Eat Well
Catherine Ramsay
GF Chewy Chocolate Gingerbread Cookies
GF Chewy Chocolate Gingerbread Cookies

dessert

GF Chewy Chocolate Gingerbread Cookies

Ingredients

  • 2 1/4 cup almond flour

  • 1/4 cup unsweetened cocoa powder

  • 1/2 tsp baking soda

  • 1 tbsp ground cinnamon

  • 1 tbsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/8 tsp ground cloves

  • 1/2 tsp salt

  • 1/2 cup raw almond butter

  • 1/2 cup organic molasses (not blackstrap as it will overpower in these cookies)

  • 1/4 cup pure maple syrup

Dipping Chocolate, optional:

  • 1 cup dairy free chocolate chips

  • 2-3 tbsp non-dairy milk 

  • Peppermint Sprinkles

  • 1-2 candy canes (crushed)

    Directions

  • Preheat oven to 350 degrees F.

  • Line a baking sheet with parchment paper and set aside.

  • In a medium bowl, whisk together the almond flour, cocoa, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

  • In a separate bowl, stir together the almond butter, molasses and maple syrup until well combined and smooth.

  • Add the dry ingredients to the wet and stir until well combined. The dough will be sticky - this is how you want it.

  • Drop about 1 tbsp of dough onto the cookie sheet. Repeat with the remaining dough, placing the dough about 2 inches apart.

  • Bake for 8 minutes. The cookies will still be soft at this point. Let them cool on the pan for a couple of minutes before transferring them to a wire rack to cool completely.

  • To make the dipping chocolate, if using, whisk the chocolate chips and 2 tbsp non-dairy milk in a small pot over low heat, stirring constantly, until smooth. Add an additional tbsp of non-dairy milk if needed to reach desired consistency. When the cookies are cooled, dip each one in the chocolate about half way and place back on the wire rack or on a piece of parchment. Immediately sprinkle the crushed candy canes over the chocolate (optional). Let them sit until the chocolate is set.

  • Store leftovers in the fridge for 1-2 days!

  • NOTE: You may need to flatten cookies with your hand during baking.

Low Carb Blueberry Muffins

Makes one dozen

2 1/2 cups almond flour
1/2 cup coconut sugar (or other granulated sugar)
1 1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup coconut oil, melted (or butter)
1/3 cup unsweetened almond milk
3 large eggs OR 3 flax eggs
1/2 tsp vanilla
3/4 cup fresh or frozen blueberries

  1. Preheat the oven to 350 degrees and line a muffin tin with parchment paper liners.

  2. Stir together the almond flour, sugar, baking powder and sea salt.

  3. Mix in the melted coconut oil, almond milk, eggs and vanilla.

  4. Fold in the blueberries.

  5. Spoon into muffin cups and bake for 20-25 minutes!

Spiced Orange Brownie Bites

Makes about 10 balls

1/3 batch of Brownie Dough

Zest of 1 orange

1/4 tsp ground cinnamon

Pinch of cayenne (optional)

  1. Combine the dough with the orange zest, cinnamon, and cayenne (if desired), using your hands to fully incorporate the ingredients.

  2. Shape the dough into 10 small bite-sized balls.

  3. Freeze the balls until ready to eat. Store in the freezer for up to 1 month.

Vanilla Coconut Brownie Bites

Makes about 10 balls

1/3 batch of Brownie Dough

1 tsp pure vanilla extract

3 tbsp unsweetened desiccated coconut, toasted

  1. Combine the dough with the vanilla and 1 1/2 tsps of the coconut, using your hands to fully incorporate the ingredients.

  2. Shape the dough into 10 small bite-sized balls, then roll them in the remaining coconut.

  3. Freeze the balls until ready to eat. Store in the freezer for up to 1 month.

Toasted Walnut Brownie Bites

Sarah Britton

Enjoy these as is or one of the variations linked! These are delicious frozen or room temperature.

BROWNIE DOUGH

Makes about 30 balls

1 1/2 cups raw, unsalted walnuts

3/4 cup cocoa or cacao powder

1/4 tsp fine sea salt

2 cups soft dates (preferably Medjool)

  1. Preheat oven to 350 degrees.

  2. Place the walnuts on a rimmed baking sheet and toast until they are lightly coloured and fragrant, 7 to 10 minutes. Remove from the oven and let them cool.

  3. In a food processor, pulse the walnuts until they are finely ground. Add the cocoa and salt. Pulse to combine.

  4. Pit the dates and add them one at a time through the feed tube of the food processor while it is running. You should end up with a mixture that resembles cake crumbs but when pressed, will easily stick together (if the mixture does not hold together well, add more dates).

  5. Shape dough into bite-sized balls or use to make the Espresso Brownie Bites or Vanilla Coconut Brownie Bites or Spiced Orange Brownie Bites. Leftover dough will keep in the freezer for up to 1 month.