Lemon Ginger Almond Cookies (GF)
Prep Time
5 minutes
Prep Notes
Preheat oven to 350 degrees F.
Zest 1 large or 2 small organic lemons (slice the remaining fruit to add to your water or tea).
Optional: grate 1 tsp fresh ginger
Line a baking sheet with parchment paper
Cooking Time
10-12 minutes
Yields
2 dozen
Ingredients
2 1/2 cups almond meal/flour
1 tsp. baking soda
2 Tbsp. ground ginger (+optional 1 tsp fresh grated ginger)
1/4 cup coconut oil, melted
1/2 cup maple syrup
lemon zest from one large lemon or 2 small lemons
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine the almond meal, baking soda and ginger (ground and fresh if using)
In a medium bowl, combine the melted coconut oil, maple syrup and zest. Add to the dry ingredients and mix until well blended.
Scoop 1 Tbsp of dough onto a parchment-lined baking sheet.
Bake for about 10 minutes, or until the tops start to crack
Notes
This is an excellent vegan cookies that keeps well for more than a week, if they last that long!
Credit
Maryland University of Integrative Health, 2017
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† © 2005 Integrative Nutrition Inc. (used with permission) †† © 2007 Integrative Nutrition Inc. (used with permission)