I absolutely love ginger cookies, so paleo ginger cookies had to be my next recipe. With National Gingersnap Day this past Friday, it seemed like a match made in heaven. These Paleo gingersnaps are packed with aromatic spices, my house has been filled with the sweet, biting flavor welcoming me every time I step towards the kitchen.
The key to these paleo ginger cookies is the molasses. I tried cutting back on it in one instance and they didn’t have the rich warmth of the final batch. The allspice plays a key role as well. In the video I accidentally added 1/4 teaspoon of allspice instead of a half teaspoon and that batch had plenty of spice that lingered on your tongue but not enough when you first bit in. The allspice is the warmth that rises up to greet you on the first nibble before the ginger, cinnamon, and clove warm up to create a crescendo of different spices that end with the taste of molasses echoing at the last crumb.
I was a little surprised when I saw this ginger cookie come up as a summer treat. After all, gingerbreads are famous for their presence in winter, but sitting on the back porch in the shade with a tart, ice cold drink like lemonade and these cookies ended up balancing the summer heat beautifully. Especially with the tiny size of each cookie, the richness and heat are momentary and seem to echo the taste of summer, balanced by the bite of the lemonade.
As I mentioned, I accidentally halved the allspice in the video below…don’t do that! The immediate bite of the cookie requires a full 1/2 teaspoon. Happy summer!
½ cup butter (1 stick), softened
½ cup sweetener (or 1/4 cup of natural mate)
3 tablespoons of molasses
2 cups of almond meal
½ teaspoon baking soda
½ teaspoon tapioca
3 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon allspice
1/8 teaspoon pepper
Preheat oven to 325º. Cream the butter and sweetener until fully blended. Add in everything else and mix.
Drop the batter onto parchment-lined baking sheets. Make little balls about 1/2 inch in diameter (I made little football shapes and they turned out fine). Bake for about 10 minutes, watching carefully. They’re done fast and once the edges brown the bottoms are burning! Stick a toothpick in and if it comes out clean you can pull them out. Let cool.
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