Before I went Paleo I was never a huge biscuit person, but I could certainly devour a fiery Ginger Nut (or whole packet) any day! But, as we all know too well they are alas, laden with copious amounts of processed sugars and that just ain’t my kinda bag. If you’re already into Paleo or healthy baking then you are likely to be able to just raid your pantry and get baking straight away is the ingredients are easily accessible and Paleo staples. If you’re vegan don’t worry a chia egg will certainly work in this recipe. My Paleo Ginger Nuts contain only 6 natural and unprocessed ingredients; almond butter, coconut sugar, egg (chia egg if you’re vegan), maple syrup, ground ginger, and bicarbonate of soda. I’ve also added an additional ingredient which is totally optional but gives you that authentic biscuit like taste – mesquite. Mesquite is actually from the legume family so if you’re strict Paleo then you’ll want to sub for either maca or lucuma. I don’t find I have any problems with it but I’ve never used more than a tablespoon in a recipe and it’s pretty low GI (25) and has the ability to balance blood sugar. It’s also a lot cheaper than maca and lucuma powder too.
Festive cookies in less than 15 minutes?! That’s right! Only 6 natural, unprocessed ingredients making the most ultimate spiced Paleo Ginger Nuts ever!
If you’re keto feel free to sub the coconut sugar for erythritol and the maple syrup for yacon syrup. What I will say however is that erythritol has a real tendency to crystalise, the same goes for raw cane sugar unless cooked at higher temperatures for longer, so make sure you powder it up first. I actually powdered one half of my coconut sugar for this recipe as these cookies don’t bake for that long in the oven – if you like a granular type biscuit then don’t powder your sugar at all. I’ve added some timing options when baking as sometimes you want a chewy cookie and other times you want a crunchy biscuit. I made up half of my biscuits super soft and chewy and then the other half crisp but still with a little chew on the inside. If you want a crisp cookie throughout just cook for a couple of additional minutes to the maximum time provided within the instructions.
I’m actually pretty crap at making cookies in general, I usually have to add quite a lot of sugar to create the desired chew but I think in this instance I’ve done damn well and finally come up with a bit of a formula too! I love the fact that this is only made from a few ingredients and using almond butter makes them so wholesome. You can sub for any nut or seed butter if you wish but I think for that authentic Ginger Nut taste almond butter works the best. If you’re allergic to nuts then use sunflower seed or pumpkin seed butter. Just bear in mind that you may need to adjust the amount of coconut sugar that you use. The maple syrup isn’t necessary for the overall texture of the biscuit but rather for the flavour so if you don’t have it, don’t fret. You can adapt this recipe to make your ultimate cookie dependent upon your mood – if you’re wanting to make a typical choc chip cookie opt for cashew butter and chuck in some vanilla and chocolate chips. If you’re a halva fan then use some tahini and raw honey instead of maple syrup and throw in some chopped pistachios and a little cardamom for that Middle Eastern feel.
Anyways, these Paleo Ginger Nuts will certainly make a yummy winter treat with a hot cuppa coffee or hot chocolate and are perfect around Christmas time, especially if you just don’t have the time or energy to be making things like my Paleo Lebkuchen or gingerbread in general. If you’ve watched my Instagram stories then you’ll probably know that I can’t say Ginger Nuts without keeping a straight face and to be honest I don’t even know why they’re called ‘nuts’? Answers on a postcard… or my comments box below, please!
Feeling kinda festive? Why not give my Paleo and vegan Cranberry and Orange Meringue Pie or Raw Vegan Snowball Teacakes a whirl? Oh, and if you want to keep up to date with my deliciousness and awful sense of humour then why not sign up to my newsletter?!
- 1 cup almond butter
- ⅔ cup coconut sugar
- 1 egg (or 1 chia egg - see notes)
- 1 tbsp maple syrup or raw honey
- 1-1.5 tbsp ground ginger (
dependshow fiery you like things!)
- 1 tsp mesquite/maca/lucuma (optional but delicious)
- 1 tsp bicarbonate of soda
- Pre-heat your oven to 180°C/350°F/Gas Mark 4 and line a baking sheet with parchment or a silicone baking mat.
- Grab your weapon of choice; stand mixer, food processor, or a good old-fashioned mixing bowl and spoon and mix until well combined.
- Take 1 tbsp of mixture, roll into a ball, place on the baking sheet and press gently with the palm of your hand. Repeat until all of your
mixturehas been used up, you will likely need to bake 2 batches or use 2 baking trays.
- Place into the oven and bake for 7-8 minutes for a soft cookie, 8-10 minutes for a slightly crisp outer and chewy middle, or up to 12-15 minutes for a crisp cookie throughout. Remove from the oven and leave to cool for a good 10-15 minutes before moving to a wire rack to cool completely.
- Once cool eat all at once or store in an airtight container at room temperature for a week,
If opting for chia egg ensure that you use 1 tbsp of milled chia seeds in 3 tbsp of water. Leave to 'gel' for 10 minutes before using.
The cookies will look super soft when you take them out due to the high-fat content - they are baked don't worry! If you try to transfer them to the wire rack straight away they will break so make sure you do leave to cool first as instructed.
*All cup measurements used are UK cup measurements and so 1 cup = 250ml. 1 tbsp =15ml.