Saturday, February 8, 2014

Grain Free Chewy Ginger Cookies

These are.... good. I thought so at any rate, and since I'm the one eating them, I'm the one who counts, right?  LOL

Found this recipe here, at Empowered Sustenance dot com. First time I made them I didn't read the directions quite right, and baked them for 20 minutes. Don't do that! Once I got past the blackened around the edges of the cookies, they tasted good.  : )

Grain Free Chewy Ginger Cookies
  • 1 Tbs. grassfed gelatin
  • 2 Tbs. coconut oil, melted
  • 2 Tbs. unsweetened applesauce
  • 2 Tbs. honey
  • 1/4 cup sunflower seeds, preferably soaked and dehydrated (or .9 oz. by weight nut flour or Sun-Flour)
  • 2 Tbs. coconut flour
  • Scant 1/2 tsp. ground ginger
  • 1/4 tsp. baking soda
  • 1/2 tsp. apple cider vinegar
  1. Preheat the oven to 350 degrees and line a baking sheet with a Silpat or parchment paper. Mix together the gelatin, coconut oil, applesauce and honey.
  2. Finely grind the sunflower seeds in a coffee grinder for 10-15 seconds, until you have a find powder. Don't over-grind or you will get sunbutter. Stir the ground sunflower seeds, coconut flour and ginger into the gelatin mixture and let sit for 10 minutes to firm up slightly.
  3. Before baking, stir in the baking soda and vinegar. Drop by generous teaspoons onto the baking sheet and flatten slightly. Bake until golden, about 12-14 minutes. Remove from the oven and let rest on the baking sheet for a full 20 minutes (do not remove cookies from baking sheet until they have set). The cookies will be "gooey-er" while warm and chewier at room temperature. For best texture, enjoy within a few hours of baking.
Curl up with a good book, cup of coffee or tea, and a few cookies and enjoy!!!   : )

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