Ingredients
– 2 cups almond flour (finely ground, blanched)
– 1/4 cup coconut sugar (or brown sugar)
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/4 tsp ground cloves (optional)
– 1/4 tsp nutmeg (optional)
– 1/4 tsp salt
– 1/2 tsp baking soda
– 1/4 cup melted coconut oil (or unsalted butter)
– 1/4 cup maple syrup (or honey)
– 1 large egg (or flax egg for vegan option)
– 1 tsp vanilla extract
Instructions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients:
In a medium bowl, combine the almond flour, coconut sugar, ginger, cinnamon, cloves, nutmeg, salt, and baking soda. Stir until well blended.
3. Prepare wet ingredients:
In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
4. Combine wet and dry ingredients:
Gradually add the wet mixture to the dry ingredients. Mix until a cohesive dough forms. If the dough feels sticky, refrigerate for 20-30 minutes.
5. Shape the cookies:
Scoop small portions of the dough (about 1 tablespoon each) and roll them into balls. Place them on the prepared baking sheet, leaving space between each cookie. Flatten slightly with your palm or the back of a spoon.
6. Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are golden. The centers will be soft but will firm up as they cool.
7. Cool and serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or store for later.
Notes
Storage:
– Room Temperature: Store in an airtight container for up to a week.
– Freezing: Freeze in a single layer in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes