Grain Free Chewy Ginger Cookies
Serves: About 15 small cookies
  • 1 Tbs. grassfed gelatin
  • 2 Tbs. coconut oil, melted
  • 2 Tbs. unsweetened applesauce
  • 2 Tbs. honey
  • ¼ cup sunflower seeds, preferably soaked and dehydrated (or .9 oz. by weight nut flour or Sun-Flour)
  • 2 Tbs. coconut flour
  • Scant ½ tsp. ground ginger
  • ¼ tsp. baking soda
  • ½ tsp. apple cider vinegar
  1. Preheat the oven to 350 degrees and line a baking sheet with a Silpat or parchment paper. Mix together the gelatin, coconut oil, applesauce and honey.
  2. Finely grind the sunflower seeds in a coffee grinder for 10-15 seconds, until you have a find powder. Don't over-grind or you will get sunbutter. Stir the ground sunflower seeds, coconut flour and ginger into the gelatin mixture and let sit for 10 minutes to firm up slightly.
  3. Before baking, stir in the baking soda and vinegar. Drop by generous teaspoons onto the baking sheet and flatten slightly. Bake until golden, about 12-14 minutes. Remove from the oven and let rest on the baking sheet for a full 20 minutes (do not remove cookies from baking sheet until they have set). The cookies will be "gooey-er" while warm and chewier at room temperature. For best texture, enjoy within a few hours of baking.
Makes about 15 cookies and they are best enjoyed the day they are made (you can halve the recipe if you and your family can't eat 15 cookies in one day... but mine can!)
Recipe by Empowered Sustenance at