This healthy version of traditional Gingerbread Cookies will be a hit at all your holiday parties! These gluten-free cookies are chewy, spicy and just the right amount of sweet.
When most of us think of gingerbread cookies it’s the thin and crunchy kind. But, I like my cookies chewy and moist.
After getting a request for a gingerbread cookie recipe, I went on the search through some of my soft and chewy cookies, and found the perfect way to incorporate that molasses holiday flavour.
You can make these vegan but using a flax egg and all you need is 1/2 cup of coconut flour.
These are super easy to make. All you need is a spoon and a bowl. Check out the recipe below!
Healthy Gingerbread Cookies
Makes: 12 small cookies or 6 medium sized cookies
2 tbsp coconut oil, solid but softened (at room temp)
1/3 cup almond or peanut butter
1/4 cup organic molasses
1/2 cup coconut sugar
2 flax eggs (2 tbsp flax meal + 5 tbsp water) or 1 egg + 1 egg yolk
1 tsp vanilla extract
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup coconut flour
1/3 cup coconut sugar
1/2 tsp cinnamon
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- In a bowl, beat together the coconut oil, almond butter, molasses, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
- Add the ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to the wet ingredients. Mix with a spoon until well incorporated.
- In a small bowl, combine the coconut sugar and cinnamon.
- Use a cookie scoop or tablespoon to form cookies and roll into cinnamon sugar mixture. Place 2 inches apart on the baking sheet. Press down slightly to flatten.
- Bake for 10-11 minutes for a softer cookie and a 13-14 minutes for crispier edges.
- Let cool before enjoying!
Sprinkle cookies like you ate as a kid, except these are gluten-free and filled with peanut buttery goodness!
Bakery style sprinkle cookies were my favourite as a kid! Unfortunately, they are very hard to recreate as a gluten-free version.
This recipe only needs SIX ingredients (sprinkles included)! Super basic yet SO GOOD!
Peanut Butter Sprinkle Cookies
- 1 cup peanut butter
- 1 egg
- 1 cup coconut sugar
- 1/2 teaspoon baking soda
- About 1 to 1 1/2 cups colored sprinkles (make sure they are GF)
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Stir peanut butter, egg, sugars, and baking soda together in a large bowl. You can use a wooden spoon or a hand mixer.
- Place your sprinkles in a shallow bowl or on a plate.
- Scoop 1 tbsp balls of cookie dough and roll them in the sprinkles, coating completely. The dough can be sticky, so slightly wet your hands before rolling. Place each cookie dough ball 2” apart on the prepared cookie sheets and flatten with your hand.
- Bake for 7-9 minutes. Cool before removing from cookie sheets. Be careful removing cookies as they can be quite crumbly.
Soak your oats overnight to help speed up your morning routine, while still being able to enjoy a nutritious and hearty breakfast!
The hardest thing for me in the morning is preparing my breakfast to take to work. I like to wake up as late as possible, because let’s be honest, who doesn’t!? But, that means that I am rushing like a mad woman in the morning trying to feed my dog, pack my bag and make my breakfast and coffee. Even though I know I should be doing all this the night before, but that rarely happens.
That’s where soaking your oats overnight becomes a huge lifesaver in the morning. Instead of your traditional hot oatmeal, overnight oats are eaten cold and more like eating a hearty bowl of cereal.
Oats are full of nutrients and benefits. They are gluten-free, loaded with vitamins and minerals, and help keep you fuller longer.
This recipe can be easily doubled and tripled. Prepare it on Sunday night and you have all your breakfasts ready to go for the week!
Here’s my recipe for Overnight Oats! I like to add my fruit to them in the morning before I pack up my container for work.
1/2 cup guten-free oats
1.5 cup nut milk or dairy-free milk alternative of choice
1/4 tsp cinnamon
1 tbsp chia seeds
3 tbsp hemp seeds
Pinch of salt
1-2 tsp of sweeter of choice (I like to use maple syrup)
Optional add ins:
1.5 tbsp oat bran
1 tsp maca powder
- In a plastic container or mason jar, combine all the dry ingredients and mix until combined.
- Add the milk in and combine with the dry oat mixture. Cover and refrigerate overnight.
- You can add your berries in then too however they will get a bit mushy. I like to add my fruit in the morning.
I have an insanely easy paleo bread recipe for you today! 9 ingredients and a food processor is all you need to get this nutritious and hearty bread.
Check out the recipe below!
1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/4 cup golden flaxseed meal
1/4 tsp sea salt
1 1/2 tsp baking soda
1/4 cup coconut oil
1 tbsp honey
1 tbsp ACV
Optional add ins: 1/4 cup seeds (sunflower, sesame, pumpkin), 1/4 cup dried cranberries, 1/4 cup chocolate chips – anything will work!
WHAT TO DO
- Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse ingredients together.
- Add in eggs, oil, honey and vinegar and pulse.
- Pour batter into grease loaf pan. Bake at 350 F for about 40 minutes.
- Cool and serve!
Dressings can be filled with sugar, unhealthy oils and added crap that make your supposedly healthy salad unhealthy. Here’s a refined sugar free Asian Sesame Dressing recipe that’s requires a couple ingredients and a mason jar.
Check out the recipe below.
Asian Sesame Dressing
1/4 cup tamari, soy sauce or coconut aminos
1 tbsp sesame oil
1 1/2 tbsp rice vinegar
1/4 cup light olive oil or grapeseed oil
1/8-1/4 cup honey (depending on desired sweetness)
WHAT TO DO
- Place all ingredients in a mason jar and shake vigorously!
- Stays good in the fridge for up to 2 weeks!