These simple and VERY delicious fresh ginger cookies are gluten-free and naturally sweetened with maple syrup and natural unrefined muscovado sugar for a healthier holiday cookie.
Servings24cookies (depending on size)
1½cupsground almonds(200 g)
½teaspoonsea salt(I use coarse sea salt)
2tablespoonsgrated fresh ginger
3tablespoonsunsalted butter,melted (45 g)
2tablespoonspure maple syrup
2tablespoonsMuscovado brown sugar
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.
Make these fresh ginger cookies vegan: the butter can be substituted with coconut oil.