Paleo Gingernut Cookies with Lemon-Coconut Icing (Vegan, Oil-Free)
Author: Unconventional Cooks
Serves: 26 Mini Cookies
- 2.5 cups Almond Flour
- 2.5 tbsp ground ginger (sounds like a lot, but it really is quite mild)
- ⅓ cup maple syrup/date syrup
- 1 tsp GF baking soda
- a pinch of salt
- Zest of one unwaxed lemon
- Icing:
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1 can of full-fat coconut milk, chilled in the fridge overnight
- Zest of one lemon
- Preheat oven to 350F.
- Add all of the ingredients into a bowl. Using your hands, knead to form a dough.
- Measure out 1 tbsp of dough and roll into a round ball.
- Arrange onto a lined baking tray. Using a jar or a cup (anything with a flat bottom) flatten each cookie.
- Bake for 8-9 minutes till crispy and a little brown. Set aside to cool thoroughly.
- In the meantime, place your mixing bowl into the freezer for 15 minutes.
- Icing: Scoop out the solid coconut cream from the top of the can of coconut milk.
- Add in the maple syrup and vanilla. Whisk the coconut cream till is slightly stiff.
- Dollop a small amount of the coconut cream icing on top of each ginger nut cookie. Garnish with a few small strips of lemon zest.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/06/21/paleo-gingernut-cookies-with-lemon-coconut-icing-vegan/
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