Gluten-Free Almond Ginger-Berry Holiday Cookies
Last modified: December 7, 2022
Reading Time: 2 minutes
- 1 ½ cups frozen berries
- ¼ cup date syrup or pure maple syrup (reduced sugar substitutes: ¼ cup Lakanto maple syrup or 2 TBSP maple/date syrup)
- ⅛ cup filtered water
- 2 Tablespoons chia seeds
- 1 teaspoon grated ginger root
- 2 cups almond flour (plus 1-3 TBSP more if needed)
- ¾ cup oat flour (use 1 cup rolled oats if making your own flour)
- 1 Tablespoon tapioca starch
- ½ teaspoon pink Himalayan or sea salt
- ¼ teaspoon baking powder
- ¼ teaspoon Ceylon cinnamon (optional)
- ½ cup date syrup or pure maple syrup (reduced sugar substitute: Lakanto maple syrup or ¼ cup maple syrup)
- ⅓ cup melted coconut oil
- 1 Tablespoon pure vanilla extract
- In a small saucepan, add in berries and maple syrup. Over medium heat, bring mixture to a boil. Reduce and simmer for about 10-12 minutes. Let cool slightly. Add to blender along with ginger and chia seeds. Blend up. Let sit to thicken. (Jam thickens even more overnight if you want to make the jam ahead of time and store in refrigerator until ready to make the cookies.)
- Preheat oven to 350F.
- In a large mixing bowl, add in both flours, salt, baking powder, and cinnamon. Whisk together.
- Add in maple syrup, coconut oil, and vanilla. Stir together. Add in additional 1-3 tablespoons of almond flour if batter is too wet to handle and form into a ball and add in a little bit of water/nut milk if dough does not stick together.
- Roll about 1 tablespoon of dough into a ball, and place onto a parchment-lined baking sheet. Gently press your thumb into the center to make room for the jam.
- Add about ½-1 teaspoon of jam into the well in each cookie.
- Bake for about 12-15 minutes or until the bottom of cookie browns just a bit. Let cool on baking sheet.
- !Cookies last up to about 1 week; store in an air-tight container.
Makes 24 cookies. Per cookie (based on using date syrup):
Calories: 102 |
Total Fat: 5 g |
Total Carbohydrate: 14 g |
Dietary Fiber: 1 g |
Protein: 1 g
Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on.
Berries are loaded with antioxidants that help keep free radicals under control, protect cells, and reduce the risk of disease.
Chia seeds are a fantastic source of plant-based protein, boasting 4 grams per ounce. They’re loaded with antioxidants, which fight disease-causing free radicals.
Just 1/2 teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, immunity, and more.
Coconut oil provides a boost of healthy fat that can energize and satiate. It is a strong antiviral, anti-inflammatory, and antibacterial food.
Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. It has been used for thousands of years in Asia to treat stomach ache, diarrhea, and nausea.
Maple syrup contains a number of minerals including manganese, zinc, calcium, and potassium. It also contains amino acids, antioxidants, and even some anti-inflammatory compounds.
Oats are technically gluten-free because they aren’t a type of wheat, barley, or rye grain. However, if you have celiac or a significant gluten sensitivity, look for oats that are certified gluten-free to ensure no cross-contamination.
Tapioca flour is a starch from the cassava (aka Yucca root) that makes an excellent gluten-free thickener. It contains folate, vitamins B and K, and is rich in iron and calcium.
Vanilla was once used in Europe as an aphrodisiac and in the production of certain medicines such as nerve stimulants.