AuthorHeather BlakeCategoryDairy free, Dessert, Gluten-free, Vegan, VegetarianDifficultyBeginnerSoft, savory cookies with fresh lemon zest and antioxidant ginger!
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper.
In a large bowl, combine the dry ingredients (almond meal, baking soda, and ginger).
In a medium bowl, combine the wet ingredients (coconut oil, maple syrup, lemon zest).
Add wet ingredients to dry ingredients and mix until well blended (or mix with clean hands!)
Scoop dough using 1 tbsp. and roll into a ball with your hands. Place on prepared baking sheet.
Bake 8-10 minutes, or until the tops start to crack!
Ingredients
Directions
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper.
In a large bowl, combine the dry ingredients (almond meal, baking soda, and ginger).
In a medium bowl, combine the wet ingredients (coconut oil, maple syrup, lemon zest).
Add wet ingredients to dry ingredients and mix until well blended (or mix with clean hands!)
Scoop dough using 1 tbsp. and roll into a ball with your hands. Place on prepared baking sheet.
Bake 8-10 minutes, or until the tops start to crack!
Can ginger essential oil be used instead of the ground ginger? If so, not sure what amount should be used. Have you ever tried it with essential oil only?
Hi John!, I’ve never tried it with essential oils but I have a recipe for Ginger Snap Cookies by Dr. Axe that calls for “1 drop ginger essential oil OR 1 tsp of ground ginger.” I’d go by that ratio and let me know how it tastes! Thanks for the feedback!