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Gingerbread Jingle Balls lectin-free gluten-free grain-free cookies
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Gingerbread Jingle Balls

Course Dessert
Cuisine American
Keyword Cookie, Gingerbread, Holiday
Author Cristy

Ingredients

  • 2 pastured eggs
  • 1/2 cup monkfruit white "sugar"
  • 1/4 cup dark molasses
  • 1 tsp vanilla
  • 1/4 cup pastured butter
  • 1/4 cup coconut oil
  • 1 cup coconut flour depending on flour, could need between 1 cup and 1 1/4 cup
  • 1 tbsp ground ginger
  • 1 1/2 tbsp cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/4 tsp iodized salt
  • 1 1/2 tsp baking soda
  • 1/2 cup monkfruit white "sugar for cookie dusting

Instructions

  • Preheat oven to 350 degrees and line a cookie sheet with tin foil.
  • Beat eggs and mix together with sugar, vanilla, and molasses.
  • Melt butter and coconut oil over medium heat. Once melted, add to the sugar and egg mixture. Blend until smooth.
  • In a separate bowl, mix together all dry ingredients together until fully blended.
  • Add dry and wet ingredients together. The dough should be a moist paste-like texture; thick enough to form small balls.
  • Before shaping cookies, place the dough covered in the refrigerator to chill for ten minutes.
  • Once the dough is chilled, form small balls 1" diameter and set aside. Cookies should be "bite-sized".
  • Place 1/2 cup sugar on a plate. Take each ball and roll in the sugar, coating the entire cookie.
  • Place sugar-coated balls onto the cookie sheet and bake in the oven between 8-10 minutes.
  • IMPORTANT STEP: Balls will come out of the oven soft initially, almost appearing "not done". However, take them out of the oven and let the balls cool on the baking sheet for 5-7 minutes before using a spatula to remove. The cookies will be soft and cake-like, but require a cooling period which will harden them slightly. If you try to remove the cookies too soon before cooling 5-7 minutes, they will break. It is normal to see little cracks at the top of the cookies, which add to its charm.