Today I’ve got a great treat for all of you — delicious Paleo Gingerbread Cookies from a blogging friend of mine. Cookies are always welcome around here, but these are special, and you’ll soon see why.
I love making healthy treats for my family like our “Almond Joy®” Bars, Homemade Gummy Snacks, “Dorito®” Popcorn, and Healthy Chocolate Truffles. More and more we’re going grain free so I’m thrilled to add these gingerbread cookies from Kate’s Healthy Cupboard to our recipe box.
This recipe is a great takeoff from traditional gingerbread cookies or gingerbread men, plus they’re grain free and vegan. My husband LOVES spiced cookies, so I am going to be making these many times for sure!} In any case, here’s Kate with the post and the recipe.
Molasses style cookies are a favorite around here anytime of the year!
Gingerbread men cookies are festive, cute and have a lot of character, but they are also a lot of work!! I decided to take that flavor and do a simple cookie ball with all the flavor and half of the work (and none of the traditional grain)!
This recipe for paleo gingerbread cookies calls for a unique flour…
What is Chestnut Flour and How to Use It
After trying chestnut flour in these paleo gingerbread cookies, you’ll be won over to it, but you might wonder how else you can use it. Here are some facts about it to get you more acquainted with what it is and how you might incorporate it into your diet.
1. Chestnut flour is a gluten free alternative to regular flour made from ground chestnuts. Chestnuts are dried and then made into sweet flavored flour in Italy for centuries.
2. In Tuscany, chestnut flour is considered a staple food, and it is commonly called for in recipes such as:
– chestnut flour bread
– pie crust
– crepes, and
– other baked goods.
3. Chestnut flour has a slightly sweet flavor. As a result, it’s a perfect fit for recipes involving almonds, chocolate, honey and hazelnuts. I’ve found it to be awesome in fall recipes that incorporate pumpkin and spice.
4. Chestnut flour and Baking.
– has fewer carbohydrates than regular white flour but has many of the same baking properties as flour. Chestnuts do not contain the fat content regular nuts have, and are instead largely composed of carbohydrates.
– creates a fluffier baked good
– has a distinct taste that has a bit of spiciness to it and
– pairs really well with warm fall flavors, especially ginger!
I love using almond flour and am not afraid of fat by any means. I’m just enjoying how much fun this flour is to work with, and not to mention how good it is!
5. Is it a nut or a fruit?
According to Wikipedia, it’s a fruit. If you have tree nut allergies, please look into this more, but my understanding is that it’s not a nut!!!
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Where can you buy chestnut flour?
- 1½ cups finely-ground almond flour (I prefer Honeyville. Use Tiger Nut Flour for AIP)
- ¼ cup chestnut flour* (see substitutions, including AIP below)
- 3-4 tbsp granulated sweetener such as coconut palm sugar, which is AIP (I used Swerve for a no sugar option. From Adrienne: You could try 2 scoops stevia extract (see How to Use Stevia) as well, or, for AIP, use coconut sugar or maple syrup - see Choosing Maple Syrup)
- 3 tbsp coconut oil, softened (ghee or butter should work as well)
- 1½ tbsp molasses (use appropriate sweetener sub as needed. See below**)
- 1 tsp vanilla extract
- 2 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp sea salt (I use Real Salt)
- Place the almond flour, chestnut flour (or arrowroot), sweetener, butter and spices and salt in a food processor and combine.
- Add in the molasses and vanilla and pulse until dough forms into a big ball.
- Place the dough in the refrigerator for at least 30 minutes to keep the cookies from spreading as they cook.
- Roll the dough into one inch balls and place on a parchment lined cookie sheet.
- Bake at 350 for 12-15 minutes. Let cool for a few minutes on the cookie sheet before moving to a cooling rack. Cookies will get crisp as they cool.
- Store in an airtight container. Place in the refrigerator if you prefer a hard cookie.
The cookies may spread a tiny bit more, but are still delicious!!!
** For a low glycemic substitute, try ¼ tsp molasses added to ⅓ cup of xylitol, erythritol, or this Truvia® Substitute and use that in place of the straight molasses.
Now you can have the fabulous flavor of gingerbread cookies done healthier — at Christmas — or anytime of year!
Have you ever heard of or used Chestnut Flour before?
Kate Criswell is a Fitness Trainer and Nutrition Coach who loves spending time in the kitchen tweaking recipes to make them healthier yet still satisfying and delicious. For more of her grain-free recipes and tips, visit Kate’s Healthy Cupboard at www.kateshealthycupboard.com.