These crisp and chewy spiced cookies are the perfect indulgent snack – with zero gluten or refined sugar!
Gingerdoodles are a hybrid of gingerbread and snickerdoodle cookies, combining the best of both worlds for a crowd-pleasing cookie. Ginger and date syrup give the depth and warmth of a gingerbread cookie while cream of tartar and cinnamon adds tanginess and spice you’d expect from a snickerdoodle.
Ditch Processed Ingredients Without Sacrificing Flavor
While traditional christmas cookies are often high in processed white sugar or molasses, these cookies use coconut sugar and date syrup instead to impart rich sweetness derived from wholesome ingredients. Date syrup is thick and dark colored, making it a great stand in for molasses in Paleo-friendly cooking or baking. It helps keep these cookies chewy and adds a deep golden color to the cookies. You can find it online or in health food stores.
A combination of blanched almond flour and arrowroot flour make these cookies a gluten-free delight, great for entertaining those who may have sensitivities to wheat or gluten. Arrowroot flour keeps the dough light while the almond flour helps keep the texture chewy while absorbing wet ingredients. Almond flour also adds fiber, fat and protein not often found in traditional cookies.
Add Tea for Antioxidants and Enhanced Flavor
English breakfast tea adds antioxidants and a subtle malty note to the cookie dough. This variety of tea also adds a jitter-free dose of caffeine and antioxidants. Tea (especially tea crystals) blend effortlessly into baked recipes for bread, brownies and cookies while complementing the other ingredients while never being overpowering.
Note: It’s important that the dough is very cold before rolling or the cookies will spread too thinly. You can freeze the dough for 30 minutes or refrigerate overnight. Keep the remaining dough in the bowl in refrigerator while cookies are baking to keep it chilled.
- 3/4 cup softened unsalted pasture-raised butter
- 1/2 cup coconut sugar
- 3 tbsp date syrup or molasses
- 1 tsp vanilla extract
- 1 large egg
- 3 cups blanched almond flour
- 1/2 cup arrowroot flour
- 2 sachets Pique English Breakfast Tea Crystals
- 2 tsp ground ginger
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- Preheat oven to 350ºF and line a large baking sheet with parchment paper. Stir together almond flour, arrowroot flour, Pique English Breakfast Tea Crystals, ginger, cream of tartar, baking soda and sea salt in a medium mixing bowl.
- In a separate medium mixing bowl, use a hand mixer to beat butter until creamy, about 1 minute, beat in coconut sugar for another 1-2 minutes. Add date syrup, vanilla extract, and egg. Continue to beat until just combined, about 15 seconds.
- Gradually beat in flour mixture until a dough forms. Cover the bowl with plastic wrap and freeze for 30 minutes to firm dough. Mix together coconut sugar and cinnamon in a small bowl. Scoop out tablespoon amounts of dough and roll into a ball, roll in cinnamon-sugar and place on baking sheet 3 inches apart. Bake for 10-11 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough after the cookie sheet has cooled. Store in an airtight container in a dry spot.
Recommended for this recipe:
Pique English Breakfast Black Tea
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