Ginger Cookies

Ginger Cookies

Serves 20
Diet VV/ GF/ RSF
Time 35

Nicely spiced & chewy ginger cookies with a melt-in-your-mouth texture and a crispy outer layer.

Produce

½ cup — Coconut oil, melted

½ cup — Almond butter

¼ cup — Maple syrup

1 — Egg or flax egg (1 tbsp ground flaxseeds + 3 tbsp water)

1 cup — Almond flour

1 cup — Coconut flour

½ cup — Coconut sugar

1 ½ tsp — Baking soda

½ tsp — Salt

1 tsp — Ground cinnamon

1 tsp — Ground nutmeg

2 tsp — Ground ginger

Specifications

Preheat the oven to175°C (350°F). Line a baking sheet with parchment paper and set it aside. In a large bowl, mix in the wet ingredients — melted coconut oil, almond butter, maple syrup and egg until well combined. In another large bowl, stir together the dry ingredients — almond flour, coconut flour, coconut sugar, baking soda, salt, ginger, cinnamon and nutmeg. Mix until evenly combined (make sure there are no clumps of flour). Slowly, add the dry ingredients into the bowl with the wet ingredients. Make sure to continuously stir the mixture until a sticky dough forms. Chill the dough in the fridge for approximately 10 minutes to allow the coconut flour to absorb some of the moisture and for the flavours to develop. Once chilled, take 1 tbsp-sized balls of dough and roll them in coconut sugar. Then, place the balls onto the prepared baking sheet and slightly flatten them down. Make sure the cookies are the same thickness so that they cook evenly. Add the baking tray into the oven and bake for approximately 20 minutes or until the edges begin to brown and the top is crackly. At this point, the cookies will feel very soft, but they will crisp up a lot once cooled. Let the cookies cool.