Festive cookies in less than 15 minutes?! That's right! Only 6 natural, unprocessed ingredients making the most ultimate spiced Paleo Ginger Nuts ever!
Ingredients
1 cup almond butter
⅔ cup coconut sugar
1 egg (or 1 chia egg - see notes)
1 tbsp maple syrup or raw honey
1-1.5 tbsp ground ginger (depends how fiery you like things!)
1 tsp mesquite/maca/lucuma (optional but delicious)
1 tsp bicarbonate of soda
Instructions
Pre-heat your oven to 180°C/350°F/Gas Mark 4 and line a baking sheet with parchment or a silicone baking mat.
Grab your weapon of choice; stand mixer, food processor, or a good old-fashioned mixing bowl and spoon and mix until well combined.
Take 1 tbsp of mixture, roll into a ball, place on the baking sheet and press gently with the palm of your hand. Repeat until all of your mixture has been used up, you will likely need to bake 2 batches or use 2 baking trays.
Place into the oven and bake for 7-8 minutes for a soft cookie, 8-10 minutes for a slightly crisp outer and chewy middle, or up to 12-15 minutes for a crisp cookie throughout. Remove from the oven and leave to cool for a good 10-15 minutes before moving to a wire rack to cool completely.
Once cool eat all at once or store in an airtight container at room temperature for a week,
Notes
You will likely have a lot of excess oil when rolling out your cookies, don't worry this is completely normal - just blot away the excess with kitchen towel if it bothers you. If you also find that the cookies spread far too much then just chill your dough for fifteen minutes and add an extra 2-3 minutes onto the allocated cooking times.
If opting for chia egg ensure that you use 1 tbsp of milled chia seeds in 3 tbsp of water. Leave to 'gel' for 10 minutes before using.
The cookies will look super soft when you take them out due to the high-fat content - they are baked don't worry! If you try to transfer them to the wire rack straight away they will break so make sure you do leave to cool first as instructed.
*All cup measurements used are UK cup measurements and so 1 cup = 250ml. 1 tbsp =15ml.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/paleo-ginger-nuts-gluten-free-vegan/