These are a healthier take on festive ginger biscuits as they are gluten, dairy and refined sugar-free.
Delicious fiery and fragrant they are made with almonds, cinnamon, orange zest, nutmeg and lots of ground ginger! They would make a perfect mid-morning snack with a coffee, or, you can ‘pimp’ them up, dip them in chocolate (as pictured) to be given as little Christmas gifts.
They could also be made with regular wheat flour, but I find these are better received as the grain-free flour blend rends them much lighter.
Makes about 18 cookies
1 cup of ground almonds (almond flour)
2/3 cup of coconut flour
1 cup of quinoa flour (or oat, or any gluten-free flour)
1 tbsp of smooth almond butter
2 tsp of filtered water
2 tsp of raw honey
3 tsp of almond oil (or melted coconut oil or walnut oil)
½ cup of coconut sugar
1 tsp of baking powder
zest of half an orange
2 tsp of ground ginger
½ tsp of cinnamon
½ tsp of nutmeg
pinch of salt
1. Preheat your oven to 180 C/350 F and line two baking trays with baking paper.
2. Combine all the dry ingredients (flours, spices, salt, baking powder, salt) in a bowl and set to one side.
3. In another bowl, whisk together the coconut sugar, honey, water, almond butter, oil and orange zest. Once all mixed together, add the egg and whisk until well combined.
4. Set the whisk to one side, and with a spoon, stir in the dry ingredients, bit-by-bit, until the all is combined.
5. Cover the bowl with a tea towel and place in the fridge for about 10 minutes so that the dough is easier to handle when it comes to rolling out the biscuits.
6. Remove the dough from the fridge and with a spoon, scoop out a tablespoon’s size of dough; role it into a ball and press it into a disc, about 1cm thick, and place them about 3cm apart on the prepared baking trays.
7. Place on a middle shelf in the oven for around 10 minutes – until the sides of the cookies start to brown and the top is a lovely golden colour.
8. Remove from the oven and leave to cool on the tray before devouring J