The holidays are right around the corner and it can be a slippery slope for our diets.  It seems like we’re tempted with holiday desserts everywhere we go!  I hate to miss out on the fun but I also hate the feeling of tight jeans!  So instead, I like to bring healthier alternatives to the party.  Eat dessert, and fit in my pants the next day?  Win, win!

Gingersnap cookies are a holiday favorite and a staple at almost all Christmas parties.  Instead of passing on these yummy, crunchy, cookies, I chose to recreate them.  As with most of my recipes, it starts with a lot of research!

I like to compare the healthy and unhealthy recipes to see what the constants are.  What makes a gingersnap a gingersnap?  The more recipes I looked at, the more apparent it became that the crucial ingredient in gingersnaps, besides the obvious ginger, is the baking soda.  It calls for a lot of baking soda!  Apparently th is what gives ‘snaps their snap!

So I used a similar cookie dough base to that of my Paleo Chocolate Chip Cookies.  Instead of adding chocolate chips, I infused the dough with spices like ginger, cinnamon, cloves and cardamom.  And per my research, upped the quantity of baking soda. 

Into the oven my little experiment went, and only minutes later, out came perfectly crunchy and chewy gingersnaps!  These are sure to be a hit at your next holiday party.

 

Paleo Gingersnap Cookies

1 cup almond butter

1 scoop Raw Protein Powder (vanilla)

1 egg

1/3 cup maple syrup

1 tbsp ginger

½ tsp cinnamon

1/8 tsp cardamom

1/8 tsp cloves

2 tsp baking soda

¼ cup coconut sugar (for rolling)

 

  1. Combine the almond butter, protein powder, syrup and egg in a mixing bowl
  2. Add the spices and baking soda and mix until combined
  3. Roll cookie dough balls in coconut sugar (this step is optional but gives the cookies a sweet crunch when baked)
  4. Bake for 10 minutes
  5. Chill in the fridge to add an extra crunch to these snaps          

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