In an attempt to give folks a taste of that decadent ginger cookie recipe I made before - but one that's more in line with the sorts of offerings I like to make here. This one is simple, easy to bake, gluten-free, and dairy-free. If you're curious, do a taste test. See the real difference between butter in baking and not. :)
2.5 cups almond flour
1/4 tsp celtic sea salt
1/4 tsp baking soda
1 tbsp vanilla extract
1/2 cup agave nectar
1/4 cup plain applesauce
1/4 cup grapeseed oil
3 tsp ground ginger
3/4 tsp white pepper
20 g crystallized ginger, minced (optional for a little more kick)
Mix dry ingredients. Add wet ingredients. Mix well. Fold in crystallized ginger.
Set oven to 350 F.
Drop 1 tbsp dollops of dough onto a parchment-paper covered cookie sheet, leaving about an inch between them.
Bake for 17-20 minutes, or until the cookies are browned.
Allow to cool for about 5 minutes on the cookie sheet, then transfer them to a cooling rack.
Go on. :) Have a peace!
Today’s Haiku (October 19, 2017)
3 hours ago