Go grab your napkins because you are about to start salivating at all the wonderful Christmas cookies recipes you are about to see this week.
I’ve had a wonderful opportunity to join up with a group of ladies that are some of the best DIYers out there, and that includes in the kitchen.
One of my all-time favorite cookies at Christmas, or anytime, is a molasses or ginger snap cookie. Because our family tries to adhere to a grain-free diet, I’ve put together this spice cookie recipe that is not only grain-free, but can be adapted to suit most any diet.
Now, before I get started you might be wondering why we are “grain free”. I honestly would love to be a foodie blogger because I could fill your head with all sorts of information on your gut and how it is your second brain, but to save a little time (like hours) I will give you a snippet. (You can read more about my family here)
Everything we put into our bodies makes us who we are, and our body can only make use of what we put in if we have good (or friendly) bacteria in our gut and maintain a healthy gut ecosystem.
My family has dealt with numerous digestive trials and I have learned how to prepare & eat fermented, cultured, and nutritious foods that have given us back our health, starting with our gut. We try to follow a GAPS (Gut and Psychology Syndrome) protocol, which is very similar to SCD (Specific Carbohydrate Diet), that nurtures you from the inside out.
Do cookies aid in that repair? Not at all, the empty carbohydrates lacking nutritional value only feed the bad guys living in your guy. However, a healthier snack is better than a junky one, and besides that, who can have Christmas without cookies?
So off we go to make some grain-free, easier to digest cookies.
Let’s bake! (printable version)
In this recipe I used almond flour (Bob’s Red Mill– or sometimes called “almond meal”), but you can also use coconut (Tropical Traditions), or sunflower seed flour. You just want to make sure the almond flour is the blanched kind, which means it has been processed in a way that removed the phytic acid that is detrimental to your health, particularly your teeth. (I told you I could fill your head!)
A memory I have as a child: When my parents would take us out on Saturday early to get errands done in a nearby city. We would stop to visit my grandma and one of my parents would run to get doughnuts from a local bakery. They would ask what we’d like, and I would always say a mule ear. I can’t stand doughnuts, but those molasses mule ear cookies were the best. sigh…
So because of that I love using spices like ginger, cinnamon, and allspice in my cookie recipes.
I’d raise chickens myself if my city would allow it. I even called the mayor to ask, and he seemed to think I was crazy. I told him I could hear a rooster at the city park down our street so someone had to have chickens. He told me to tell him where, to which I replied politely, “You can go down there and hear it for yourself, if you’d like.” I wasn’t about to snitch.
A neighboring city to ours allows you to have hens, but not a rooster (did you know you don’t need a rooster to get eggs?), hopefully our city will catch on to that idea or we’ll get to move soon.
Once they’re done baking and have cooled, use a piece of paper to lay on the cookie halfway and dust the exposed side with confectioner’s sugar.
My daughter couldn’t wait to snatch one up. I told her she’ll be singing, “All I want for Christmas is my two front teeth…”
Happy baking! I wish you and your family the best holiday season ever.
note: If you’re interested in similar recipes, I have a Pinterest board you’re more than welcome to come visit.
Don’t stop here! You’re invited to come share your Christmas cookie recipe with us on Friday, Nov. 28th AND be sure to head on over and check out all these fantastic recipes from my friends: