Gingerbread Almond Cookies title

Are there any cookie monsters out there?  My hand is unashamedly raised.  Cookies were always a treat for me when I was younger and they had to be washed down with a glass of cold milk. During my university days Mille’s Cookies became favourite of mine, so I can easily say that I’m a bit of a cookie monster.

Gingerbread Almond Cookies 2

These days I like to try to make healthier alternatives of my favourite treats.  I’ve already blogged a lovely gluten-free Peanut Butter Cup Cookie recipe, which I plan on making again soon, but I was curious to see if I could create a simple cookie recipe with almond butter.  Guess what?  I’ve cracked it!  These 4 ingredient grain-free cookies are so easy to make and absolutely delicious. 

Gingerbread Almond Cookies
Prep Time
10 mins
 
A wonderful and easy grain-free cookie recipe!
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 cup almond butter
  • 1 large egg
  • 4-6 tsp ground ginger
  • 1-3 tbsp maple syrup
Instructions
  1. Preheat the oven to 180 degrees and prepare a non-stick baking tray.
  2. Pour all of the ingredients into a food processor and mix together until the batter is smooth.
  3. Take tablespoon portions of cookie batter and roll into balls in the palm of your hands.
  4. Place the balls onto the baking sheet leaving roughly 1/2 inch between each one and flatten with the palm of your hand.
  5. Mark with a fork to create a grid design on the cookies.
  6. Bake for 8-10 minutes or until golden brown.

Gingerbread Almond Cookies 1

Naturally these cookies are grain-free and full of healthy fats from the almond butter making them a great healthier alternative.  The amount of ground ginger added to the cookie batter is optional, but I found that I had to add a little extra so that the almond butter flavour wasn’t too overpowering.  The ground ginger also acts as a stabiliser for the cookie batter, which means no flour is needed.

Gingerbread Almond Cookies 3

“Me want cookie!”

If you watched Sesame Street when you were younger, you would have understood the Cookie Monster reference.  I’ve kept my batch of these soft chewy cookies in the fridge in an airtight container and they’re still going strong, they would also store well in the freezer.  Next time I make these I would be tempted to add some chocolate chips and sea salt, yum!  Happy baking!

Are you a cookie monster?  What is your favourite cookie flavour?