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Paleo Ginger Cookies – Gluten and Dairy Free

Paleo Ginger Cookies

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These Paleo Ginger cookies are all you'd ever want in a ginger cookie.. made with natural and healthy ingredients they are not only gluten and dairy free but are the most sumptuous cookies that you will taste ever.
Prep Time 50 mins
Course Snack
Cuisine Indian
Servings 10 People

Equipment

  • Food processor
  • Zip Lock bag
  • A pair of scissors

Ingredients
  

Ingredients

    Frosting:

    • ¼ cup Coconut Cream
    • ½ tsp Vanilla extract
    • 1 tsp Maple Syrup

    Dry Ingredients:

    • 2 cups Sifted Almond Flour 250 gms
    • cups Sifted Coconut Sugar 105 gms
    • 1 tbsps Coconut Flour 7 gms
    • 1.5 tbsps Psyllium Husk 4.5 gms
    • ½ tbsp Cinnamon Powder
    • 1 tbsp Ginger Powder Add more if required
    • ¼ tsp Himalayan Sea Salt

    Wet Ingredients:

    • 2 Eggs (Large | Brown | Organic)
    • 1 tsp Vanilla Extract 5 ml
    • 2 tbsps Maple Syrup
    • ¼ cup Pure Desi Ghee
    • Coconut Oil For greasing hands while making cookies

    For garnish

    • A pinch of coconut sugar & ginger powder

    Instructions
     

    Directions:

    • First we will prepare the frosting
    • In a bowl add in coconut cream, vanilla extract and maple syrup and mix them well until properly combined.. Set it aside in the fridge for a minimum of 40 minutes
    • Then in a large bowl add all the dry ingredients – almond flour, coconut sugar, coconut flour, psyllium husk, cinnamon powder, ginger powder, salt
    • Mix together until well incorporated
    • Now in a food processor crack in 2 eggs and vanilla extract .. run the food processor for about 20 seconds (My food processor is the most un-powerful one and hence I need at least 20 seconds.. depending on how powerful your equipment is you might need just 10 – Just make sure you don’t overbeat the eggs)
    • Then add in the maple syrup and beat together for another 10 seconds
    • Next add in half of the dry ingredients and beat it in the food processor along with the egg batter for an extra 20 seconds
    • And lastly add in all the dry ingredients and beat for 30 seconds this time
    • In the end you should have a batter that is extremely sticky – the kind that is difficult to get rid of from your fingers if you dip them in it
    • Preheat the oven to 350 degrees and line a baking pan with a sheet of parchment paper
    • Then take an ice-cream spoon and grease it will coconut oil and scoop out the batter on the pan one by one
    • You should get approximately 10-11 scoops
    • Then grease your hands with coconut oil too and flatten the scoop with the help of your fingers to make it look like a cookie (circular shape)
    • Lastly mix in a pinch of coconut sugar and ginger powder and sprinkle it on each cookie
    • Bake for 17 minutes.. Remove and set aside to cool
    • They are now good to consume
    • If planning on using the frosting cool the cookies in the fridge for atleast 1 hour
    • Remove the frosting from the fridge and transfer to a ziplock bag
    • Slit the minutest possible cut with the help of a scissor on one of the bottom ends of the ziplock bag
    • Test on thickness of the frosting on one of your fingers first
    • Then decorate your cookies with the frosting
    • Serve!

    Video