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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.

These cookies are Paleo friendly, gluten free, and vegan.  Packed with protein from almonds, healthy fat from coconut oil, and uplifting ginger and lemon, they are a welcome deviation from your standard cookie. Also, I have to admit, they are amazing crumbled over vanilla ice cream!

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LEMON GINGER COOKIES
Prep time: 5 minutes; cook time: 8-10 minutes; makes: 2 dozens
2 ½ cups almond meal/flour
1 tsp. baking soda
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

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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.

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Take them out and let cool on a wire rack for about 20 minutes.  Then enjoy!