Paleo Gingerbread Cookies

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Who does not love fall time and the season of the changing leaves and pumpkin spice lattes.  Along with a modified ketogenic diet for healing, I have been on a huge spices kick recently including learning the health benefits of some powerful spices and herbs. Some of these spices include cinnamon and clove...both of which are incorporated in this recipe.  

Clove is indigenous to Asian countries and often used in Asian cuisine but I have become a fan utilizing this spice in all things including sprinkling a dash in my morning coffee. Some health benefits of this spice include better digestion, antibacterial properties, anti-inflammatory properties, liver protection and also acts as a anti-fungal for those with bacteria overgrowth.  

Cinnamon is more widely used in the United States and is ranked the #1 spice in terms of its antioxidant count. Pretty impressive. Incorporating this spice in your cooking or morning coffee may protect your heart health, fight diabetes in that it helps lower blood sugar levels, fights infections and viruses, fight free radicals and protect bone health. 

I have been wanting to experiment with creating new low carb, low sugar friendly desserts and so my gingerbread cookie with an antioxidant boost was born! 

Ingredients: 

3/4 cup almond butter
2 tablespoons ghee
2 eggs
2 tablespoons coconut oil
3/4 cup coconut flour
1/2 cup Coconut sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon of clove or allspice

Method:

Preheat over to 350 degrees.

In a large bowl combine almond butter, softened or melted ghee and coconut oil and stir until well blended.  Add the two eggs and blend again.  

Add dry ingredients (flour, sugar, baking soda, salt, ginger, cinnamon and allspice) to egg and almond butter mixture and stir until well blended and it becomes dough like.  It will be a little sticky but you should be able to form balls with the dough.

Form dough into 1.5 inch balls and place on a cookie sheet. (I tend to make bigger cookies so I was able to make 10 total). 

Take a glass cup and wet the bottom of the cup with water. Dip in coconut flour and then gently press against cookie dough flattening the dough. DO not press to hard or dough will stick to cup. (see photos)

Bake cookies at 350 degrees for 6-7 minutes max for softer cookies.  8 minutes for bread like cookies but becareful because they can overtake fast. Sprinkle with cinnamon and enjoy with a pumpkin spice latte!!

Serves: 10 cookies
Serving Size: 1 cookie
Total Fat: 10g
Total Carbohydrate: 10g
Tital Sugars: 3g
Protein: 3 g