Ginger Spiced Almond Cookies

Almond flour is a good substitute for refined white flour in creating dense and chewy cookies with a lightly crispy crust. Almonds provide a significant source of vitamin E, along with several B vitamins and the minerals manganese, magnesium and phosphorus. They are high in fats, but they are primarily monounsaturated, one of the types of unsaturated fats we should choose more regularly than saturated fats (as found more concentrated in palm oils, red meat and dairy). Research has shown that eating almonds alongside simple carbohydrates, such as fruit, sugars and syrups reduces the overall glycemic index (GI) of the meal, meaning that it causes less of a rise in blood sugar than the simple carbohydrates would have on their own… making them an ideal ingredient for healthy desserts. I doubled up the almonds in these cookies, with both almond flour and almond butter. From there I added some molasses for its nutrients, rich flavor and the chewy texture it creates along with some ginger and other warming spices that help out with digestion. These spread out as they cook and the bottoms create perfectly flat surfaces, ideal for making sandwiches with a spoonful of creamy full fat Greek yogurt or coconut ice cream.