Grain-Free Gingerbread Balls
These little treats are made with a unique nut flour, chestnut flour! Try Gingerbread Balls as a grain-free alternative to traditional gingerbread cookies.
Ingredients
- 1 1/2 cups finely ground almond flour I prefer Honeyville
- 1/4 cup chestnut flour* see substitution below
- 3-4 tablespoons granulated sweetener such as coconut palm sugar I used Swerve for a no sugar option
- 3 tablespoons grass-fed butter softened (ghee or coconut oil should work)
- 1 1/2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon sea salt
Instructions
- Place the almond flour, chestnut flour (or arrowroot), sweetener, butter and spices and salt in a food processor and combine.
- Add in the molasses and vanilla and pulse until dough forms into a big ball.
- Place the dough in the refrigerator for at least 30 minutes to keep the cookies from spreading as they cook.
- Roll the dough into one inch balls and place on a parchment lined cookie sheet.
- Bake at 350 for 12-15 minutes. Let cool for a few minutes on the cookie sheet before moving to a cooling rack. Cookies will get crisp as they cool.
- Store in an airtight container. Place in the refrigerator if you prefer a hard cookie.