Not long and it is Christmas again. What better way to celebrate that special time then to bake some cookies. The smell of fresh baked cookies in your house will for sure bring you in the Christmas spirit. Even I get into the Christmas spirit with that cookie smell like these gluten-free Gingersnap Cookies. I have to admit, not the biggest fan of this holiday. What I do love is all the good food. At my home eventhough I am the one with a food blog, my brother who is an amazing cook and amazing big brother, will do all the cooking.
It is perfect, he likes to stand in the kitchen for hours, our dog sitting there, sniffing and hoping that something might, by accident, fall down. My Mum and I will sit at the same time in the living room and either have some coffee or later the a nice glas of red wine.
I love to dip cookies in my coffee, makes both so much yummier, you just have to be careful that in the end half of the cookie really is in your coffee and you need a spoon to get it out. For my family the festive season has always been about food and family coming together. Especially when the end of the year is coming we should all slow done once in a while and take a deep breath. It is about mindfulness. We all have the tendency that we want more, more of everything, more shoes, more clothes, more money, more food.
In the end it does not really matter if we do not take the time to enjoy and be thankful for what we have. Try it, try to do some small little exercises like right before you go to sleep, think about 3 things that happenend that day you were thankful for. When you are eating food, really focos on what you eat, what you smell, how it looks like. Put your fork down while you are chewing that way you automaticially slow down. Hopefully baking these gluten-free Gingersnap Cookies will put you in the Christmas spirit.
Gluten-free Gingersnap CookiesPrint This
- 1 1/2 cups All purpose gluten free flour
- 1/2 cup Almond Flour
- 2 tsp Ginger powdered
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 1 pinch Sea Salt
- 2 tbsp Coconut Oil
- 6 Prunes pureed with 2 tbsp water
- 1 cup Erythrit or any other sweetner
- 1 large Egg
- 2 tbsp Molasses
- 2 tbsp Candied Ginger – Chopped
- Preheat the oven to 350° Fahrenheit.
- In a bowl whisk the dry ingredients together.
- In a smaller bowl add all the wet ingredients and mix well.
- Poor the wet ingredients into the big bowl and mix well. With two teaspoons drop some dough on a with parchment paper lined cookie sheet.
- I press with some wet fingers the dough a bit down to have them more flat and crunchy after baking.
- Bake for 8 -10 minutes and let them cool down on a cooling rack.