These cookies can come together in no time for a perfect, chewy spiced holiday treat that the entire family will love!

I am on a mission. A mission to re-create all of my favorite childhood recipes and these ginger cookies were at the top of my list! Why you ask? Well because they are exactly what I think of when I am trying to get into the Christmas spirit. 

Soft, chewy, spiced to perfection, and naturally sweetened with maple syrup. Perfect to dip in some warm coconut milk.

 Santa is going to be veryyyyyy happy this year. Santa, you're welcome.  These chewy ginger cookies are inspired by my Aunt Beryl's ginger cookies she always lovingly made with us at my Maw Maw's house. Christmas felt incomplete without these cookies and I really wanted them back in my life for my little family. And, a plus to this cookie situation is that they are easy to make. All you need is 7 ingredients, one bowl, and a wooden spoon! If you don't have a wooden spoon you have your hands. They are no fuss and easy to clean up which is what I like in a recipe. Make these for your family, for santa or for a friend with food allergies and they will surely be in the christmas spirit! Happy baking!

A note on Substitutions: 

- Almond flour can be used in place of tiger nut flour 1:1 ratio. (This is a CEP and AIP reintroduction)

-Cream of tartar can be used in place of lemon juice if not following the elimination phase of the CEP 1:1 ratio

Raw Honey should work in place of the maple syrup as it holds the dough together. 



Holiday Ginger Cookies (CEP, AIP, Paleo) 

Prep Time  -  Cook Time  -  Total Time

   5 min            12 min               17 min

Servings: 7- 8 cookies

Ingredients:

2 cups Tigernut Flour

1/2 tsp. baking powder 

1/4 tsp. salt 

2 tsp. vanilla powder 

1 tsp. ground ginger (If you want more of an intense ginger flavor do 1 1/2 tsp.)

1/2 tsp. ground cinnamon 

1 tsp. lemon juice 

1/3 cup maple syrup

Directions:

1. Preheat the oven to 350 degrees F and place a rack in the middle of the oven . 

2. Line a baking sheet with parchment paper and set aside. 

3. In a large mixing bowl add your dry ingredients: tiger nut flour, salt, baking soda, vanilla powder, ginger, and cinnamon and mix together until it is well combined. Use a fork to break down any clumps from the tiger nut flour. 

4. Pour in the maple syrup and lemon juice. Using a wooden spoon stir everything together. 

5. Mix until a sticky dough forms together. You may have to use your hands to form it together. 

6. Scoop 2 tablespoons of dough, roll into a ball and place it on the parchment lined baking sheet. repeat until dough is used up. This should make 7-8 medium sized cookies. (If you want smaller cookies scoop 1 tbsp. of dough and this will make about 15 small cookies). 

7. Use the palm of your hand to smash the dough into a disk. 

8. Bake in the oven for 12 minutes until the edges are golden brown. 

9. Cool completely on a wire rack. 

**Store in airtight container for up to a week. 



Kellie is a wife, mamma, health coach, and recipe developer for MyCrazyJourney. Celiac disease, digestive issues and a plethora of food intolerances led her to AIP in 2014 and the CEP in 2017. She and her family have since adopted a modified version of these templates. Her goal is to inspire others to take their health into their own hands by cooking foods that are creative, fun, and contributive to health and wellness. Kellie's background is in art and education, but she has always had a passion for food and it's powerful healing properties. Many of her creations are inspired by her experiences and designed to be enjoyed by the entire family! You can find Kellie here at MyCrazyJourney writing guest posts and on Instagram.

>