Triple Ginger Snaps (Gluten Free, Paleo, Vegan, Dairy Free)

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I have been trying to perfect this cookie, through lots of (pretty delicious) trial and error. The addition of the crystallized ginger and lemon zest really makes a difference, which is the reason for the update. I like these cookies, because there’s no gluten, no gritty rice flour taste, no dairy, no refined sugar, and there are three kinds of ginger, which is my favorite ingredient to use in anything (and everything. I go through about a pound of ginger root every week.)

  • 2 ½ cups blanched almond flour
  • 1/2 t sea salt
  • 1 T baking powder
  • 1 T ground ginger
  • 1/4 t cardamom (optional, but really makes a difference)
  • 1/3 cup oil (I have used a grape seed/olive blend and coconut.)
  • 1/4 cup molasses
  • ½ cup maple syrup
  • 1 T fresh shredded ginger
  • 1/4 c finely minced crystallized ginger (optional)
  • zest of 1 lemon
  • Put all of the dry ingredients into a large bowl and mix. Put all of the wet ingredients into a small bowl and mix.
  • Pour the wet bowl into the dry bowl and mix it all up.
  • Drop by teaspoons on a parchment lined cookie sheet.
  • IMPORTANT: slide the parchment off of the cookie sheet and onto a cookie rack. The whole parchment. With the cookies on it. Like this:

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  • When they are slightly cooled, move the cookies from the parchment to the cookie rack until totally cool.
  • Bake at 350 for 10-15 minutes, maybe 20 depending on how big you make them. I dropped them by a teaspoon, and they spread out considerably, so unless you have an abnormally large cookie sheet, you’ll just want to drop 6 at a time.
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