I have previously been making her chocolate chip cookies as a go-to cookie but wanted something different. And, I found it. A ginger cookie. Here's her recipe...
http://www.elanaspantry.com/ginger-cookies
Ginger Cookies
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
2 tablespoons ground ginger
½ cup grapeseed oil
¼ cup yacon syrup
½ cup agave nectar
1 tablespoon lemon zest
- In a large bowl, combine almond flour, salt, baking soda and ginger
- In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest
- Mix the wet ingredients into the dry
- Scoop 1 tablespoon of dough at a time onto a parchment lined baking sheet
- Bake at 350° for 7-10 minutes, until tops start to crack
- Cool and serve
I actually wanted to make a few changes to accommodate our needs and the ingredients I had available so here's is my version:
Ginger Snaps:
2-1/2c Bob's Red Mill Almond Flour
1/2 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons ground ginger
1/4 teaspoon cinnamon
1/2c canola oil
1/4c organic sorghum molasses
1/2c Suzanne's Specialties original brown rice syrup
1 tablespoon lemon zest
Pre-heat the oven to 350
First gather up all of your ingredients to your workspace.
Next, in a large bowl combine the almond flour, baking soda, salt, ground ginger and cinnamon. In a large measuring cup combine the oil, molasses, rice syrup and lemon zest and whisk together until well blended. Pour wet into dry and stir. This is a thick dough but it should not be sticky.
Line a cookie sheet with parchment paper. I used a tablespoon of dough per cookie and rolled each one into a ball and then pressed flat. Bake for about 10 minutes until they are golden and have cracked on the top.
Take them out of the oven and let cool. Although to be perfectly honest we ate some nice and warm and they were delicious. Be aware, the ginger flavor seems subtle at first but builds as you eat the cookie until it is full bodied and wonderful.
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