Chewy ginger cookies

The original recipe serves 40 cookies, however I decided to make mine bigger and made 30 cookies instead. I’ve updated the nutrition for 1 larger cookie serving.

Who doesn’t love a cookie with a cup of coffee? These are excellent with a deep spicy flavour and chewy. They won’t last long that’s for sure. They are easy to make but I found the mix a little too damp to roll into balls so I used a medium-sized icecream scoop. I do like quicker approaches. Next time (and there will be a next time), I am going to weigh the ingredients as I’m not keen on using measuring cups…there is too much margin for error.

Prep time: 20 mins | Cook time: 12 mins | Servings: 30

Ingredients:

2 cups almond flour
2 tbsp gelatin
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 cup butter, softened (I used lactose-free butter)
1/2 cup almond butter
1 cup granulated sweetener (I used erythritol)
2 large eggs, at room temperature
2 tsp Yacon syrup, optional (I used this)
1/2 tsp vanilla extract

Method:

Preheat the oven to 163C/ 143C fan-assisted/ 325 F.
Line a baking tray with grease-proof paper or a silicone liner.
In a bowl, mix together the dry ingredients: almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.
Next, in another bowl combine, butter, almond butter, and sweetener until smooth.

Add the eggs, Yacon syrup, and vanilla extract to the butter mixture, beat until well combined.
Next, add the dry ingredients to the bowl, mix until well combined and a dough forms.

Roll the dough into 1 inch balls, and place a few inches apart on the prepared baking tray.
Bake 5 minutes, then remove from the oven and gently press down a bit (to encourage them to spread).
Return the cookies to the oven and bake another 7 minutes, or until just barely golden brown.
They cookies will still be very soft. Remove from the oven, and allow them to cool completely.
Once cooled, serve & enjoy!!