If you’re looking for a SUPER simple healthiesh gluten-free cookie recipe that you can make with your kiddos, look no further! These were seriously the easiest cookie recipe ever, despite the “cooking with kids” part, that’s always a bit challenging.
These little guys are loaded with natural sugar from coconut, some healthy omega’s from grass-fed butter and some healthy fats and protein from the almond flour.
Don’t get me wrong, they’re still cookies! But just a not-have-to-worry-about-food-dyes-and-preservatives type of Christmas cookies.
Being the health-freak that I am, I cringe when my kids are offered cookies and cupcakes loaded with colored frosting on top. Why? You may ask. Because of the food-dyes. Food-dyes like red 40, blue 1 and yellow 5 + 6 have been linked to behavior problems, ADHD, cancer and food-allergies. So yeah, I avoid them like the plague around here. My son has enough boy energy as it is to fill his tummy with that junk.
Personally, I think its healthy to teach kids at a young age what is healthy and what’s not for your body. We openly talk about food dyes in our house and why we don’t eat things that are brightly colored, unless we know its organic or without chemicals.
Ok, back to the cookies. They were so fluffy and chewy and the PERFECT texture for the kiddos to help cut out with the cookie cutters.
2 large eggs
1 tsp vanilla
1/2 stick room temperature grass-fed butter or ghee
2 cups almond flour
1 cup coconut sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp baking powder
1/2 tsp cream of tartar
Heat the oven to 350 degrees and line a baking sheet with parchment paper.
Beat the eggs until fluffy and add the vanilla and the butter and combine well with a mixer.
In a separate bowl, combine the dry ingredients: the almond flour, coconut sugar, cinnamon, ginger and baking powder and cream of tartar. Stir and combine well.
Pour the wet ingredients over the dry and combine well.
The cream of tartar should help the dough bind into a pizza like dough. If you’re is still sticky, you can sprinkle a tad more until it forms one cohesive unit.
Pour the dough onto the parchment paper and coat your hands in a little bit of almond flour to keep your hands from sticking to the dough.
Knead and roll the dough until its one flat rectangle, about 1/2 inch thick.
Bake in the oven for 20-30 minutes or just until the top begins to fluff and the bottom barely begins to brown (you don’t want the bottom to get too crispy)
Set on a cooling rack for 10-15 minutes until it’s ready to cut the dough with cookie cutters.