Paleo Gingernut Cookies with Lemon-Coconut Icing (Vegan, Oil-Free)
Author: 
Serves: 26 Mini Cookies
 
Adapted from Hemsley&Hemsley
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F.
  2. Add all of the ingredients into a bowl. Using your hands, knead to form a dough.
  3. Measure out 1 tbsp of dough and roll into a round ball.
  4. Arrange onto a lined baking tray. Using a jar or a cup (anything with a flat bottom) flatten each cookie.
  5. Bake for 8-9 minutes till crispy and a little brown. Set aside to cool thoroughly.
  6. In the meantime, place your mixing bowl into the freezer for 15 minutes.
  7. Icing: Scoop out the solid coconut cream from the top of the can of coconut milk.
  8. Add in the maple syrup and vanilla. Whisk the coconut cream till is slightly stiff.
  9. 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/