Chocolate Ginger Bite Cookies

I have been CRAVING my Mom's Ginger Snaps that she used to make, and rather than feel sad for myself that I can't eat them because of the flour, sugar, and dairy, I decided that I CAN have them, I just have to figure out what works for me.  So here's my spin on my Mom's old delicious recipe (with a little addition of cacao powder just because).

Chocolate Ginger Bite Cookies

Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Sugar-free, Vegan, GAPS-Friendly, SCD-Friendly, Paleo

Ingredients

1 C Ground Almond Meal (or another Nut Flour)

2 TBS Protein Powder

3 TBS Ground Chia - Mix with 3/4 C Warm Water

4 TBS Coconut Flour

1 tsp Baking Powder

1 tsp Baking Soda
1/2 tsp Ground Stevia Powder

2 tsp Ginger (you can add a couple drops Ginger Essential Oil instead of the powder)

3 tsp Cinnamon

1/4 C Molasses (optional)

1/4 C Cacao Powder

2 TBS Coconut Milk

Instructions

Preheat oven to 350 degrees
Mix the Ground Chia and Warm Water and set aside.

Mix together all the dry ingredients

In a separate bowl, mix all the wet ingredients (adding the Chia Slurry last).

Add all the ingredients together, mixing well.

Roll into balls and slightly press together.  Place on a pan lined with parchment paper.  

Once placed on the pan, press lightly on the top of each cookie with a fork twice, to create a zigzag pattern.

Bake for 20-25 min until a toothpick comes out clean.  Cool on the cookie sheet for 5-10 min and enjoy!  I added some coconut cream on top.  It started to melt on the warm cookie and reminded me of ice cream.  So yummy!

Cacao Nib Coconut Muffins

Cacao Nib Coconut Muffins

Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Sugar-free, Vegan, GAPS-Friendly, SCD-Friendly, Paleo

Ingredients
4 TBS Coconut Oil
3 TBS Ground Chia Seeds- Mix in with 3/4 C Warm Water
4 TBS Coconut Milk
1/2 tsp Powdered Stevia (or 5-10 drops based on taste preference)
1/2 tsp Sea Salt
1 tsp Vanilla
1/2 C Sifted Coconut Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/8-1/4 C Cacao Nibs

Instructions

Preheat oven to 400 degrees.  
Mix up the ground chia and warm water with a fork and set aside.  
In another bowl, mix together all the dry ingredients.  
Separately, blend all wet ingredients together (adding the chia slurry last). Combine all ingredients together and mix well.
Scoop out mixture into 9 muffin baking cups and bake for 30-35 min.  A toothpick should come clean when done, however they are moist on the inside.  Cool on a cooling rack for 5-10 min and enjoy with coconut butter or coconut cream on top and a glass of coconut or nut milk.