Gluten Free & Vegan Ginger Cookies
Prep time
Cook time
Total time
Serves: 12
Ingredients
- 1¼ Cup almond meal
- ¼ Cup chopped pecans (heaping)
- ¼ Cup chopped walnuts
- ½ Teaspoon baking powder
- ¼ Teaspoon sea salt
- 3 Tablespoons raw sugar
- 1 Tablespoon + ¾ Teaspoon ground fresh ginger (use ginger grinder or microplane)
- 1 Flax egg (1 tablespoon flax meal mixed with 2½ tablespoon cool water)*
- 3 Tablespoons canola oil
- Optional: ½ Teaspoon vanilla, ½ teaspoon cinnamon**
Instructions
- Preheat oven to 375F.
- Prepare flax egg by combining 1 tablespoon flax meal with 2½ tablespoons of water. Let sit for five minutes so it can thicken up a bit.
- Combine all dry ingredients and mix them together well.
- Add ginger, oil, and vanilla (if using) to flax egg and whisk together.
- Pour liquid ingredients over dry ingredients and mix until well incorporated.
- Roll dough into 1" balls and place on a baking sheet (no spray needed if using a nonstick pan).
- Gently flatten each ball with the back of a spoon.
- Slide into oven and immediately turn the temperature down to 350F.
- Bake 10 minutes or until they are golden brown (the top of the cookies might still look pale. Carefully lift one cookie up to see if the base is golden brown. If so, then they are done. For extra crispy cookies bake for an additional five minutes on convection bake (watch closely to avoid burning).
- Best eaten the day they are made. Store cookies covered at room temperature. After the first day, I love to crisp them up in the toaster oven and eat with a sprinkle of salt on top.
Notes
*A real egg can be substituted for the flax egg. Keep in mind if the egg is large, the dough will be much wetter. To adjust for this add more almond meal until you have a cookie-dough like texture that can be rolled into a ball. I learned the recipe I use for flax eggs at theminimalistbaker it works great!
**I love letting the flavor of the ginger take over so I tend not to use vanilla or cinnamon, which mask the ginger flavor a bit. Adding vanilla and cinnamon makes for a delicious cookie though, so try it out that way too!
**I love letting the flavor of the ginger take over so I tend not to use vanilla or cinnamon, which mask the ginger flavor a bit. Adding vanilla and cinnamon makes for a delicious cookie though, so try it out that way too!
Recipe by at https://www.thescratchartist.com/?p=3632