Double Ginger Cookies
Recipe from: Rancho Vignola, Armstrong, BC
These soft and chewy ginger cookies are made with both ginger powder and crystallized diced ginger. A delicious grain free cookie for any occasion!
3 cups almond flour
1/2 cup brown, or palm sugar
1/2 cup crystallized diced ginger
4 tsp ginger powder
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp clove powder
1 tsp baking soda
1/2 tsp fine salt
1/2 cup unsalted butter, softened (if using salted butter reduce additional salt to 1/4 tsp)
If you like your ginger cookies with a bit more of a ginger kick you can increase the ginger powder a by a teaspoon, and the diced ginger by 1/4 cup. Optionally also add in one tablespoon fresh grated ginger root for triple ginger!
Pre heat oven to 350°F.
In a large bowl mix together all the dry ingredients. Then add the butter and eggs to the dry mixture, mix again until all ingredients are totally combined and your cookie dough forms.
Roll dough into 1 1/2 inch balls, and place them on a lined or oiled cookie sheet. Flatten balls using the palm of your hand so they are about 1/2 inch think, and at least 1 inch apart.
Bake for about 10 – 13 minutes, or until the edges are just starting to brown. Let cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely.