This recipe was inspired by an old ginger cookie recipe I had in my cupboard from back before we changed our diet, but I have no idea where it came from! I changed the type of flour and sugar, changed a couple measurements and added in coconut milk. They are SO good!
Recipe: Chewy Ginger Cookies
2.5 cups almond flour
2 tsp ground ginger
1 tsp baking soda
1 tsp cinnamon
pinch ground cloves
1/4 tsp salt
3/4 cup butter or coconut oil
1 cup coconut sugar
1 egg
1 TBSP full-fat, unsweetened coconut milk
1/4 cup molasses
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, whisk or beat together the butter or coconut oil, coconut sugar, egg, coconut milk and molasses. In a separate bowl, sift together the remaining ingredients. Add wet ingredients into dry and stir until well combined.
Scoop onto baking sheet and bake for 9-10 minutes, until desired doneness. Bake less for more chewy, longer for crispy. Enjoy!
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