Today I am going to share with you some wonderfully tasty treats that is easy & quick to make! Not only that, but it is also totally wheat & gluten-free, egg-free & can be made dairy-free by substituting the butter with coconut oil. These cookies are very similar to the Flourless Chocolate Almond Cookies, but made with a spicy kick from the ginger, cinnamon, nutmeg & cloves… all the favorite spices of the fall/winter season! Ginger has many health benefits and valued for its medicinal qualities. Check out Divina’s wonderful Turmeric, Ginger & Lemon Tonic Tea… a delicious liver tonic that will stimulate your digestive fire and bring your liver functions back to normal.
All the ingredients are common in most kitchens, so most of you should be able to whip this up in no time! These cookies make excellent snacks and guilt-free treats for your kids (wink)… especially for the holidays to come if you want to keep sugar on the down low to keep your immune system up and strong. Did you know that refined sugar suppresses your immunity and impairs your defense against infectious disease? Some say up to several hours, others say up to 2 weeks… either one is long enough to allow bacterial infections to settle in and knock you out for several days to several weeks! Bacteria and viruses eat and THRIVE on sugar. That’s why I love focusing on using natural, alternative sweeteners that actually boost the immune system, kill bacterial & viral infections and more!
Spicy Ginger Snaps
- 1 1/2 cups almonds
- 1/2 cup butter, coconut oil or combination
- 1 cup arrowroot
- 1/2 cup coconut sugar, rapadura or other unrefined sugar
- 1 Tbsp water
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
I used soaked & dehydrated almonds, but you can use regular. Put almonds in a food processor or blender and process until finely ground. Add remaining ingredients and blend well.Form into 1 Tbsp size balls or bigger and place on oiled cookie sheets. Bake at 300 F for 5 minutes and press cookies down lightly with a fork. Bake for 15-20 minutes more.Let them cool completely before moving them into airtight containers. Store in refrigerator, but if you mix in coconut oil… you can leave it out in room temperature. Coconut oil acts as a natural preservative.
Remember to vote for my blog if you Love! It… I really appreciate that :o) Have a wonderful week and the weekend will be here before we know it!
This post is part of Real Food Wednesday
This looks fabulous. It’s easy and fast. I just need to find some arrowroot. I know we have them here but it comes in a different name. Thanks for the link and your kind words.
I love gingersnaps and I’ve been trying to eat less sugar – so this looks like a perfect recipe to try. Thanks for sharing!
Oh, yum! I love gingersnaps, these sound tasty and healthier!
These look great! Same as Valleywriter, I am looking at more options to stay away from white sugar! Thanks!
Oh I adore ginger snaps! they are one of my favorite cookies, your recipe sounds great plus I have to watch my sugar intake (diabetes run in my family) and these cookies are a perfect snack
Wow! I love gingersnaps. Can’t wait to try these. If there are any left over … I’ll have to use them in my pumpkin pie crust. Delish!
–Rachelle
aka @Travelblggr
Looks fab! Wish I had some to bring on the plane with me today. YUM!
Those look wonderful! I have never thought of using arrowroot as a base flour. Interesting.
These look delicious! Even better that they have healthy ingredients. I love ginger snaps so I will have to try these. Thanks for sharing!
Divina – Thank you! Yes, it is so easy to whip together. Great for kids to make them too. It was my pleasure to share about your tea… can’t wait to try it!
ValleyWrite – Good to see you here! I totally understand your goal and applause you for that. Just make sure to replace refined sugar with alternative sweeteners. We all were born with sweet buds :o)
Tasty – I thought these would be good cookies for you and the kids to make! Gluten-free and so easy. Enjoy :o)
Noelle – Thank you so much for coming by. Please check out my other recipes… all are totally anti-white sugar :o)
Jessie – I really like these ginger snaps. I’ve never been a big fan because all the ones I’ve had were so overpowering. But this is just perfect. Just a tip for you… if you want to prevent yourself from getting diabetes… exercise, superfood nutrition & avoid dietary sugars and refined carbs. Its that simple and easy! Keep it up girl :o)
Rachelle – Love your pie crust idea! I’ll remember that for next time :o) Thank you!
penny – Thanks so much. I know what you mean. I actually made the Chocolate Almond cookies for our plane trip to the states back in July.. it was perfect.
Alisa – Thank you! Yes, arrowroot is a wonderful subsitute for corn starch and some flours. It is actually a very nutritious food. You can read more about it on my Chocolate Almond Cookies post.
Heather – Thank you! I do hope you will enjoy these cookies… you will be hooked. I promise :o)
I just found your blog this morning and linked to it on mine…love it!!! My husband and I were on the mission field for several years, have been off for a couple and are now getting ready to go back into full-time ministry here in the states. He used to train and show horses professionally and shares your heart for young people, so the whole youth ranch/camp idea is one that we love. I will put you on my “read often” list.
Oh, and the cookies look wonderful…can’t wait to try them!
OMG, those look DELICIOUS! My mouth is watering as I type…
I wanted to let you know I nominated you for the Best Blog Award…you can find my post here:
http://goodie-goodie-gumdrops.blogspot.com/2009/11/blog-awards-im-feelin-love.html
Keep up the good work!
Hi there! I have been lurking here for far too long, it’s time I said hello! I am loving your blog, Marillyn — I’m so glad you left a comment on mine last month so that I could follow you back over here. I’ve stumbled upon wonderful delights over here 🙂
These cookies look AMAZING. I’m going to try them, and pop ’em in the dehydrator tonight so that they’ll hopefully be ready tomorrow morning. I’ll wake up to the scrumptious smell of gingersnaps…maybe for breakfast!
Thanks for sharing your recipes, all my little cookie-monster kids will love these!
Wow, another gluten-free recipe! Great job, Marillyn! Oh yes, I have left something for you in my blog. Please feel free to drop by to collect it. Thank you! Cheers.
Oh how I love ginger snaps! We have a family tradition every New Years Day which my grandmother started and in which we have a big German feast. My grandmother’s recipe for sauerbraten also included an accompanying gravy which was made by crushing ginger snap into the pan drippings. The contrast between the pungent roast and the sweet yet spicy gravy is so delicious and comforting.
i made these just a few short hours ago. they are really tasty, but i did have a few problems with them. it’s almost as if the amount of coconut oil was doubled? they are very very delicate and thin, and had to cool half an hour before they could be touched without falling apart. i have to add that they are still addictive and a great treat!
Liz – Hello! I´m glad you enjoyed the taste of these delicious cookies. I am wondering if you pressed them too thin. Yes, they are slightly crumbly, but they never fell apart with us. The nuts tend to make the cookies crumbly, but the oil keeps them together. It is a must for them to cool completely before storing them to help them set. Are you using a full cup of arrowroot?
Just made these 10 minutes ago! Heavenly is the word! Love em and they are guilt free, not too sweet and just right. I burnt my last batch, will make more anyway 🙂
O and I did a 1/4 tsp of molasses, something I just HAD to add 🙂
Speedmum – Thank you!! I am so glad they turned out heavenly for you. I LOVE the molasses addiction! Will have to try that next :o)