Healthy Gingernuts Recipe

Name: Healthy Gingernuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup blanched almond meal; 1/4 cup coconut flour; 2 heaped teaspoons tapioca flour (or arrowroot flour); 1/4 level teaspoon bicarb soda; pinch good quality salt; 2 heaped teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 tablespoon granulated Natvia; 3 tablespoons rice malt syrup (use maple syrup for a 100% paleo version); 3 tablespoons organic, grassfed butter; 1 tablespoon vanilla extract; Extra 2 tablespoons Natvia for dusting

Servings: persons

1 cup blanched almond meal
1/4 cup coconut flour
2 heaped teaspoons tapioca flour (or arrowroot flour)
1/4 level teaspoon bicarb soda
pinch good quality salt
2 heaped teaspoons ground ginger
1 teaspoon ground cinnamon
1 tablespoon granulated Natvia
3 tablespoons rice malt syrup (use maple syrup for a 100% paleo version)
3 tablespoons organic, grassfed butter
1 tablespoon vanilla extract
Extra 2 tablespoons Natvia for dusting

1
Preheat oven to 200 C. Line a cookie sheet / baking tray with baking paper.
2
In a large mixing bowl, combine the almond meal, coconut flour, tapioca, bicarb, salt, Natvia and spices.
3
In a small pan over the stove (or the microwave if that's easier for you), gently melt the butter, syrup and vanilla together over a low heat. As soon as they are just melted, pour the melted mix into the dry ingredients and combine to form your cookie dough.
4
Scoop out tablespoon-sized portions of the mixture, roll in to balls and then flatten to form a cookie shape a bit more than 5mm thick. (The cookies will not expand or flatten very much in the oven.)
5
Arrange the cookies on your baking sheet. Brush with a very tiny amount of water (just a little bit on the tip of your finger is sufficient). Then, take a pinch of Natvia (between dry fingers!) and sprinkle over the cookies. Don't coat the cookies thickly; just a dusting will do, as stevia is very sweet.
6
Bake for approximately 10-12 minutes, until the cookies start to turn a dark golden brown.
7
Remove from the oven and allow to cool completely; the cookies will still feel very soft when you take them out but will harden up substantially.
8
When cool, taste test! Dust with a little more Natvia if you need to. Enjoy

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup blanched almond meal, 1/4 cup coconut flour, 2 heaped teaspoons tapioca flour (or arrowroot flour), 1/4 level teaspoon bicarb soda, and more.

Yes, Healthy Gingernuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Healthy Gingernuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions