I was looking for some new inspiration for my kids’ lunchboxes, and came across this recipe from the Whole Life Nutrition Cookbook. What appealed to me the most about this recipe was that I could throw every single ingredient into my food processor, pulse for a few seconds, and VOILA!!
The Best Gingersnap Cookies I have Ever Eaten
Next came forming the dough into balls, flattening them onto the cookie sheet with parchment paper, and into the oven. I LOVE simplicity. And the very best part?
They are low carb, high protein, grain free!
Can you believe the only dry ingredient holding them together is 2 tsp of psyllium?? And the only sweetener is 2 tbsp of molasses. You have GOT to try these. And don’t tell anyone what you have done. Just bake them, and serve them up with a cup of tea. I promise you won’t be disappointed. I am going to personally call Tom and thank him for this recipe!! Enjoy!!
Ginger Molasses Cookies
pg 399 Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre
Ingredients
1 cup pitted Medjool dates
2 tbsp Molasses
1 tsp vanilla
1 cup creamy almond butter
1 tbsp warm water
2 tsp psyllium husk powder
½ tsp baking soda
¼ tsp sea salt
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
Instructions
Preheat oven to 350 degrees. Line a cookie sheet with unbleached parchment paper.
Place all ingredients into a food processor and process until the dates are finely ground and the mixture is combined.
Roll the dough into 1 inch balls and place onto the prepared cookie sheet.
Flatten the balls with the palm of your hand.
Bake for 10 -15 minutes, transfer to wire rack and cool.
The only downside…
These gingersnap cookies have almond butter which isn’t nut-free. So the next idea to try would be to substitute sunflower seed butter for the almond butter, and I bet they taste just as awesome. Let me know how it works for you!!
