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Ginger Cookies

In a break from all inauguration news all the time, I present you with these chewy, yet crispy ginger cookies!

Ginger Cookies
  1. In a large bowl, combine almond flour, salt, baking soda and ginger
  2. In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest
  3. Mix the wet ingredients into the dry
  4. Scoop 1 tablespoon of dough at a time onto a parchment paper lined baking sheet
  5. Bake at 350° for 7-10 minutes, until tops start to crack
  6. 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.