Last year I feel in love with Elana’s recipe for Gingersnaps. I saw her make them on the video linked in that post, and thought the method was genius. So we made them at home – only we added diced crystalized ginger because I think more ginger is always the answer – and holy moly were they good. I then proceeded to make about seventeen-thousand batches over the winter and give them away for holiday gifts. Even the gluten-gluttons in my life said they were great.
As I’ve mentioned before, however, I’m no longer eating nuts. I found after doing 30 days of a strict autoimmune paleo protocol that the reintroduction of almonds did not go so well (skin and joint issues). So, when I was sick a few weeks ago I begged Matt to make me ginger cookies. I like a bread-like texture when I’m sick, and ginger is a healing food – both for inflammation and digestion.
“You can figure out a way to adapt Elana’s recipe, since it’s already egg-free, right?” I naively asked. Poor Matt, always my prince-chef-to-the-rescue, spent many hours in the kitchen testing a way to make the recipe work without nuts, eggs and grains. But the result is a cookie surely worth his effort. I have to admit that I still like Elana’s recipe better, but at least these won’t give me joint pain from the almonds, since we found that moderate amounts of sunflower seed butter doesn’t both me.
- 1/2 C sunflower seed butter (we like MaraNatha brand, the kind with a bit of a grit to it)
- 1/2 C palm shortening
- 1/4 C soft medjool dates (or soak other dates with boiling water for 10 minutes to soften)
- 3 T blackstrap molasses
- 2 T maple syrup or honey
- 1 T vanilla extract
- 1/3 C coconut flour
- 1/3 C arrowroot flour (tapioca would probably work too)
- 1/4 t salt
- 1/2 t baking soda
- 2 t ground ginger
- 1 t cinnamon
- 3 oz (about 1/3 cup) sulphur-free crystallized ginger (we recommend Reed’s), finely diced
- OPTIONAL – 1/3 C unrefined granulated sugar (we used palm, but date or maple syrup granulated sugar would work too)
- Combine wet ingredients (listed first) in a food processor
- Add dry ingredients, except crystallized ginger and palm sugar, to wet ingredients and pulse until just combined
- Gently fold in crystallized ginger to finished batter until well combined
- Using a rounded tablespoon, form balls in the palm of your hand with the moist but not runny dough
- Optional – roll dough balls into palm sugar bowl until lightly coated all over
- Set rolled dough on cookie sheet and press down with the palm of your hand or a fork
- Bake at 325 degrees for 10-14 minutes, cookie will be slightly soft due to their chewy inside – let rest for about 10 minutes
- Store at room temperature for a few days, store chilled for weeks, or freeze large batches for holiday gifts!
- Be warned, cooking with sunflower seed butter often produces a green result due to a chemical reaction with baking soda!
The boys call these “Mommy’s spicy cookies”. My kids never turn down a cookie though, so they usually pick the ginger pieces out of their cookies. Although they’re not a kid favorite, the removal of the crystallized ginger would make them like a chewy molasses cookie without the spice.
I, however, refuse to make them that way because the ginger is my favorite part! I look forward to enjoying these throughout the winter and not having to share with anyone but Matt – who I’ve found sneaking quite a few himself…