Sometimes, the best recipes are born out of complete and utter failure. Case in point- these ginger spiced, almond flour cookies. The five year old asked to make gingerbread men this week. Do you see little men down there in these photos??? Nope, nope you don’t. Because Mama broke the cardinal rule of baking. I started substituting. I know better. Guess what? Almond flour might give you a healthier treat, but it does not yield a dough you can roll out and cut into cute little cookie men. My small human was somewhat crestfallen, but I let him taste the cookie dough from his Spiderman spatula, so all was not lost in his world. In an attempt to avoid complete waste, I rolled up the dough, threw the pan in the oven and crossed my fingers. Twelve minutes later, my kitchen smelled like heaven and between the both of us, we gobbled up the lion’s share of these Ginger Spice Cookies before Alan even got home. Chewy on the inside, perfectly spiced with cinnamon, cloves and ginger- you want these almond flour cookies in your holiday cookie life.
On a whim and as a small cookie insurance policy, I pressed a big chocolate chunk onto each one right before I popped them into the oven and it was not a mistake.
I know better than to start breaking the baking commandments. I like a cookie as much as the next gal, but I so very much dislike the way traditional sweets make me feel. All sugared up followed by sugar crash/carb coma/grouchy mommy. Combined with a small human who feels the same does not equal the cozy, holiday baking, mommy and me afternoon promised in Norman Rockwell paintings and Betty Crocker ads.
So, I swap the white flour for almond flour which gives us fewer carbs, a little protein and a seriously delightful crumbly cookie texture. Our new ginger spice cookies use coconut sugar rather than the traditional white or brown. It’s less processed, has a lower glycemic index plus I just really love the flavor. And I used honey because to be honest, I forgot to procure molasses. Molasses would be lovely in these. I also increased the spices by about a third. I want to taste the ginger and the cinnamon and cloves, not just the sugar.
I know I’ve hit on something good when Alan asks me if I wrote down my mad-scientist process for duplication purposes. OF course I hadn’t and therefore had to make these again just to ascertain my memory was indeed correct. It was and now we have more cookies. Such a rough life I lead…..
Welcome to the world, Chewy Ginger Spice Cookies. Our family’s Christmas Cookie life is better with you in it. However, as no five year old’s Christmas would be complete without actual gingerbread men running around our kitchen, here is the recipe I adapted and that we will use to make traditional Gingerbread Men for our weekend baking project, white flour and all. It is from Sally’s Baking Addiction. She never breaks the baking rules. She may possibly have written them.
Happy holiday baking, friends! Thanks so much for hanging out with me in my favorite, cozy little corner of the inter webs.
Ginger Spice Cookies
Chewy in the middle and spiced with ginger, cinnamon and cloves, these are the perfect addition to your holiday cookie line up.
Yields: 24 cookies
- 5 Tablespoons unsalted butter, room temperature
- 1/4 cup + 2 tablespoons coconut sugar
- 1/3 cup honey
- 1 egg
- 1 teaspoon good quality vanilla extract
- 2 1/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- Chocolate chunks or large chocolate chips (optional)
- Using a hand mixer, in a medium mixing bowl, beat butter on high speed one minute until creamy
- Add sugar and honey and beat on low two minutes
- Add egg and vanilla and beat until combined
- Set aside
- In a large mixing bowl, combine the almond flour, baking soda, salt, ginger, cinnamon and cloves
- Add wet ingredients to dry ones and stir to combine.
- Cover bowl with plastic wrap and chill in the refrigerator at least two hours and up to 24 hours.
- Preheat oven to 350 degrees F
- Line a cookie sheet with parchment paper or a silicone baking mat
- Roll cookie dough into one inch balls
- Is using chocolate chunks or chips- gently press one on top of each rolled ball of cookie dough
- Bake 11-13 minutes until tops are golden. They may look a little underdone, but they will keep cooking for a couple minutes when removed from the oven. Do not overcook! About 12 minutes is perfect for a chewy center.
- Calories: 79
- Fat: 5 grams
- Carbs: 9 grams
- Protein: 1 grams