet. Place them about 2 inches apart.
- Press each cookie with the palm of your hand to flatten it out into a disc shape. Optionally, sprinkle some sea salt on top of each cookie.
- Bake for 10 minutes or until the cookies are turning golden brown and dark around the edges. Careful not to burn them because they do so easily.
- Cool for 10 minutes.
Servings: 22; Calories: 95; Fat: 7 g; Carb 6 g ; Fiber 1 g; Protein 2 g; Sugar 5 g; Sodium 42 mg; Cholesterol 6 mg.