Day 5: Soft Gingerbread Cookies

Today is Day 5 of the 12 Days of Christmas Cookie Series. The recipe I am giving you today is Soft Gingerbread Cookies. To be completely honest I have never been a huge fan of gingerbread cookies. But when preparing for this series I knew I couldn’t have 12 cookie recipes and not include a gingerbread cookie of some kind. I wanted to make these huge chewy gingerbread cookies and these cookies fit that bill. I actually loved them! The ends get a little bit crispy but the middle is very soft and chewy. They are no ginger snap cookie. And they are more mild on the ginger flavor (even with fresh and ground ginger in them), so don’t be afraid to put the whole teaspoon of fresh ginger in the dough.

I wanted to let you know before you try it, these cookies won’t make a good gingerbread man. They are made to expand and flatten out in the oven, so your men would look very funny!

Ingredients

1 stick (1/2 cup) organic and grass-fed butter

1/2 cup organic palm shortening

2 free-range eggs

1/4 cup honey (or maple syrup)

2 teaspoons Stevita stevia

2 teaspoon finely grated fresh ginger

2 cups almond flour

2 Tablespoons coconut flour

1 teaspoon baking soda

1 teaspoon pink salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon ground ginger

Directions

Preheat the oven to 350 degrees and butter a cookie sheet
In a large bowl add the organic butter and palm shortening and beat for 30 seconds on medium until creamy. Add the honey, eggs, stevia and ginger and beat to mix well
In a medium bowl add the dry ingredients: almond flour, coconut flour, baking soda, pink salt, cinnamon, cloves and ginger and stir with a fork or spatula to combine
Using a hand mixer on low add the dry ingredients slowly and mix until combined
Using a 1/4 cup cookie scoop place batter on the cookie sheet about 3 inches apart. You will only have 6 cookies per sheet
Bake for 15-20 minutes and transfer to a cooling rack. They are fragile cookies because they are so big
Store in an airtight container

Makes 10 cookies

Day 5: Soft Gingerbread Cookies

Recipe Type: Dessert

Author: Meghan Birt

Ingredients

1 stick (1/2 cup) organic and grass-fed butter
1/2 cup organic palm shortening
2 free-range eggs
1/4 cup honey (or maple syrup)
2 teaspoons Stevita stevia
2 teaspoon finely grated fresh ginger
2 cups almond flour
2 Tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon pink salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger

Instructions

Preheat the oven to 350 degrees and butter a cookie sheet
In a large bowl add the organic butter and palm shortening and beat for 30 seconds on medium until creamy. Add the honey, eggs, stevia and ginger and beat to mix well
In a medium bowl add the dry ingredients: almond flour, coconut flour, baking soda, pink salt, cinnamon, cloves and ginger and stir with a fork or spatula to combine
Using a hand mixer on low add the dry ingredients slowly and mix until combined
Using a 1/4 cup cookie scoop place batter on the cookie sheet about 3 inches apart. You will only have 6 cookies per sheet
Bake for 15-20 minutes and transfer to a cooling rack. They are fragile cookies because they are so big
Store in an airtight container