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!
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!
An easy way to kick your cauliflower up notch that’s perfect for meatless Monday! Tastes just like general tao.
Check out the recipe below.
Roasted Honey Garlic Cauliflower
1/2 head of cauliflower, cut into bite-sized florets
For the sauce:
6 tbsp honey
3-4 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp arrowroot flour or cornstarch
1 1/2 tbsp tamari
1/2 – 1 tbsp sriracha
1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Place cauliflower florets on baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast for about 15-20 minutes or until cauliflower is cooked and tender but still a little crisp. Allow cauliflower to cool for a few minutes (about 10 minutes).
3. While the cauliflower is cooking, make the sauce. Add all sauce ingredients except the arrowroot flour (or cornstarch) into a small pot. Bring to a low boil, stirring often. In a small bowl, dissolve arrowroot (cornstarch) in water, then add to the honey garlic mixture. Cook until sauce thickens (about 2 minutes). Set sauce aside and allow to cool for a few minutes.
4. When cauliflower has cooled down, add them to a large bowl. Pour in sauce and toss cauliflower in sauce to coat. Serve while still warm. Garnish with fresh scallions if desired.
It’s hard to find someone that will say no to a yummy piece of chocolate. I’m always looking to making pretty desserts and chocolate bark is a great way to show your artistic side! The choices for toppings are endless – nuts, dried fruit, sea salt, Oreos, sprinkles… you name it, it works.
Chocolate bark make look difficult, but it’s incredible easy to make. Check out the recipe below!
Dark Chocolate Bark
WHAT YOU NEED
9 oz good-quality dark or semi sweet chocolate bark (you can use bars, chips or chunks)
Toppings: 1/4 cup slivered almonds, pistachios (or any nuts). 1/4-1/2 cup dried cranberries, sea salt or fleur de sel, 1/2 cup melted white chocolate chips (to drizzle)
WHAT TO DO
- Line a large baking sheet with parchment paper and aside. Make a double boiler: fill a saucepan 1/2 the way up with water and bring to a boil.
- Find a metal bowl that fits snugly on top of the pot (make sure the bottom doesn’t touch the boiling water). Place the chocolate into the metal bowl, reduce water to medium heat and put metal bowl of chocolate over the water.
- Use a whisk or spoon to stir the chocolate constantly, until it melts completely. Remove from the heat. Stir once more and pour melted chocolate into the prepared lined baking sheet. Use a spatula to smooth into an even layer.
- Sprinkle on your toppings. I like to drizzle melted white chocolate then top it with nuts and dried fruit.
- Refrigerate until completely hardened an cooled – about 1-2 hours. Once set and cooled, crack the bark with a wooden spoon or with your hands.
- Store in the fridge for up to two weeks!