Grain Free Tahini Gingersnap Cookies

Grain Free Tahini Gingersnaps

The perfect recipe for the Holidays, that replaces the “naughty” ingredients for healthy substitutes. A completely grain free sweet treat.

I bet you’ve never heard of a tahini base for cookies, but these are pure perfection.  Would you believe this cookie is actually an immune system booster?

Tahini is high in protein and loaded with vitamins and minerals. It’s a great way to obtain B vitamins like thiamine, along with minerals, including magnesium, copper, phosphorus, manganese, iron and zinc.

And don’t get me started about ginger. Ginger is a powerful little root that aids in digestion and inflammation.

Plus we then sweeten with Black Strap Molasses, which is high in trace minerals (iron, potassium, calcium and magnesium) making it more nutritious than most other sweeteners. It’s strong flavor adds a richness to these cookies.

1 small (10.5 oz) jar of Tahini

½ cup coconut sugar

½ cup black strap molasses

2 teaspoons ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1 teaspoon cinnamon

1 egg

1 teaspoon baking soda

pinch of sea salt

Preheat oven to 350 degrees.

Blend ingredients until well incorporated. Line baking sheet with parchment paper. Scoop or roll dough into 1 inch scoops, place 2-3 inches apart.

Bake at 350 degrees for 10 Minutes.

Place on mesh rack to cool, about 5 minutes.

Store in airtight container.

 

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