By Ashley -- @thatsashley4fit
Holiday baking is in full swing and there is nothing better than the smell of gingerbread filling your home! These grain free cookies are made with Wild Friends Gingerbread Peanut Butter and provide the perfect amount of sweet and spice. They're naturally sweetened with dates and can be made with or without chocolate chips. Although, I am not sure who would choose the latter :-).
Grain-Free Gingerbread Chocolate Chip Cookies
3/4 cup pitted dates, softened
1 cup Wild Friends Gingerbread Peanut Butter
1 egg, room temperature
1 tsp Apple Cider Vinegar
2 1/2 tsp of vanilla
1/4 cup + 1 tbsp coconut oil, melted and cooled
1 cup almond flour
1/4 cup coconut flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
optional: chocolate chips
Preheat the oven to 350º. Line a large baking sheet with parchment paper or SilPat Mat.
Soak dates in hot water for 5 minutes to soften.
Once the softened, drain the water. Then, combine dates, peanut butter, egg, apple cider vinegar, vanilla and coconut oil into a food processor (fitted with S blade) or high speed blender.
Process on high until a smooth creamy paste is formed. Once incorporated, if you are using a blender, transfer paste into bowl of standing mixer.
Slowly incorporate almond flour, coconut flour, cinnamon, baking soda and salt until a dough is formed. If using, fold in chocolate chips to incorporate.
Drop tablespoons of the cookie dough onto the baking sheet. These won't spread much, so don't worry about them being too close together. Roll into balls and then using a fork careful flatten in crisscross patter.
Bake cookies until the bottoms are lightly browned - about 12 minutes Enjoy!
