Chewy Vegan Ginger Cookies (Grain-Free, Refined Sugar-Free)
Gluten-free, Dairy-free, Egg-free, Refined Sugar-free, Soya-free, suitable for paleo, GAPS and SCD diets
Ingredients
- 40 g ground almonds
- 20 g coconut oil - I use Coconut Merchant - you can double this for a thinner, larger biscuit (like a ginger snap but without the snap)
- 1 tbsp ground ginger - less if you want them less 'fiery'
- 1 tbsp sesame seeds - optional
- 15 g Maple syrup - (or rice syrup or runny honey - if not vegan)
- A few drops of almond extract - optional
Instructions
- Place all the ingredients in a bowl and squash the coconut oil and liquid sweetener into the dry ingredients until you have a dough
- Divide the dough into 6, roll each piece into a ball and place on a lined baking tray
- Flatten the dough to make a circle around 3cm in diameter
- Bake in a pre heated oven at 180 degrees/160 degree fan/gas mark 4 for 8 - 10 minutes until golden
- Cool on the tray
Nutrition (Approx)
Calories: 84kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg