These delicious little nuggets are packed with ginger flavour with the addition of both ground ginger and fresh grated root ginger The addition of molasses gives these cookies a wonderful richness similar to gingerbread. Using ground almonds is a great alternative to flour in these cookies and provides protein to help make these filling.
Overview
Difficulty – Easy
Time – 15 minutes preparation, 20 minutes cooking
Makes 12 cookies
What’s good about it?
Almonds are high in healthy monounsaturated fats, fibre, protein, B vitamins, magnesium, manganese and vitamin E. If you have a nut allergy you could substitute gluten free plain flour instead and switch the nut butter in this recipe.
- Place the almonds in a food processor or blender and process to form a fine flour. Add the remaining ingredients and pulse well to form a dough.
- Form into walnut size balls and press down lightly to form little cookies.
- Place on a lined baking sheet and bake for 15-20 minutes until lightly golden.
- Leave to cool on the tray for five minutes then place on a cooling rack to cool completely
- These will keep in an airtight container for 1 week – they will also freeze well.
Did you Know?
Adding lucuma powder provides a natural sweetness as well as fibre. You can omit this if wished.
Makes 12 cookies
300g / 10 1/2 oz almonds
pinch of sea salt
1-2tsp ground ginger to taste
1/2 tsp ground cinnamon
1tbsp Lucuma powder
2cm piece root ginger, finely grated
½ tsp bicarbonate of soda
50g / 1 ¾ oz / 1/3 cup almond nut butter
80g / 2 ¾ oz coconut oil melted
1tbsp molasses
1tbsp maple syrup