The holidays are here and I’m on a mission to warm myself up with something other than an itchy sweater. While a swig of Peppermint Hot Chocolate does the trick, I've been craving something from the oven lately. Something warm, comforting and classic for this time of year – Ginger Cookies! They pair perfectly with a hot mug of Apple Cider, which works out great because I may have gone overboard on that holiday favorite, too… I have two gallons left in the cabinet. Whoops.
There are dozens of recipes for Ginger Cookies there, but this year, I had a special interest in making cookies with Yacon Syrup. Yacon Syrup is an alternative sweetener similar to Molasses but with much less sugar. In doing a little more research, it's also show to help in weight management and support good digestion. Bonus points! Another cookie? Don't mind if I do!
A friend of mine dropped off a jar for me recently and I've been itching to give it a go! Or it could just be this crazy, itchy sweater.
Holiday Ginger Cookies
- 2 ½ cups blanched almond flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- ½ cup grapeseed oil
- ¼ cup yacon syrup
- ½ cup raw agave nectar
- ½ tablespoon lemon or orange zest
Combine almond flour, salt, baking soda and ginger in a large bowl.
Combine grapeseed oil, yacon, agave and zest in a medium bowl.
Mix the wet ingredients into the dry ingredients until it forms a sticky dough.
Scoop dough onto a foil or parchment paper lined baking sheet. I like to scoop mine a little bigger for giant cookies, but try to keep them around the size of a TBSP, they will bake easier.
Bake at 350° for 8-12 minutes, until they turn a golden brown.
I know they're ready when my kitten comes running. :) Enjoy!