How was your Thanksgiving?
Mine was wonderful! I love getting together with family, drinking wine and eating good food. I did a really good job this year not overeating, too! I even brought a new appetizer which I plan to blog later in the week. The night of Thanksgiving David & I drove up to Truckee. We stayed at my parent’s cabin through the weekend, and had one of the most relaxing weekends up there to date. We went on some walks in the woods, did a crazy HIIT workout that David made up, drank some wine, tried two new restaurants, watched Jim Gaffigan on Netflix (I almost chocked to death while taking a sip of water during it), and watched a movie called Odd Thomas (I recommend it! Totally different!). Oh yeah, and the best part may have been waking up on Saturday to snow! Ryder loved it.
With Christmas fast approaching, I thought it’d be the perfect time to share these “healthy” ginger cookies. I love these simple ingredients. My favorite Christmas cookie every year are gingersnaps, but since doing our Whole30, I haven’t felt like adding sugar and flour back into our diet. These cookies are the perfect way to make me forget about my old favorite.
The dough only uses one bowl and you can use a regular large spoon to mix everything together. It doesn’t take any fancy equipment, which is always a bonus in my opinion. It makes it that much easier to make them in a hurry, like during the week for example.
Molasses Ginger Almond Meal Cookies
Recipe by Om Nom Ally
Makes 1 dozen
1/4 cup coconut oil, melted
1/4 cup molasses
1 tablespoon maple syrup
2 teaspoons vanilla extract
1 1/2 cups almond meal
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1. Preheat oven to 350 degrees. Line a cookie sheet with a silpat or parchment paper.
2. In a medium bowl; mix together all of the ingredients. Mixture will be sticky. Roll out 1 tablespoon balls and evenly spread out over cookie sheet. Bake for 12-15 minutes. Remove from oven and let cool on wire rack.
