Chewy Triple Ginger Cookies
1 hr, 7 mins
• 1 cup Anthony's Goods Blanched Almond Flour • 1/4 + 2 tbsp Anthony's Goods Coconut Flour • 1 tsp baking soda • 1/4 tsp salt • 1 tbsp Anthony's Goods Ground Ginger Root • 1 tsp Anthony's Goods Cassia Cinnamon Powder • 5 tbsp unsweetened applesauce • 5 tbsp smooth almond butter • 2/3 cup Anthony's Goods Coconut Sugar • 2 tbsp molasses • 2 tsp vanilla extract • 1 tsp grated ginger root • 1 egg • 1/3 cup candied ginger, chopped
These gluten free cookies bring 3 levels of gingery goodness: ground ginger, freshly grated ginger and candied ginger. 1. In a large bowl, whisk together the blanched almond flour, coconut flour, baking soda, salt, ginger powder and cinnamon. 2. In a medium bowl, whisk together the egg and the coconut sugar until smooth, then add the applesauce, almond butter, molasses, vanilla extract and grated ginger. Mix to combine. 3. Add the wet ingredients to the dry ingredients and mix until just combined. 4. Fold in the chopped candied ginger, reserving some for placing on top of the cookies before baking. 5. Place the dough in the fridge for 30 minutes to chill. 6. Preheat the oven to 350F and line a baking sheet with parchment paper. 7. Using a cookie scoop, scoop 2 tbsp of dough at a time, shape them with your hands, and place them on the baking sheet a few inches apart. Press a few pieces of candied ginger on the top of each cookie. 8. Bake for 15-17 minutes, until the cookies feel set to the touch. They will harden more as they cool. 9. Let cool before enjoying.