Something about the combination of ginger and lemon is incredibly pleasing to me. I use it together in many recipes (especially soups, and my mint ginger lemonade, that I look forward to sharing with you next month). And when it comes to cookies, I just can’t think of a better combination. I simply adore ginger snap cookies, but I must admit, I love a soft, chewy cookie. I hope your family enjoys this recipe as much as we do!
Ingredients
-100 grams almond flour* (1 cup)
-15 to 30 grams coconut flour (2 to 4 tablespoons)
-15 grams arrowroot powder (2 tablespoons)
-2 teaspoons ground ginger
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 tablespoon ground chia + 3 tablespoons water
-20 grams coconut sugar (2 tablespoons)
-1 teaspoon vanilla
-1/4 cup oil (I use grapeseed)
-1/4 cup yacon syrup
-1 teaspoon lemon zest + 1 tablespoon lemon juice
-1/4 teaspoon lemon flavor (optional)
How To:
Preheat oven to 350
1. In a bowl add chia and water, mix until incorporated. Let rest for a few minutes.
2. To chia add coconut sugar and mix until incorporated. Then add vanilla, oil, yacon, lemon zest and juice (and optional lemon flavor). Mix.
3. In a separate bowl, mix together almond flour, baking soda, salt, ginger, and arrowroot.
4. Add dry ingredients to wet, mix.
5. Start adding in the coconut flour until a thick, sticky batter develops. For homemade almond flour, I use 4 tablespoon.
6. This is a thick, sticky batter (and needs to be so to create these soft, chewy cookies). So oil your hands well, and make little balls, then press slightly into cookies. Don't be afraid of this batter, they will turn out, I promise.
7. Bake for 12-13 minutes on non-stick surface (I keep mine in for exactly 13 minutes).
Notes:
*To make the almond flour, I add 1/2 cup cold (refrigerated) almonds to my Vitamix. I blend on high for exactly 20 seconds, then turn off and scrape around the blades with a knife, then another blend on high for 10 seconds. The flour made in a high speed blender is much finer than the food processor. I was using a coffee grinder to make flour too, but it took forever, and left huge chunks of almonds. So, I like the Vitamix. I can't guarantee recipe results with any other flour, that's why I have a varied amount of coconut flour. Please let me know if you experiment with other almond flours. If you're a seasoned grain-free baker, then you will know what the batter is supposed to feel like when it's just right.
*The coconut cream is totally optional. These cookies are amazing all on their own!
*For coconut cream icing, add the coconut cream from 1can of full fat coconut milk (keep in fridge for several days). To the cream, add 2 tablespoons of honey, agave or maple syrup; 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, and 1/4 teaspoon xanthan gum if it needs thickening. Blend with hand mixer.
*If you don't want coconut cream, you can make a cashew cream icing. Soak 2/3 cup cashews for 6-8 hours. In a small blender, add drained cashews, 2 tablespoons sweetener, 2 tablespoons lemon juice, 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, 2 tablespoons oil, and water until desired consistency.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth's Real Food 101 (Mondays), Made From Scratch Monday Slightly Indulgent Tuesdays, Traditional Tuesdays Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays Make it Gluten Free Tuesdays, Wellness Weekend, Tastetastic Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Friday Food, Potluck Party Back to School Recipes
I am told none of your tast sweets will ever make it to work, bummer!
ReplyDeleteFor you...I will send some with Scott. Keep an eye out in June. I would love another taste tester!!
DeleteHugs,
-Amber
I've never tried lemon and ginger together, but i bet it's delicious!! i'll have to try these! they look delicious! thanks for sharing!
ReplyDeleteThanks Caralyn!
DeleteThese look wonderful! I have never used yacon syrup but I've seen it crop up in recipes here and there. I'm quite intrigued and want to give it a try!
ReplyDeleteI love yacon. It's slightly expensive, but worth it (in my opinion). It's extremely good for you and a little goes a long way. :-)
DeleteThese sound lovely but we can't buy yacon syrup here easily it's soooo expensive - $30ish!
ReplyDeleteLemon and ginger together is awesome, I used to make a ginger & lemon dessert which is out of this world!
Oh man Vicky...I should just send you some. It ranges from $8- $12 here! I forgot to add some subs in the notes. Any other sweetener would do! I've had a jar of yakon forever and need to use it up. Too bad it's not legal food.
DeleteAnd I agree, lemon + ginger = love.
You are the sweetest Amber, thank you! I'll have a look in Canada later this year! I would like to try it sometime..I can always use dark honey instead!
DeleteThese look incredible, Amber! They say tea time to me! :-) Have a fabulous weekend!
ReplyDeleteShirley
Hey Amber! I just wanted to let you know I nominated you for an award! http://foodstoriesblog.com/food-stories-award/ As someone with Ulcerative Colitis, your healing journey with Crohn's gives me hope. Thank you for your inspiring story and recipes!
ReplyDeleteThank you so much Caralyn! :-)
DeleteAmber!! You have outdone yourself! You are talkin my language with lemon and ginger sister. I'm going to try this recipe out on my Memorial Day Cookout. Do you think I could sub an egg for the chia? And could I sub honey for ya on syrup? Hate to change things, but we're sensitive to flax and chia and I don't have any ya on on hand! (or coconut flour). I know you can't guarantee results but I think I'll try and let you know how it goes. Thanks so much for this!
ReplyDeleteJen
Hi Jen,
DeleteThank you so much. And I'm tickled you are making these for your weekend party. I think you can certainly play around with the ingredients. Yes! Honey would be great, and egg would work, and just add more almond flour (instead of coconut) or arrowroot, tapioca, etc. If you don't have any lemon flavor, try and use as much zest as you can, a tablespoon would be good and some lemon juice. The ginger really comes through, but the lemon can be subtle, which is why I love the lemon flavor. Good luck experimenting and let me know how they turn out. Have a great weekend.
Hugs,
--Amber
GIRL!! I did a trial run tonight and we can't stop eating them!!! My husband was like, "these are goooood". Here's the subs I made:
ReplyDelete2 cups almond flour
No coconut flour
No arrowroot
Honey instead of yacon
Melted ghee in place of oil
I made the cashew icing. The icing was great, but the cookies are delicious all on their own.
GREAT JOB! This is going to be a staple in our home. You hit a home run, as usual...
Jen
Hi Jen,
DeleteYour variations sound amazing! You really can't go wrong with ginger and lemon, right!! :-)
Glad you enjoyed them. Hugs.
Ok we really are sisters (and Tessa of course too!)...lemon ginger cookies-can I eat these ALL right now?! I can't wait to whip up your recipe this coming week. I think they will be gone in seconds with my kids.
ReplyDeleteHa ha. Yes. We are all long lost sisters (thank goodness we found each other)! :-)
DeleteThey don't last long in my house either. My favorite flavors indeed.
Great looking recipe and thanks to Jen for the tips on subs. Some of the ingredients are tricky to get here in Scotland (and I have backyard hens for eggs) but the basic premise is a lovely one. Lots to try on your site
ReplyDeleteHi Kellile,
DeleteThank you. I'm sorry to hear ingredients are hard to come by. My friend Vicki in the UK has the same problem. Jen's version should be great for you.
Making these AGAIN and thinking of you and how talented you are! We're having an end-of-year celebration for a home school co-op at my home and I made these as a special treat.
ReplyDeleteI'm so sad because I can't have them on the AIP. BIG FAT PUPPY FACE WITH POUTY LIPS AND BLINKING EYES...Wahhh...
XO
Jen
Which types of non-stick cookware do you suggest? We avoid Teflon and would appreciate non-toxic suggestions.
ReplyDelete