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    Home » Dietary Consideration » Dairy-Free

    Cinnamon Ginger Cookies

    Published: Jan 13, 2013 · Modified: Oct 22, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    Well everyone it's Sunday. Which means tomorrow it's back to work. Oh goody!

     I hope everyone has had a good weekend! Mine has been filled with a lot of homework but I did have time to fit in a bit of baking today. I hope you like these! I made these cookies a few times over the holidays and I am still not sick of them. That is a sign of a good cookie if you ask me.

    Cinnamon ginger cookies on a baking rack.

    Cinnamon Ginger Cookies

    I made these cookies a few times over the holidays and I am still not sick of them. That is a sign of a good cookie if you ask me.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 24 cookies
    Calories: 109kcal
    Author: Dr. Erin Carter

    Ingredients

    • 2 1/2 cups almond flour
    • 5 tablespoon butter or coconut oil to make it dairy free
    • 1/3 cup honey
    • 2 tablespoon organic gluten free vanilla
    • 1/4 teaspoon baking soda
    • 2 teaspoon ground ginger
    • 1 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon nutmeg
    • 1/8 teaspoon sea salt

    Instructions

    • Place almond flour and butter in a glass bowl
    • Microwave bowl for 1 minute on high to melt butter
    • Add the rest of the ingredients to the bowl and mix well with a pastry blender
    • Preheat oven to 300 F
    • Form dough into balls approximately 1.5 inches in diameter and place on a cookie sheet
    • Flatten balls with a fork (make a criss-cross pattern) (**tip: if you wet the fork the dough won't stick to it)
    • Bake cookies for 15 minutes
    • Turn oven down to 200 F and cook for an additional 12-16 minutes (this depends on your texture preference, the cookies will turn out softer if cooked for 12 minutes but will be more like ginger snaps if cooked for longer)
    • Remove cookies from oven and cool for a few minutes before transferring to a plate or rack to cool completely.**

    Notes

    **DON'T let these cool completely on the cookie sheet or they will be VERY hard to remove - trust me I did that the first time I made these and it wasn't fun!

    Nutrition

    Calories: 109kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    A photo of Dr. Erin Carter wearing a floral dress in her kitchen.

    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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