Day 3 of the Cookie Craze Countdown and I've got something for you healthier folks. My significant other has been on a Paleo diet for many moons. So in order for him to eat desserts, I have to come up with something that has no gluten, dairy, or processed sugar in it. Sounds difficult, huh?
His favorite cookie happens to be gingersnaps, and lo and behold, I was able to whip up a batch of Paleo Gingersnaps and I even topped it with some chocolate drizzle.
These cookies don't have the snap that I've experience in, say, Nabisco Gingersnaps, but they have the same flavor and, for a Paleo cookie, are pretty good.
Paleo Gingersnap Cookies with Chocolate Drizzle
2 C almond flour
1/4 tsp salt, kosher or sea salt
1/4 tsp baking soda
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/3 C honey or syrup
4 tbsp melted coconut oil
Coconut sugar - optional
For the chocolate drizzle -
4 1/2 tbsp cocoa powder
2 tbsp melted coconut oil
2 tbsp agave nectar
1. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
2. In a bowl, whisk together flour, salt, baking soda, cinnamon, ginger, and cloves. In a smaller bowl, mix together the honey and coconut oil. Add the wet into the dry and mix until combined.
3. Scoop the dough into balls and place 2" apart on the cookie sheet. Sprinkle with coconut sugar if desired. Bake for 10 minutes. Let cool completely on the cookie sheet before transferring to a wire rack.
4. Mix all the ingredients for the chocolate drizzle in a bowl. Drizzle over the gingersnaps. Most likely the chocolate will not set until you keep the cookies in the freezer.