Iced Gingersnap Cookies

aaa-Gingersnap cookie stack-2

You guys, you guyyyyssss!!  This is seriously one of my favorite cookie recipes of all time. It’s so perfect for “THE most wonderful time of the year”. It has all the yummy nummy warming spices and it tastes amazing with a hot cup o’ cider or cocoa. I created this recipe last year around the same time and posted the recipe to Instagram but not to my blog. It was rather frustrating because every time i wanted to make the recipe, I had to scroll through my feed to find it. I like having it here living on my blog so that I can easily refer to it whenever I want ;)

aaa-Gingersnap cookie stack-1

This recipe really reminds me of my grandfather. For those of you that don’t know, my grandfather and father owned bakeries up and down the California coast. Baking runs in my blood, but even though I don’t bake exactly like I used to or eat cookies all the time (like I used to) it’s nice to know I can have an occasional treat that brings back many fond memories. Homemade cookies always bring back memories, it was one of the things he always had in surplus inside cookie jars strewn throughout the kitchen. Especially this time of year, we ALWAYS had a cookie (or 3) in our hand!

aaa-iced gingersnap topview

My grandfather passed away 7 years ago on the same day my husband suffered a stroke, a story I will leave for another time. But, shortly after he passed we moved into his home, and we haven’t left. I still feel him here, watching over us, it’s a comforting feeling. I feel like he’s still teaching me. Whenever I have an ah ha moment with paleo baking, I feel like he has something to do with it ;) I used to bake in the same kitchen along side my grandfather and I have many many good food memories in this kitchen. Every time I make these cookies I feel as if he is standing behind me, proud to know that in some way I am carrying on the family tradition of baking and sharing recipes. He was always sharing recipes with others.

aaa-Gingersnap cookie stack-4

These cookies really taste like the real deal, you almost forget that they are paleo friendly.  So i’m sharing this recipe with you, in hopes that it brings back some fond memories for you too. Memories of when life was a little more carefree. When you could have a cookie and just celebrate without worrying about what’s in it. Happy holidays to you and yours!

aaa-Gingersnap cookie stack-3

 

Iced Gingersnap Cookies

Ingredients

    For the Cookie:
  • 1 cup almond flour
  • 1 cup cashew flour
  • 6 tablespoons coconut flour
  • ½ cup coconut sugar
  • ¼ cup coconut oil
  • 1 large egg
  • 4 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 teaspoons honey
    For the Icing:
  • 4 tablespoons coconut butter (melted)
  • 1 tablespoon coconut oil (melted)
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon coconut sugar
  • ½ teaspoon maple syrup
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon

Instructions

    For the Cookie:
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl mix together almond flour, cashew flour, coconut flour, coconut sugar, spices, zest, salt and baking soda until combined.
  4. In a small bowl mix together melted coconut butter and oil (cooled), egg, vanilla extract, lemon juice, honey and whisk together.
  5. Pour wet ingredients into the dry ingredients and mix until incorporated.
  6. Toss into a food processor and continue to mix until combined well and a nice ball of dough forms. (you can mix with your hands if you don't have one, it will just take longer)
  7. Roll dough into equal sizes (about 1 inch in diameter) with your hands and place onto lined cookie sheet.
  8. Flatten each cookie to about ¼ inch thickness (if you like your cookie crispy flatten to 1/8 inch) with the palm of your hand or the bottom of a flat cup (greased).
  9. Place in the oven for 10-15 mins. or until the center of the cookies are no longer completely soft. Keep an eye on them so they don’t burn. Let cool on a wire rack before icing.
  10. When cookies have cooled, slather with icing.
  11. If icing is still too wet, place iced cookies into fridge until the icing hardens.
  12. Sprinkle the top of iced cookies with cinnamon, if desired, and enjoy!
    For the Icing:
  1. Mix all ingredients together in a small bowl.
  2. Place bowl in the fridge for a few mins. to harden up into a spreadable icing consistency.

Notes

http://www.paleopaparazzi.com/2015/12/iced-gingersnap-cookies/

aaa-iced gingersnap cookie hand

paleopaparazzi

One thought on “Iced Gingersnap Cookies

Comments are closed.