Love = Gingerbread Cookies on a Snowy Sunday

Snowy days are always perfect for warm cookies and tea. The snow in Toronto is beautiful today and it almost feels like we could be living in the country, far away from the city. Here is a delicious, comforting gingerbread cookie recipe that is healthy too! and, oh, so fun to make!

Why these cookies are healthy:

Almond flour- Ground almonds make a wonderful flour substitute. This increases the protein content in baked goods as well as provides a gluten free option in many recipes. Protein increases the time that it takes to digest these cookies, balancing blood sugar and ensuring that you don’t have spikes and plummets in your energy level.

Coconut oil- Coconut oil is one of the best choices for cooking food, as it remains stable at a high temperature. It is a great fat to use in baking and has even been shown to reduce cholesterol levels in the body. Coconut oil is a wonderful source of lauric acid, a substance that has antimicrobial and antifungal properties. Human breast milk is the only other substance with a significant amount of lauric acid, which is very important for infants’ immune system development.

Dates- Dates are an excellent sweetener because they are rich in vitamins, minerals, and fiber. This balances blood sugar.

Molasses- Molasses is another good sweetener. It is an excellent source of iron, especially for women.

GingerBread Cookies

Ingredients: ¼ cup + 2 Tbsp coconut oil (melted) ½ cup cooking dates ¼ cup water 3 Tbsp molasses 1 Tbsp maple syrup

1 cup ground almonds (almond meal) 1.5 cups whole spelt flour 2 ½ tsp ground ginger ½ tsp cinnamon ⅛ tsp nutmeg ⅛ tsp sea salt ½ tsp baking powder

1 beautiful very dark chocolate bar


Directions: 1. In a food processor blend the dates, water, coconut oil, molasses, and maple syrup into a creamy mixture. 2. Mix the dry ingredients together in a bowl. Mix the wet and dry ingredients together. It should form a sticky dough. 3. Place in refrigerator for at least 1 hour. 4. Once the dough has cooled, preheat oven to 375. 5. On a floured surface, roll the dough out as thin as possible. Using a cookie cutter, cut out cookies and place on an oiled baking sheet. 6. Bake for 12 minutes, or until crispy. 7. Cool cookies on a rack. 8. Melt chocolate in a double boiler. Dip the cookies into the chocolate and spread out on a plate. Cool and yum yum yum, enjoy!

gingerbread cookies