Ingredients
- 1½ cups ground almonds (200 g)
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt (I use coarse sea salt)
- 1½ tablespoons ground cinnamon (Ceylon)
- 1/8 teaspoon vanilla powder
- 2 tablespoons grated fresh ginger
- 3 tablespoons unsalted butter, melted (45 g)
- 2 tablespoons pure maple syrup
- 2 tablespoons Muscovado brown sugar
Instructions
- Preheat the oven to 350°F / 165°C and line a baking sheet with parchment paper.
- In a large bowl, whisk together the ground almonds, arrowroot powder, baking soda, salt, cinnamon and vanilla.
- In a medium bowl, combine the ginger, melted butter, maple syrup, and brown sugar.
- Add the dry ingredients to the wet, stirring until a dough comes together (the dough will be sticky).
- Cover with plastic wrap, and refrigerate for 30 minutes, or until the dough is form.
- Place your dough between two sheets of parchment paper. Use your hand to flatten out the dough, then start rolling it out with your rolling pin. Roll the dough about 1/2 cm thick, then cut out desired shapes with cookie cutters and arrange on the baking sheet.
- Bake for 12 to 15 minutes. Transfer the cookies to a rack to cool completely.
- Store in a sealed container at room temperature for up to 5 days. Alternatively, stored correctly, these cookies can be frozen for up to 2 months.
Nutrition
Notes
Make these fresh ginger cookies vegan: the butter can be substituted with coconut oil.