Holiday Ginger Walnut Cookies
by Cathy Connally
Holiday Ginger Walnut Cookies
Rated 5 stars by 1 users
Category
desserts
Servings
28-32 cookies
Prep Time
30 minutes
Cook Time
16 minutes
Calories
46
These holiday cookies are fast to make and they disappear quickly, so beware. All plant based, they are aromatic and great with a cup of coffee. This recipe uses kamut flour which is wheat but usually more digestible by those with wheat allergies. Kamut is an ancient grain that is higher in protein and has a smooth nutty texture. Enjoy this dairy-free and oil free cookie any time.
Author:Flavours: The warmth of ginger with a crispy texture offset by the slight bitterness of a walnut topper.
Benefits: More digestible than other wheat varieties, higher in protein, fibre, zinc, phosphorus, magnesium, thiamine, niacin with some trace minerals such as. selenium, copper and manganese which help normalize metabolism and maintaining normal blood pressure and provide protection from oxidative stress. With zero cholesterol, the monk fruit version has 40% fewer calories and 90% lower in sugar.
Cathy Connally
Ingredients
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½ cup almond butter (or other nut butter)
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¼ cup + 3 tbsp (100 ml) water
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1 chia seed egg (1 tbsp ground chia seeds + 3 tbsp water)
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1½ tsp pure monk fruit powder
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4 tbsp (85 g) molasses
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2 cups (276 g) Kamut flour (or Spelt flour)
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2 tsp baking soda
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1 tsp cinnamon
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1 tsp cloves
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2 tsp ground ginger
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16-18 (88 g) walnut halves (optional) split in half
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Icing sugar in dispenser, optional
Directions
Preheat oven to 350°F (177°C). Line the cookie sheet with parchment paper.
Mix the almond butter and 100 ml water and set aside. Mix the chia seed egg and set aside.
Place all ingredients except the walnuts into a large mixing bowl. Mix with a hand mixer or by hand until thoroughly incorporated.
Use a tbsp to measure out the cookie dough. Flatten it and place on the cookie sheet. Press ½ of a walnut half into the cookie. Cookies can be placed fairly close together as they will not spread too much.
Place as many as will fit on the cookie sheet and place on the centre rack of the oven.
Bake for 13 minutes. Turn broiler on to 500°F (260°C). and bake for 3 minutes. Turn oven back down to 350°F (177°C) and bake a second batch if necessary.
Let cool for 10 minutes and serve with icing sugar sprinkled if desired.
Recipe Note
Equipment: Hand mixer, mixing bowls, spatula, 1 tbsp measuring spoon, parchment paper, cookie sheet
Nutrition
Calories 46, Fat 0.7 grams, Saturated Fat 0 grams, Cholesterol 0 milligrams, Carbs 8.2 grams, Fiber 1.4 grams, Protein 1.7 grams, Sugar 1 grams, Sodium 91 milligrams