I have a cup of tea almost every afternoon and I usually enjoy a crispy treat along with it. Being of British heritage, a good biscuit is always welcome and I often have gingersnaps on hand. There is nothing wrong with having a small, sweet cookie as a pick me up but I was certainly willing to try Julie Daniluk's Gluten-Free Ginger cookie recipe.
The biscuits are made simply with almond butter and almond meal, ginger and cinnamon, with a touch of flax and vanilla, sweetened with honey. Now that I have been eating so much 'cleaner' I don't miss the super-sugary treats and any cravings I may have had have all but disappeared. I really love these ginger snaps and they are just right to have with my cuppa tea.
They are crisp and gingery, so that fits the bill, and although they are not sweet like a store-bought cookie, I am very satisfied in terms of having a treat in the afternoon. My only disappointment is that I can't serve them to my almond-allergic hubby so I have to save them all for myself. I've also determined that I could easily eat the whole batch rather quickly so I do still limit my portion sizes somewhat. It is also quite an expensive recipe to prepare since almond butter and almond meal are not cheap, even if purchased in bulk. When I baked these cookies the first time I only made 1/2 the recipe to make certain I liked them before investing the ingredients of a whole batch. Actually, having just 12 cookies instead of 24 kept them fresh for me to eat for the week. I need some more almond products and then I will be making them again as soon as possible!
If you'd like to try them, you can find the free recipe over at Julie's website, HERE.
They sound good. I'll have to see if I can get all those ingredients. My sister is allergic to wheat and some other ingredients, but I think she can eat everything in that recipe.
Posted by: Vireya | December 08, 2017 at 05:49 AM