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