Paleo Gingerbread Cookies

Paleo Gingerbread Cookies | The Paleo Diet

The holiday season is upon us and the lovely aroma of gingerbread cookies is filling the streets and shopping centers. Rather than reaching for a typical gingerbread cookie, made with flour, sugar, and vegetable oil, you should try our Paleo gingerbread cookies instead. This wholesome Paleo snack is sure favorite whether you’re hosting or going to a holiday party.

We’re using whole dates to achieve a mild sweetness. Dates, of course contain a large amount of natural sugar by weight, but also add polyphenols, fiber, and modest amounts of potassium. Most importantly, we’re limiting the sugar quantity by using only fifteen dates for the entire recipe, meaning each serving contains only one or two dates.

Instead of flour, we’re using a mixture of almonds and dried, unsweetened coconut, also known as desiccated coconut. It’s important to soak the almonds beforehand for at least 8 hours. Soaking initiates the process of germination, which reduces antinutrient levels within the almonds. Antinutrients include phytic acid, oxalates, and enzyme inhibitors, which, collectively, can interfere with digestion and impede the absorption of minerals.

Soaking doesn’t eliminate antinutrients entirely, but does yield significant results, with longer soaking times promoting greater reductions.[1] You can soak almonds and other nuts/seeds for up 24 hours, and after you’ve discarded the water, they’ll keep in the refrigerator for a few days.

INGREDIENTS

    • 1 cup almonds, soaked at least 8 hours
    • ½ cup desiccated coconut
    • 1 tbsp ginger powder
    • 1 tbsp cinnamon
    • 1 tsp allspice
    • 15 dates, pitted
    • ½ cup coconut milk
    • 2 tbsp coconut oil
    • 2 eggs

DIRECTIONS

gingerbread-cookies9
If the dates are somewhat hard, soak them in the coconut milk for about 15 minutes.
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Christopher James Clark, B.B.A.

@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

REFERENCES

[1] Abd El-Hady, EA and Habiba, RA. (May 2003). Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT – Food Science and Technology, 36(3). Retrieved from http://www.sciencedirect.com/science/article/pii/S0023643802002177

About Christopher James Clark, B.B.A.

Christopher James Clark, B.B.A.Christopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

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“10” Comments

  1. Unfortunately I cannot see the directions, only the ingredients. I am looking forward to trying this recipe. Is there another way I can get the recipe? I’m not sure if it’s just a glitch on the website.

  2. Should these be crisp? They are very tasty, and I would like a crispy cookie which I think would keep better.
    BTW a tiny pinch of flake salt on top lifts them to another level.

  3. I was looking for bread recipes on the website and this was the only recipe that came up. I was given a Paleo bread book for Christmas and have been experimenting ever since. At first the bread came out very flat so I separated the eggs, whisked the whites and folded them in, doubling the volume, which worked a treat. The bread is delicious, can be toasted and doesn’t fall apart. Still, the size is limited to 8″ x 4″ with a maximum 8 small sandwich-type slices as the product. I’d like to find a recipe that resembles a half or whole wheat loaf in size if there’s one out there?

    Thanks.

    • Pauline,

      We are not huge advocates of “Paleo bread” and other Paleo “baked goods” as staples in The Paleo Diet. Instead, people following the diet should learn to replace bread and other processed foods with real foods that are as close to their unaltered natural state as possible. If you still insist on consuming these semi-paleo foods, we recommend that you only consume those foods in moderation. Opt for Paleo “baked goods” that are made with coconut flour instead of almond flour. Almond flour should be only used sparingly since it is high in inflammatory omega-6 fatty acids.

  4. Pingback: My Site - The Very Best Paleo Diet Dessert Recipes

  5. From here on out, just consider Dates and Almonds to be a match made in heaven! This recipe is perfect for the holidays or any occasion where you want to add a bit of sweet!

    Next try taking 1 cup soaked almonds and dates (3-4 pitted) place in a blender. Add 3 cups water and blend. Filter with a cheese cloth if you want a smoother texture. This is a super easy and tasty almond milk recipe.

  6. Pingback: Paleo Gingerbread Cookies | Health Fitness Daily

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