Ginger cookies with coconut cream icing2
Editor’s note: Please welcome Erin Carter, an internal medical resident and the writer behind Pure and Simple Nourishment. Erin is sharing an awesome Paleo treat that is sure to win over anyone who’s hemming and hawing about giving up grains. If you’re looking for more Paleo recipes, be sure to check out Erin’s blog. If you want a LOT of recipes, check out The Paleo Recipe book; it’s over 350 Paleo recipes and also includes an 8-week meal plan and a bonus recipe book of just Paleo desserts.
This ginger cookie recipe always gets rave reviews whenever I make it for friends (whether they have restricted diets or not). It is SCD, GAPS and Paleo friendly, and should meet the needs of many different dietary restrictions. The mix of spices in these cookies gives them a unique flavor that will have you asking for more than one!
These cookies are filled with ground ginger, which besides tasting great, has many different health benefits including fighting inflammation, aiding digestion and stimulating the circulatory system. It also has very strong antimicrobial properties and can be used to help heal sores and wounds. Ginger is recommended to help with many different health problems including digestive issues, arthritis, headaches, morning sickness, motion sickness, nausea, muscle pain and cardiovascular disorders. Yes this little herb has very powerful effects and I recommend that many of my patients take some form of ginger on a daily basis. These cookies are an easy and delicious way to add a dose of ginger to your daily routine!
- 2 1/2 cups almond flour
- 5 tbsp coconut oil or butter or ghee (or a combination of these - I used half coconut oil, half ghee)
- 1/3 cup honey (local and raw if possible)
- 2 tsp organic vanilla
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 package (about 100g) of coconut cream concentrate (or use coconut butter instead)
- 1 tbsp coconut oil
- 1 tbsp butter or ghee
- 1 tbsp honey
- 1 tsp organic vanilla
- Preheat oven at 300F. Place almond flour and oil/butter into a large microwave safe bowl and heat for 1-2 minutes, until fat is melted, then add remaining ingredients to the bowl.
- Mix all ingredients well with a pastry blender.
- Form 1" round balls with the cookie dough and place on a cookie sheet.
- Wet a fork and flatten cookies using a cross-hatch pattern (wet the fork every 2nd cookie to prevent sticking)
- Bake for 12-14 minutes at 300F, until edges of the cookies are golden brown.
- Remove from the oven and allow the cookies to cool on a wire rack, or use a spatula to loosen the cookies before they completely cool to prevent them from sticking to the cookie sheet.
- Place coconut cream, coconut oil and butter/ghee into a microwave safe dish and heat for 35-45 seconds in the microwave on high (or you could heat this on the stove in a small pot if you are avoiding the microwave).
- Remove from microwave, and stir as necessary to blend ingredients. Add remaining icing ingredients and stir well.
- Place 1-2 teaspoons worth of icing onto each cookie. The icing will harden as it cools. Enjoy!
These cookies store well in the fridge for up to a week, or you could keep some in the freezer for a later date.
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