Description
Crispy, crunchy lemon ginger cookies made with almond flour. They're gluten free, dairy free, egg free, paleo and vegan friendly.
Ingredients
Scale
Cookies
- 1 1/2 cups blanched almond flour (138g) spooned & leveled
- 2 Tbsp tapioca starch (15g)
- 1 tsp gingersnap spice blend*
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Toppings (optional)
- 1/3 cup white chocolate chips
- slivered almonds
- cinnamon
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the dry ingredients. This includes the almond flour, tapioca starch, gingersnap, lemon zest and salt.
- Mix in the wet ingredients: maple syrup and vanilla. Mix until well combined.
- Scoop the cookies onto your lined baking sheet using a small cookie scoop (1 tablespoon in size). Flatten the cookies so that they are shaped like a disc, about 3 inches in diameter. I found the easiest way to do this is to cut a square piece of parchment paper, place it on top of the cookie dough, and then flatten the dough in a circular motion using a measuring cup (or some other object with a flat bottom). You don't need to leave much room between the cookies, as they will not spread when baking.
- Place the cookies in your preheated oven and bake at 350 degrees for 10 minutes.
- After baking, remove the cookies from the oven and let them cool for 5 minutes on the baking sheet. Then, flip the cookies and place them back in the oven. Bake them another 5-8 minutes, or until they start to brown around the edges.
- Once done, remove the cookies from the oven and let them cool a few minutes on the baking sheet. Then transfer them to a wire cooling rack. Cool completely before decorating.
- Lastly, decorate the cookies! Melt the white chocolate and drizzle it over the cookies, then top with slivered almonds and cinnamon. Once decorated, pop the cookies in the fridge for about 15 minutes to set the chocolate.
- Store cookies in an airtight container or baggie a few days at room temperature, up to one week in the fridge, or one month in the freezer.
Notes
*or 1/2 tsp ground ginger