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.
Deb Schiff says
Hi Elena,
I had the too much oil issue too. Perhaps you might want to check that. I posted my experience here:
http://alteredplates.blogspot.com/
Beth says
DON’T double the recipe. Making it for Passover in Jerusalem. No baking soda but I think the real issue was too much oil too nuts – too rich and runny. Scraped the batter up and am redoing it in a pan as a bar with some stabilizing ingredients. Tasted good. Shame for such expensive ingredients to go to waste.
Valen says
Thank you for the recipe. These are delicious! But, I did have issues, even though i followed the recipe exactly I my batter was very thin and my cookies ended up thin like pancakes, huge and running into each other. Once I added more almond flour they were just fine.
elana says
Bonnie,
You are very welcome! Glad it was easy to convert to SCD and thanks for the report.
Elana
Bonnie says
Thank you Elana for all your inspiration. This recipe is delicious. I was able to make it SCD legal with a couple of substitutions.
In place of the Yacon syrup, I used 3 large Medjoul dates and replaced the agave with the same amount of honey. The rest of the ingredients and amounts remained the same. Just don’t over mix the batter or the oil will separate from it.
Merci!!!
Wendy says
So glad to see this comment, Bonnie! I was just hankering for some ginger snaps, and I know how to make SCD subs for most of Elana’s common ingredients, but I would never have known what to do for the Yacon syrup. Thank you!
elana says
Emily -You’re welcome! That’s so great that you received your almond flour. My cookies usually last for up to a week uncovered on a plate on the counter (if my husband doesn’t eat them first). I don’t store them in the fridge.
VeggieGirl -Oh, these are very chewy (yet crispy). Thanks!
Alchemille -I’m not sure what the result would be if you tried maple syrup. Feel free to give it a shot and let us know how it turns out.
Stephanie -I use dried ground ginger. I updated the post in response to your comment.
Hayley -Thank you!
beth -Per your comment (and others), I have updated the post to answer your questions. Don’t think they are too gingery. So I would say, yes they are a good treat for preschoolers.
Sarah -I’m glad you enjoyed the
OrangeChocolate Truffles. Thanks for your comment :-)Lizzie -Thanks! I buy my yacon online; feel free to experiment with replacements for it. I haven’t tried a substitution, if you find one that works, please let us know.
Christianne -You’re welcome. I hope you enjoy them as much as I did! Yes, after 8 years of Bush we are all coming together again. Hopefully Obama will undo some of the damage and do some good in the world.
Shirley -That’s OK, don’t worry about it :-)
Nancy -You could experiment and try agave nectar, though I haven’t done so myself. I’ve updated the post to explain a bit more as to why I used yacon syrup in this recipe.
Cakespy -Thanks! Hope you like them!
Courtney -Thanks for letting us know. It seems a lot of people were curious about that substitution!
Lisa -Awesome! So glad it worked! Thanks for you comment :-)
Lisa says
I made them to be triple ginger cookies and they were amazing! Chewy for sure! :) Thank You!!
Courtney Fedacsek says
I made these ginger cookies last night with molasses instead of the yacon syrup and thought they turned out fantastic.
Cakespy says
Saw these on Tastespotting. These look perfect. Mr. Cakespy just adores ginger cookies, so I think I’ve got to try these out!
Nancy says
Just wondering if you could use all agave nectar? I haven’t used yacon (hadn’t even heard of it till I googled it!) I imagine the flavor won’t be as rich, but is the consistency the same for baking?