Chewy Gingerbread Cookies Recipe (Paleo and Allergen Friendly)

This recipe has been moved to my new food blog, Worth Cooking. Read the recipe for Chewy Ginger Cookies here.

For convenience sake, here is the ingredient list:
1 ½ cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal* (not almond meal)
2 Tablespoons coconut flour
4 Tablespoons ground golden flax
½ cup sucanat
¼ cup water
¼ cup molasses
1 ½ – 2” piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled
1 tablespoon cinnamon
2 tablespoons olive oil or coconut oil
¼ teaspoon baking soda
⅜ teaspoon cream of tartar
¼ teaspoon salt
extra sucanant
*To dry roast sunflower seeds bake in a single later at 350 for 5-7 minutes until they get fragrant and just barely begin to darken. Stir a few times during that few minutes. It takes a little more then 1 1/2 cups sunflower seeds to make enough meal for this recipe.

Comments

  1. Hi, these look really delicious and I would love to try them, I’m just not sure about the quantity of flax.. “4 ground golden flax”. Thanks a mil.

  2. Can I omit the flax? I’m thinking this acts a bit like an egg replacer, so perhaps just an egg or two would work, and more almond flour to compensate for the moisture? What do you think?

    • I think you could omit the flax and water, add a few eggs (2-3) and another teaspoon or two of coconut flour to help firm it up.

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  1. […] have, so far, come up with two Christmas cookie recipes I really like. Chewy Gingerbread Cookies, which is up on my blog today, and these Chocolate Mint Cookies. Does it get much more Christmas-y […]