Walnuts ground into flour make the perfect nutty base for these Walnut Ginger Cookies that taste just like gingersnaps.
This post is sponsored by NOW Foods as part of an ongoing partnership. All opinions and this recipe are original content.
It’s the holiday season (the holiday season) hoop dee doo, dickery dock, don’t forget to hang up your sock…
I am still in disbelief that the holiday season is totally here! Even though I’m in disbelief, I’m still taking full advantage of all opportunities to celebrate and get my bake on.
Gingersnap cookies have been a favorite holiday treat of mine for forever. In fact, last year the first seasonal cookies I made were Ina Garten’s Ultimate Ginger Cookies when my family was in town for Thanksgiving and they were a hit!
Ina’s cookies were wonderful and soft, but I prefer my gingersnap cookies to be a bit more crunchy so I set out to make my own crisp lower FODMAP version.
I used ground walnuts to make a walnut flour base, coconut flour, coconut oil, coconut sugar, ground ginger, cinnamon, and molasses to give these cookies all of the spicy and gingery flavor.
If you are following a low or lower FODMAP diet, walnuts are a low FODMAP nut. Molasses, coconut sugar, and coconut flour have not yet been tested by Monash University, so pay attention to how you feel when you eat these cookies and remember that portion size matters 🙂
While there are so many delicious components in these cookies, I really think the ground walnut base takes these cookies over the top and gives them a wonderful crisp and chewy texture. Not only that, but walnuts are the only nut to contain significant amounts of omega 3 fatty acids.
And because I think it’s so adorable when Bernie is “sleeping on the job” I had to throw this picture in.
He is sleeping on one of my photo boards that I wasn’t using for these pictures. So cute!
I hope you have a wonderful holiday season no matter what holiday(s) you are celebrating 🙂
If you give these Walnut Ginger Cookies a try, tag me on instagram with #trebleinthekitchen so I can see your creation!
- 1½ cups walnuts ground in a food processor into flour (I prefer Now Foods Walnuts)
- ¼ cup coconut flour (I prefer Now Foods Coconut Flour)
- 1¾ tsp baking soda
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ cup coconut oil, melted (I prefer Now Foods Coconut Oil)
- 1 cup coconut sugar (I prefer Now Foods Coconut Sugar)
- 1 egg white
- 2 Tbsp molasses
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bow of a food processor, blend the walnuts until they are the consistency of flour. Make sure to keep an eye on this so they don't become walnut butter! Mix the walnut flour with the coconut flour, baking soda, ginger, cinnamon. Set aside.
- In a large bowl, combine the coconut oil, coconut sugar, and egg white until thoroughly combined.
- Slowly mix the dry ingredients with the wet mixture and add in the molasses. Mix completely.
- Refrigerate the dough for about 10 minutes while the oven preheats. This allows the coconut flour to absorb all of the moisture (this is a slower process).
- Place tablespoon sized balls of dough on the prepared baking sheet. Flatten with the back of a spoon.
- Bake at 350 for about 15-18 minutes, or until the edges begin to dry and crack.
- All to cool on the pan so they get crispy and then enjoy!
This recipe is gluten free, dairy free, and grain free.
Try some of these other delicious cookie recipes:
Question of the Day:
- What is the first holiday cookie or treat you made this year (or plan to make!)