Ginger Cookies. These gluten free cookies are infused with ginger, cinnamon and clove essential oils. They are a hit with the kids!
I am so excited to be sharing my first recipe in 3 months. These ginger cookies are absolutely to die for! A little more about them later!
Yes, 3 months ago to the day, I shared my Raw Bounty Slice recipe! It was a winning recipe but happened to be the last recipe that I was going to share for awhile.
Little did I know that my marriage was about to fall apart and I was about to enter several months of intense sadness, anger and frustration.
Wondering what the future was going to look like as a single mum, raising two young children. But in spite of how I felt and with the amazing support of my beautiful friends and family, I am getting through it.
I now have my own place and I am making sure that I am the best mum for my two children. I am a much happier person! I still have my down days, wondering why things happened the way that they did.
But all in all, things are improving and I am looking forward to the future!
SO back to these amazing cookies…
These ginger cookies are made primarily with almond meal and are infused with ginger, cinnamon and clove essential oils.
My kids absolutely loved them! In fact, after I photographed the cookies, they were pretty much all gobbled up.
I have previously written about my daughter having tree nut allergies, well recently, we got her re-tested and found that she has cashew, macadamia and pistachio nut allergies.
She is not allergic to any of the other tree nuts that we tested for.
Which is such a relief!
I still need to be careful with cross contamination and only allowing her to have these nuts around me.
But she loved these cookies and told me that they are crunchy on the outside and nice and soft in the middle and that I did a good job!
WINNING!!
Enjoy ❤
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Ginger Cookies. These gluten free cookies are infused with ginger, cinnamon and clove essential oils. They are a hit with the kids!
Ingredients
- 1 + 1/2 cups almond meal
- 1/4 cup arrowroot or tapioca flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 2 tablespoons coconut oil, melted
- 1/3 cup pure maple syrup
- 2 drops ginger essential oil (or 2 teaspoons ground ginger)
- 2 drops cinnamon bark essential oil ( or 2 teaspoons ground cinnamon)
- 1 drop clove essential oil (1 teaspoon ground cloves)
Instructions
- Pre-heat oven to 170 degrees celcius
- Add dry ingredients, mixing well, ensuring that there are no clumps from the almond meal.
- Add coconut oil and maple syrup to a glass bowl, whisking well to combine. Then add the essential oils.
- Pour the wet mixture into the dry mixture and mix well.
- Use soup spoon to scoop out mounds of the cookie dough. Use slightly damp hands to shape the cookies how you want them and place them on a lined baking tray.
- Bake in the oven for 12-15 minutes, depending if you want the outsides to be soft or crunchy.
- Leave to cool for 10 minutes.
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