GAPS Ginger Cookies

These cookies are not your usual ginger snaps because they are light and airy to bite into.  They are great on their own for a snack but make for the perfect combo with a cup of GAPS Ginger Tea.  If you had your heart set on a crispy cookie that looks just like the one in the picture, we can give you some extra steps to take to achieve this with the very same recipe.  This way you can discover which cookie you prefer the most.  Having said that, this recipe is very simple and quick and easy to prepare if you have all the ingredients on hand.

NUT FREE OPTION: This recipe can be slightly adjusted for people needing a nut free alternative.  Simply replace the half a cup of almond flour with another coconut flour, pumpkin seed flour or sunflower seed flour.

DAIRY FREE: This recipe can also be dairy free if you replace the ghee with coconut oil.

If you are not a ginger fan, you can alternate this recipe by replacing the ground ginger with ground cinnamon.

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GAPS Ginger Cookies

This recipe is appropriate for people who have reached stage 6 of the Introduction Diet and the Full GAPS Diet

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Course

Baking at home, Dairy free recipes, Nut free recipes

Cuisine

Full GAPS Diet, GAPS Introduction Stages

Prep Time

15 Minutes

Cook Time

15 Minutes

Passive Time

7 Hours

Servings

Cookies MetricUS Imperial

Ingredients

• 1 Cup Organic blanched almond flour Or use other ground nut seed flour such as pumkin or sunflower seeds
• 1 Cup Organic Desiccated Coconut
• 2 Tsp Organic Ground Ginger Add more acording to preferred strength or alternate wih ground cinnamon
• 2 Organic egg
• 1/4 Cup Organic Raw Honey
• 1 Tsp Homemade Vanilla Extract
• 2 Tbsp Organic Ghee Coconut oil can be used as an alternative
• 1/2 Tsp Pure Bicarbonate of Soda

Course Baking at home, Dairy free recipes, Nut free recipes Cuisine Full GAPS Diet, GAPS Introduction Stages Prep Time 15 Minutes Cook Time 15 Minutes Passive Time 7 Hours Servings Cookies MetricUS Imperial Ingredients 1 Cup Organic blanched almond flour Or use other ground nut seed flour such as pumkin or sunflower seeds 1 Cup Organic Desiccated Coconut 2 Tsp Organic Ground Ginger Add more acording to preferred strength or alternate wih ground cinnamon 2 Organic egg 1/4 Cup Organic Raw Honey 1 Tsp Homemade Vanilla Extract 2 Tbsp Organic Ghee Coconut oil can be used as an alternative 1/2 Tsp Pure Bicarbonate of Soda

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Instructions

Preparation

1. Preheat oven to 150˚C and prepare one large or two medium stainless steel trays by lining them with (bleach free) baking paper.

Mixing and Baking the Cookies

1. Add all the ingredients into a bowl (except for the desiccated coconut and bicarbonate of soda).
2. Mix the mixture with electric beaters or other mixer/thermomix. I used electric hand held beaters for this recipe.
3. When well combined, add the desiccated coconut and add the bicarbonate of soda last.
4. Spoon a tablespoon of mixture neatly onto the prepared lined baking trays and pat gently with the flat of one finger so that the mixture resembles a rounded semi-flat shape.

   
5. Place the baking tray into the preheated oven and bake for 15 minutes. Do not be tempted to cook longer than this as the cookies will burn. If your oven tends to cook quickly, you may want to remove them sooner. The edges and tops should be browned but not burnt.
6. Once removed from the oven, carefully slide the liner off the tray and onto a cooling tray with the cookies still in place. Let them cool this way for ten minutes to allow the cookies to cool. DO NOT try to pick them up as they will be soft and fall apart.

   
7. When they are cool to touch and are becoming more solid, remove the paper lining under the cookies so that the bottoms don’t sweat. Allow the cookies to cool for a further 20 – 30 minutes on the cooling tray.
8. The cookies will be light, airy and soft to eat. If you like them like this, you may store them in an air tight container. They will be soft to eat similar to a cake like consistency. They can be kept fresh for a week

Creating the Cookie Crunch

1. If you wish to have crunchy crispy cookies, you need to go one step further and place them in the dehydrator at 135 ˚C for about 6 – 7 hours. I use the excalibur dehydrator. These cookies will make a golden crunch when you bit into them and should be stored in an air tight container. These cookies can last several weeks or more when kept in an air tight container.

   

Recipe Notes

The Excalibur food dehydrator is the best on the market.  I have had mine for ten years and it is still going strong. We have a few Excalibur Dehydrator options available at GAPS Diet Australia based on affordability and specification.  If you do purchase one, I highly recommend the one with a timer.  This helps greatly when dehydrating food on an ongoing basis.

View and listen to the cookie crunch video here