Soft Baked Ginger Cookies

Looking for the perfectly chewy, lightly spiced ginger cookie for our newly found crisp autumn days? While I LOVE a dark and molassesy, super spicy ginger cookie, these are more my kids’ style. Lightly gingery, and so nicely chewy. And yes, you can swap the egg for a flax egg, but they become a little more crisp than chewy, but still delicious!

Makes 12 cookies

Ingredients

• 85g coconut oil

• 70g coconut sugar

• 55g maple syrup

• 1 large egg*

• 285g almond flour

• 2 tsp ginger

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp baking soda

• 1/4 tsp sea salt

Instructions

1. Beat together oil, sugar, syrup and egg until smooth

2. Add flour, spices, soda, salt and beat until smooth

3. Scoop (or divide into 12 dough balls), press down slightly, then chill for about an hour

4. Bake at 350F for 11-13 minutes

5. Let cool, then dig in!

*Flax egg sub: replace egg with 1 1/2 tbsp ground flax meal plus 2 1/2 tbsp water

#glutenfree #gingercookie #dairyfree #vegan #plantbased #fallrecipe #almondflour