Modified from The Spice House’s Ginger Spice Cookies
Take a break, have some tea and cookies! I discovered crystallized ginger “nibs” at The Spice House months ago, but just now got around to adapting their recipe for ginger spice cookies to a grain-free version. I wanted a slightly chewy, soft cookie with bursts of ginger flavor from the ginger nibs, and that’s what we got!
If you don’t have ginger nibs, you can finely chop crystallized (candied) ginger for the same effect, or make the cookies with only ground ginger. But what would be the fun in that?
Ingredients:
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 2 teaspoons ground ginger
- 3/4 cup coconut palm sugar
- ~2.5 ounces cream cheese, cut into pieces, at room temperature
- 1/4 cup almond or walnut oil
- 4 tablespoons butter or coconut butter/oil
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 3/4 cup ginger nibs (or crystallized ginger, chopped)
In a medium sized bowl, combine the first seven ingredients (flour, baking soda, baking powder, salt, cinnamon, cloves, ginger).
Using an electric mixer, beat sugar, cream cheese, oil, and butter until fluffy. Add egg, molasses, and vanilla. Mix well. Gradually stir in the dry ingredients to the mixer bowl. Stir in the ginger nibs and mix well. Scrape down the dough in the bowl to form a ball of dough, then cover and chill in the refrigerator for at least one hour.
When ready to bake cookies, preheat the oven to 350F. Line a cookie sheet with parchment paper. Form the dough into balls (around 1 1/4-inch in diameter), and place on parchment paper, spacing them around 2 inches apart. Bake for approximately 12 minutes. Cookies will be cracked on top, but still soft. Cool on a baking rack, and store in an airtight container.
These cookies are so good, have to keep them under lock and key! For some other sweet stuff, check out a few pop classics! First up, the long-awaited The Smile Sessions 
Second up, a record named for Brian Wilson’s description of his masterwork, Pet Sounds, Teenage Symphonies to God
the Velvet Crush. One of my favorite power pop records, this sounds like the Byrds, the Beatles and garage rock all mixed together…wonderful!
she cooks...he cleans 
Those look wonderful.
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Can I use Greek yogurt instead of the cream cheese?
In short, I don’t know. Almond flour doesn’t adsorb butter well, so in part the cream cheese is a replacement for oil. It heats well without separation, and helps provide moisture and chewiness for the cookie. I’m afraid that yogurt might not be as stable, making the cookie too thin/spready when baked. If you do try it, let us know in case others have the same question.