Cookies like Ginger Snaps or Snickerdoodles are a holiday tradition! This version lets anyone enjoy and participate with replacements for gluten, dairy products, and processed sugar. Choose soft and chewy with a shorter bake time, or make these more like a crisp ginger snap with a longer bake time.
I chose a flour blend in this case for a young client who was moving out of a food sensitivity for almond. We were slowly reintroducing almond sources while restoring gut biome and health. The blend of grain free flours with some almond flour helped make it a success, and the texture was perfect! You can also make this recipe using only almond flour for the full amount as shown here, if you want strict SCD, GAPS or Paleo compliance. And if almond butter doesn’t work, try sunflower butter or any other safe nut or seed butter. Sunflower butter is quite bitter when unsweetened, so consider adding a dash of stevia (either in glycerite drops or powder) if you would like to improve the flavor without affecting texture.
| Servings | Prep Time |
| 20 cookies | 15 minutes |
| Passive Time |
| 8-12 minutes |
|
|
| A perfectly spiced holiday cookie that works for most any elimination diet or food sensitivity. For SCD, GAPS or Paleo compliance, use only almond flour for the full 1 and 1/4 cups. Option to add colorful sprinkles to cookies just prior to bake, or stir in chocolate chips or chopped nuts too!
|
- 1/2 cup almond flour or coconut flour
- 1/4 cup tapioca starch
- 1/2 cup potato starch flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons cinnamon
- 1/4 cup almond or sunflower butter
- 6 Tablespoons good quality organic honey (1/4 cup + 2 TBSP = 6 TBSP)
- 1/2 teaspoon GF organic vanilla extract
- 1 Tablespoon coconut oil
- 1 - 2 Tablespoons plain unsweetened almond milk
- Preheat oven to 350. Lightly grease two medium or one large baking sheets, line with parchment paper, and set aside.
- Combine flours, baking soda, cinnamon and salt in a medium sized mixing bowl.
- In a small microwave safe bowl, place almond (sunflower) butter, honey, vanilla extract, and coconut oil. Microwave 30 seconds or until just soft enough to blend thoroughly. Add almond milk as needed to make this whip smoothly into an even, thick liquid texture.
- Mix wet ingredients into the dry and stir thoroughly to evenly combine. The dough will be very sticky.
- Grease your palms with a small amount of coconut oil. Scoop spoonfuls of batter into your palms to make ~1" size balls. Place these about 2" apart on the cookie sheet. The coconut oil on your palms makes this task go more smoothly and gives the cookies a nice texture, add more to your palms as needed.
- Bake time varies. For a soft chewy cookie, try an 8-10 minute bake time. For a crisp snap cookie, bake 12-15 minutes. Either way, bake until cookies begin to firm up on the outside, and undersides are slightly brown.
- Allow to cool for a few minutes on baking sheet before moving to a wire rack or serving plate. Enjoy!
For SCD, GAPS or Paleo compliance, use only almond flour for the full 1 and 1/4 cups. Option to add colorful sprinkles to cookies just prior to bake, or stir in chocolate chips or chopped nuts too!