Do you want a cookie that has no guilt and is loaded with flavor? You have to try these soft and chewy lemon ginger cookies. I made these cookies for an assignment in a cooking lab at Maryland University of Integrative Health where I am doing my MS in Clinical Nutrition. They were an instant favorite in my house and I make them regularly.
2 Tbsp. ground ginger (+optional 1 tsp fresh grated ginger)
¼ cup grape seed oil or melted coconut oil
½ cup maple syrup
2 Tbsp. lemon zest
Preheat oven to 350F.
In a large bowl, combine the almond meal, baking soda and ginger.
In a medium bowl, combine the oil, syrup and zest. Add to the dry ingredients and mix until well blended. Scoop 1 Tbsp. of the dough onto a parchment-lined baking sheet.
Bake for 10-15 minutes, or until the tops start to crack. You may need longer, so watch them closely.
Take them out and let cool on a wire rack for about 20 minutes. Then enjoy!