Balsamic Ginger Cookies
Like molasses ginger cookies, but way more sophisticated in taste and nutrition, these spicy, chewy iced ginger cookies will rock your holidays. Get the recipe.
Molasses ginger cookies taste like Christmas. Dark sweetness with an intense ginger bite, the gingerbread cookie that was once the hero of your decorated houses, little men, and cookie exchanges is now part of your lectin free lifestyle. With a few adjustments, you'll be enjoying chewy, spicy, dark and rich gingerbread cookies again.
Traditional gingerbread cookies are made with sugary molasses. Now, we all know that's not on the lectin free plan. So I've come up with a great replacement for molasses that you're going to love even more. Balsamic vinegar! Don't worry, the cookies taste amazing. I'm talking about thick, syrupy high-quality balsamic vinegar. If you have the thin stuff, you can still use it but you'll have to reduce it by simmering 10 minutes until thick and syrupy like molasses.
To add to the sophisticated dark, rich flavor of these ginger cookies, we are also using a tad bit of instant coffee and reishi mushroom powder. These ingredients also up the nutritional value of these holiday cookies. Coffee provides some great polyphenols (special antioxidants) and the mushrooms, well, you'll get a nice immune boost from those.
So, these cookies are not only tasty and nutritious, but they're also beautiful. The batter is thin, so it spreads into a chewy circular cookie that holds royal icing like a champ. You're free to decorate to your heart's content. I piped snowflakes on mine. But the sky's the limit.
Enough talk. Let's make these LFG balsamic ginger cookies.
LFG Balsamic Ginger Cookies
1/2 Cup Allulose
1/2 Cup IMO Prebiotic or Yacon Syrup
1 Pastured or Omega-3 Egg
1/2 Cup French Butter or Ghee (softened)
1 tsp Vanilla Extract
3 Tbsp Balsamic Vinegar (or reduction)
1 Tbsp Raw Local Honey
1 Cup Arrowroot Flour
1 Cup LFG Flour Blend*
1-2 Tbsp Ground Ginger (to taste, I like extra ginger)
2 tsp Ground Cinnamon
1 tsp Instant Coffee
1/2 tsp Reishi Mushroom Powder
1/2 tsp Cream of Tartar
1/4 tsp Baking Soda
1/4 tsp Salt
*2:1:1 cassava, blanched almond, and coconut flours
1 Cup Confectioners Erythritol
2-3 Tbsp Almond Milk
1/4 t Coconut Oil
1/2 t Vanilla Extract
Step 1: Cream Ingredients
Preheat oven to 350 degrees F. In a large bowl, cream together the allulose, IMO syrup, egg, butter, vanilla, balsamic vinegar, and honey together until very smooth. Use a hand mixer if desired.
Step 2: Add Dry Ingredients
In a medium separate bowl, whisk together the arrowroot and LFG flours, ginger, cinnamon, coffee, mushroom powder, cream of tartar, baking soda, and salt until well incorporated. Add to wet ingredients and mix well.
Step 3: Bake
On a baking sheet lined with parchment paper, drop tablespoons of batter three inches apart. They will spread, so give them room. I do 4 rows of 2 cookies at a time. Bake at 350 for 8-10 minutes until they are set and golden brown around the edges. Let them cool 5 minutes before handling. Or just slide the parchment onto the counter where cookies can cool untouched until they are sturdy enough for icing.
Step 4: Ice the Cookies
Mix up the royal icing ingredients and spoon into a piping bag fitted with a narrow tip. Create snowflakes or other decorations as you see fit.