Updated: Mar 26
Warning! With a recipe that is basically gluten-free, dairy-free, and refined sugar-free, you might want to surprise your holiday guests with a treat that has all the flavors and yet, is not packed with non-functional foods.
I started to make these and immediately added my own twist. If you're looking for something similar to ginger cookies, this may be just it! Bonus points are that they actually have more nutrition, are easier to make and I love how they become crunchy. And even though they have a lot of sugar (coconut sugar) and I am no longer used to extra sweet foods, I love how these taste. As long as I am aware of the effect they have on my sugar monster (they really awake him), I keep my mindful eating and I eat just a few, each time.
So what's inside of these?
1 cup smooth Almond Butter
1 cup Coconut Sugar
1 Tbsp Chia Seeds
3 Tbsp Water
1 Tsp Vanilla extract
3 Tsp Baking powder (or 1 Tsp Baking soda)
1/2 Tsp Pumpkin spice mix
a pinch of Salt
a pinch of Cinnamon (just to sprinkle on top)
Preheat the oven to 350F and line a baking sheet with either aluminum foil or parchment paper.
Mix the chia seeds in a glass with the water- let it sit for about 5 minutes, while you're putting the other ingredients together.
In a bowl, mix all the other ingredients together and combine the soaked chia seeds (you'll see the water will be absorbed by the seeds).
With your hands roll the dough into 1 to 1 1/2" balls and place them apart on the baking sheet.
Gently flatten the balls with a fork and finally sprinkle with cinnamon before taking them to the oven.
Bake for 13-15 min, remove from the oven and let them cool down so that they get crunchy. (Note: They will be darker on the bottom, as the coconut sugar tends to caramelize - it's normal).
Store in an air-tight container.
Adapted from a recipe on Wildfoodgram
Get more great recipes for the season on my "Healthy Holiday Season Menu Recipes" here