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.

Yacon Ginger Biscuits


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.

  1. 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.
  2. Form into walnut size balls and press down lightly to form little cookies.
  3. Place on a lined baking sheet and bake for 15-20 minutes until lightly golden.
  4. Leave to cool on the tray for five minutes then place on a cooling rack to cool completely
  5. 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