These cookies are fabulous even if you don’t need to reduce inflammation. But, if inflammation is a problem for you, these Ginger Spice Cookies may be a great stepping stone to introduce more anti-inflammation spices and alternative sweeteners while enjoying a treat.
Ginger is especially helpful to decrease inflammation because it has potent anti-inflammatory phytonutrients known as gingerols. Plus, I’ve used cinnamon which also blocks inflammation. And, of course, coconut oil which is not only has anti-inflammation properties but also anti-microbial, great antioxidant properties, improves insulin secretion, increases metabolism and is a fabulous essential fatty acid. Between the coconut oil, the gluten-free oats, and almond flour, the effects of the healthier sweeteners will be slowed so you don’t have an insulin surge, even though you’re eating a sweet treat.
Give this ginger cookie recipe a try, not only to reduce inflammation but to a wonderful fall change of pace.
Ginger Spice Cookie
Ginger Spice Cookie Ingredients:
- 1 cup brown rice flour
- 1 cup almond flour (or rye flour if gluten tolerant)
- ¼ tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder or 2 tsp baking powder for alternative grains
- ¼-1/2 tsp ground cloves
- 1 ½ tsp ground ginger
- ¼ tsp nutmeg
- 1 tsp cinnamon
- ½ cup coconut oil
- ¼ cup maple syrup
- ¼ cup raw, local honey
- 1 egg
- 2 cups old-fashioned oats (preferably gluten-free)
Ginger Spice Cookie Directions:
- Preheat oven to 375 degrees.
- Warm coconut oil to liquid if necessary.
- Mix together flours, salt, baking soda, baking powder, and spices.
- Mix oil, syrup, honey and egg with electric mixer on low speed until well blended.
- With mixer on low speed, gradually add dry ingredient mix to wet ingredients. Mix well.
- Carefully fold in oats one cup at a time.
- Drop dough by tablespoons onto baking sheet covered in parchment paper or silplat.
- Bake for 8-10 minutes.
Makes 16 cookies