A healthy version of a chewy ginger cookie that will get you coming back for more … and more!
I have had this recipe in my ‘to try’ pile for ages. And so I finally got it out and gave it a go, not really expecting anything to come from it. I gave half of one of these to Grant to try – and you know how picky he is when it comes to ginger cookies, and he just said ‘awesome, can I please have another one?’. So try it – it’s worth it!
Just be careful, because these cookies spread a lot while baking. The photo above was taken after I confined the cookies in an ice-cream sandwich cookie tray – and they turned out perfectly. Just warning you …!
These originally came from Elana’s Pantry (see website here), but I adapted it slightly, based on what ingredients I had laying around the house. Feel free to check out her website though – I’ve just printed out a whole pile more of her recipes to put in my ‘to try’ list!
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 2 tbs ground ginger
- 1/2 cup coconut oil
- 1/4 cup molasses
- 1/2 cup honey
- 1 tbs lemon zest
- In a large bowl combine the almond flour, baking soda and ginger.
- In a medium bowl, combine the oil, molasses, honey and lemon zest.
- Mix the wet ingredients into the dry.
- Scoop 1 tbs of dough at a time onto a parchment paper lined baking sheet. Be warned, these spread!
- Bake at 350F for 7-10 mins.
- Cool and serve (or eat as soon as possible and as many as possible!)