For those who enjoy ginger, these Paleo Triple Ginger Cookies are a delightful treat. They have three types of ginger for a strong, spicy flavor, and they are free of grains and gluten. Ideal for sharing with friends or as a snack!
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1 large egg. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 cup finely chopped crystallized ginger. 1/4 cup minced fresh ginger. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup chopped pecans optional.
Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Melted coconut oil, egg, almond flour, coconut flour, coconut sugar, and maple syrup should all be combined in a mixing bowl. To the bowl, add the crystallized ginger, minced fresh ginger, ground cloves, ground cinnamon, ground ginger, baking soda, and salt. Until the dough forms, thoroughly mix. Add the chopped pecans, if desired, to the mixture for flavor and crunch. Shape the dough into tiny ball shapes with your hands, then transfer them to the baking sheet that has been ready. Gently press down on each ball using your fingers or a fork. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Enjoy your delicious Paleo Triple Ginger Cookies after they've cooled! To keep freshness intact, store in an airtight container.
Prep Time: 15 minutes
Cook Time: 10 minutes
Blaire Hammond