January Recipe of the Month

Primal Ginger Cookies

January 2011 by primalbydesign

· 3 cups of almond flour (I used Bob’s Red Mill)

· 1/2 tsp gluten & corn free baking powder (you can find this at Whole Foods)

· 1/2 tsp baking soda

· 1 egg

· 2 tbsp coconut oil

· 1/3 cup maple syrup

· 2 inch piece fresh ginger root, peeled and finely minced (I used my zester)

· 1/2 tsp vanilla extract

· 1/2 tsp allspice

· 1 tsp cinnamon

· ~ 2 tbsp organic crystalized ginger finely chopped (optional) – try to find some made with raw sugar

Directions:

· Preheat oven to 325 degrees

· In small bowl, mix dry ingredients together (almond flour, baking powder and baking soda)

· In large bowl, beat together egg, oil, maple syrup and vanilla until well combined

· Add ginger, cinnamon and allspice and beat until combined

· Stir dry ingredients into wet ingredients until combined

· Stir in crystalized ginger if using and mix well.

· Drop by rounded teaspoonfuls onto parchment line baking sheet and press each cookie to flatten. They will not spread during baking so you’ll need to form them into your desired cookie shape before baking

· Bake in preheated 325 oven for 12-15 minutes until edges begin to brown slightly

· Remove from oven and cool on a wire rack