Today, I made cookies. Not really that special, right? WRONG!!! These cookies are incredible!! They take a bit more effort than your standard toll house chocolate chip cookies, but the extra effort is 1000% worth it. (Yes, I know, that's a thousand, not a hundred.)
I have to tell you the lead up before I give you the recipe. I was recently in another exercise infomercial for a product called Tabata. It's incredible, and you guys should all buy it. Short workouts, great results. It'll be available in January, and you should watch the late-night infomercial channels and look for it. Just trust me on this. I signed a non-disclosure agreement, so I can't really tell you anything else about it. I don't even know if I was supposed to tell you that much, but trust me, it rocks!
Anywho, the diet portion of the program is pretty close to a low-glycemic paleo diet, and since finishing the program, I've been trying to inch my way closer to a full-paleo diet. I'll do a full post later on what I want to do with the way I eat and why, but that's a bit of a ways off yet.
I've been obsessing over this blog that I found called Nourished Kitchen. I made the Anytime Cookies last week, and they turned out more like scones than cookies because of some of the changes I made, but were totally bomb. A couple days ago, I noticed that the recipe for those cookies was actually a guest blog, rather than by the owner of Nourished Kitchen. So, I started looking at Danielle Walker's recipes and found this recipe for Gingersnaps.
Gingersnaps? With NO grain?? And NO PROCESSED SUGAR??? WHAT???? I almost lost it, I was SO excited!!
So, I made them this morning. I'm going to a cookie party tomorrow, and I really want to eat all of these right now. The recipe only made 12 cookies, so I REALLY have to double (or triple) the recipe the next time I make them. And there WILL be a next time. Probably very soon.
*blanched almond flour or finely ground raw sunflower seeds will work as well. Omit baking soda if using sunflower flour.
*store these in an airtight container in the fridge. They do lose their crispiness a bit after about 2 days.
I did make some changes to the recipe out of necessity:
The honey caramel was incredible! I tasted what was left on my whisk after mixing it into the dry ingredients, and I think I know what I'm doing for Christmas gifts this year: Honey Caramels flavored with cinnamon, ginger and peppermint (not all together though....).
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