Rebooting, exercise and COOKIES!!!

Things have been pretty darn hectic around here. I've been journaling my prayers, and haven't wanted to post here. I've been told I need to get on that more (the whole trying to start a business thing), so here I am, back again.

I'm not really sure what I'll be posting every week, but I WILL be posting something at least once a week. I'll do recipes that I find online, photos that I like, random thoughts about my own design work, ideas to save resources like water or gas, or just random things that are going on in my life.

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.

Gingersnap Cookies

AUTHOR: Danielle Walker - AgainstAllGrain.com


*blanched almond flour or finely ground raw sunflower seeds will work as well. Omit baking soda if using sunflower flour.


  1. Preheat oven to 350 degrees F.
  2. Heat the honey in a saucepan over medium-high heat. Once it starts to bubble, reduce to low and simmer for 5 minutes, until it turns a dark amber color. Add the coconut sugar and continue to simmer for 2 minutes longer. Remove from heat and whisk in the butter and vanilla extract.
  3. Combine the remaining ingredients in the bowl of a food processor. Process for 1 minute, until everything is very finely ground.
  4. Pour in the melted ingredients and process again for 30 seconds, until a ball of dough forms.
  5. Form the dough with your hands into a ball then roll it out to 1/4-inch thickness between 2 pieces of parchment paper. Use cookie cutters to cut shapes of the dough, then peel away the remaining dough.
  6. Transfer the bottom sheet of parchment with the cookies to a baking sheet and bake for 8-10 minutes, until browned and crisp around the edges.
  7. Cool completely on wire racks before eating.
*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:

  • I could have sworn that I had cashew meal from Trader Joe's in my pantry, so I didn't buy any, but when I got home, I couldn't find it. I had to grind almond meal in my VitaMix. I put it through my flour sifter to make sure there were no large pieces. I didn't use the blanched almonds like her substitution recommends, just the raw almonds I have on hand to make homemade almond milk.  (Of course AFTER making the cookies, I found the cashew meal in my freezer. I really don't remember putting it in there.)
  • I couldn't find my teaspoon measure, so I used a full tablespoon of powdered ginger. Next time, I will put in even more ginger: I like them spicy!
  • I really don't like nutmeg, so I switched it out with ground cloves. I think they were a little old though, so the flavor didn't really come through very strongly.
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....).


No comments: