Ingredients

The following ingredients have 4 Servings
  • 2 2/3 cup (286g) blanched almond flour
  • 1/2 cup (68g) unrefined coconut sugar
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine Himalayan salt
  • 6 tablespoons (80g) pastured butter (soften, or coconut oil)
  • 3 tablespoons (57g) raw honey (or maple syrup)
  • 2 tablespoons (26g) water
  • 1 egg (room temperature)

Instruction

  • In a large bowl, mix together with a spatula the almond flour, coconut sugar, ginger, cinnamon, nutmeg, baking soda, and salt.
  • In a separate bowl, whisk together with a handheld mixer or whisk the butter, honey and water. Then whisk in the egg until combined.
  • Using a spatula, mix dry and wet ingredients together. Do not over mix.
  • Cover and freeze dough for 40 minutes to 1 hour or until it's easy to handle.
  • Preheat oven to 350°F, and line a cookie sheet with parchment paper.
  • Roll the chilled dough into balls (about 1 ½ tablespoons per ball), and place each 2-inches apart on the prepared baking sheet. Flatten each cookie with the palm of your hand.
  • Bake for about 10 minutes or until the bottom and edges start to turn brown, then set the baking sheet on a wire rack to cool.