In a break from all inauguration news all the time, I present you with these chewy, yet crispy ginger cookies!
Ginger Cookies
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- ½ cup grapeseed oil or palm shortening
- ¼ cup yacon syrup
- ½ cup agave nectar or honey
- 1 tablespoon lemon zest
Instructions
- 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 paper lined baking sheet
- Bake at 350°F for 7-10 minutes, until tops start to crack
- Cool and serve
This recipe is based on Heidi’s “Triple Ginger Cookies” from 101Cookbooks. I’ve made them gluten-free, dairy-free and turned them into “single ginger cookies” as well. Basically, I’m just too impatient to use three types of ginger. Though I bet Heidi’s cookies are every bit as amazing as they look in her photograph and well worth the effort.
You could also call these gluten-free gingersnaps.
Update: In response to many of the comments I’ve received thus far, I haven’t tried making these without yacon, though feel free to experiment; just be sure to stop back here and let us know how your version turns out :-) I use the yacon in place of molasses (it’s a pre-biotic that aids in digestion). Yacon gives these cookies their dark, rich flavor.
Per the questions regarding the type of ginger called for in this recipe, I use dried ground ginger, the kind you can purchase in a bottle at the supermarket in the spice section.
gfe--gluten free easily says
Beautiful cookies! I am a huge fan of any good ginger cookie. I had never heard of yacons or yacon syrup before, but I see it’s another “pomme de terre” per the description … and a lower glycemic one at that. Neat.
Do you use the Silpat liners, Elena?
Thanks,
Shirley
Christianne says
I love ginger!!
Thanks Elana, I will make these very soon!
We have been watching the inauguration here as well. Obama said some very good things when it comes to foreign politics. With a divided Europe, the American president has a lot of responsibility in the world. To me it seems he is very aware of that and will do his best to unite and bring peace. I was touched by his words and said to my friend that it feels like he is our president too… Congratulations!
Lizzie says
I have a great great love for ginger and these look amazing! After seeing the picture, I had my fingers crossed that they were vegan as well as gluten free and they are! Is yacon syrup sold in any stores that you know of or is there an adequate replacement for it? I just cannot wait to make these guys!
Sarah Schatz - menu planner for people with allergies says
Hi Elana,
I have never used yacon syrup before, but it looks very interesting. I am a big fan of agave but I will have to order some yacon the next time I want to make some cookies.
Thanks so much for your yummy recipes. I made your orange chocolate truffles, which I ended up making orange-free because I am not a big fan of orange and was in the middle of a big chocolate craving. They hit the spot, thanks so much.
sarah
Gladys says
Why does everyone love Agave?
People in the KNOW do not like High Fructose Corn Syrup!
HFCS now renamed corn sugar is 55 % fructose!
Agave is 85 to 97 % Fructose!
The human body does NOT and cannot tell any difference between Fructose and Fructose!
Fructose contributes to diabetes! All fructose! From every source!
It is not healthy!
Why use it!?
Agave syrup makes the Paleo diet the worst so called “healthy” diet of all!
Lisa says
I totally agree with you re: how bad Agave is for our body. Elana – please, please, please start using an alternate sweetener in your creations. Agave is bad for you, bad for everyone.
Victoria says
Your body can tell the difference between glucose and fructose, and it’s a fine source of sweetness – that’s like telling people not to eat honey instead of white cane sugar.
beth says
Can i use maple or some other sweetener in place of the yacon? Do you think preschoolers might like these or do they have that gingery bite?
Hayley says
These look delicious. I love a chewy cookie, and dairy-free…even better!
Stephanie says
mmm, these look so good! did you use fresh ground or spice cabinet ginger? i might just have to make them. i love ginger!
Alchemille says
These look pretty tempting…I love ginger!
I’m not familiar with yacon syrup though I heard about it.
If I were to use maple syrup instead of agave and yacon, do you think I should keep the same amount of sweetener?
Thanks ;).
Lisa Mitchell says
I substituted molasses for yukon and used 3 cups of flour instead, chilled in freezer for one hour and cut into shapes. They were wonderful!!
Geneva says
I was so excited to do these with my toddler in cut-out shapes as suggested…but it was NOT EASY. The dough was hard as a rock when it came out of the freezer, and although it warmed up fast—it was SO STICKY. (I also used 3 cups of flour)….it just didn’t work well. I ended up making regular cookies out of most of it.
VeggieGirl says
Chewy cookies are always a winner with me!! Yum!!
Emily says
mmmmm!!! Yay for ginger cookies! And egg-free too! My almond flour came just in time :-)
Thank you for not talking about the inauguration- I’ve had enough for today.
Nothing against eggs by the way, I would actually love to eat them, but they’re on my list. Thank you Elana for this delicious recipe! I’m sure your cookies are usually gobbled up within a day or so, but generally, how long do almond flour cookies keep? Should they be stored in the fridge?
Have a wonderful day! I am looking forward to later this week when I will have some time to devote several hours in my kitchen to almond flour experimentation!