Melt-in-your-mouth ginger cookie recipe with a chewy texture. Dipped in homemade vegan white chocolate for a Santa-ready cookie. No milk dipping required! Made with Epicure spices and baking tools.
I promise, in January, I’ll make a lot of casseroles, high-fat meals, and whole food lunches. But for now, let’s do Christmas cookies, yes?
Okay, right, sugar-free gingersnap cookies! I teamed up with Epicure on this one. From spices to nifty baking utensils. Seriously, have you seen the Easy Scrape? It’s scrapes the dough clean from any bowl (and gives you at least 2 more cookies than you would have had, had you not used it).
Each cookie is dipped in a vegan white chocolate coating, like the milk dip that Santa will do on Christmas morning, only it’s already done for him!
Okay, paleo cookie time with Epicure! Don’t have Epicure products? That’s okay (although I highly recommend you get some ;) you can make this recipe with items you have in your pantry right now.
- 1 cup finely ground blanched almond flour
- 1 cup tapioca starch
- ¼ cup cassava flour
- ⅓ teaspoon grey sea salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ cup coconut oil, melted
- ⅔ cup xylitol
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1 tablespoon finely ground flax seed + 3 tablespoons of warm water
- Combine the flax seed with the water and set aside.
- Add dry ingredients to a bowl and mix until incorporated. Set aside.
- In a separate larger bowl, combine wet ingredients until smooth. Add dry ingredients and mix with a spatula or use your stand mixer. Mix until combined.
- Line a two baking sheets or an Epicure Baking Sheet with parchment paper or an Epicure Bake & Roll.
- Using your tablespoon, divide dough into small balls, rolling between your hands and placing on the baking sheet. To scrape the remaining dough from the bottom of the bowl, I use my Epicure Easy Scrape. Once complete, transfer to the freezer to chill for 30 minutes.
- Preheat oven to 325F. Once cookies have cooled, transfer directly to the preheated oven. Bake for 15-20 minutes, until cracked on the tops and lightly golden on the bottoms.
- Remove from the oven and allow cookies to cool for 1 hour.
- While the cookies are cooling, prepare the vegan white chocolate. It can sit out on the counter for 30-45 minutes to slightly harden (which will make frosting a lot easier).
- To prepare, add all ingredients and set aside.
- When cookies are ready, dip half of the cookie in the white chocolate and place on a cooling rack.
- Once all cookies are complete, transfer to the freezer for 15 minutes to harden up. You can skip this step, but it will take longer.
White Chocolate: if you want it white, omit the vanilla extract.
Chilling: don’t skip this step.
Nutrition Information: while much lower in carbs than a classic gingersnap, this recipe isn’t totally low-carb. I would enjoy these as a treat in a carb-up.
Xylitol: if you don’t like xylitol, feel free to replace with a sugar of your choice.
View Nutrition Information (once on page, scroll down)
Dry ingredients, add to a bowl.
Wet ingredients, I mixed mine in my stand mixer, but anything will do the trick. Once it’s fully mixed, add the dry ingredients.
The dough should look like this, perfectly scoopable!
Make little balls and transfer to the freezer for 30 minutes.
Then bake and devour! And by devouring, I mean share with 19 of your closest pals. Well, maybe 15.
Post-Christmas guilt doesn’t have to be your reality this go-around. No more stressing about hurting friends’ feelings, having to justify your dietary choices or feeling helpless around the dessert table.
My Christmas Dessert Freedom Cookbook is your complete paleo, vegan, gluten-free, all-around good-for-you, allergy-friendly Christmas miracle. Make healthy, classic Christmas desserts, eat well, feel great, look great and rest easy knowing that everything you are enjoying this holiday season? Is good for your body.
Unique dessert recipes for a guilt-free November, December, January… and beyond.