Almond Ginger Cookies (GF, Vegan)
Another proud recipe for the series: Healthy and Delicious! This recipe is inspired by one of my favourite Cook Books - The Everyday Ayurveda Cookbook.
I love this recipe because it only includes whole and nutritious ingredients, and in less than 30 minutes it guides you to create a tasty and guilt-free treat.
Thanks to this book for the first time I considered the concept of consciously eating according to the season. It’s something that I mostly did while living in Europe without paying too much attention to it.
Since moving to Malaysia, and living in a constant summer season, I realized that my body is craving that variety of ingredients, nutrients, types of food.
In the The Everyday Ayurveda Cookbook this recipe is part of winter, so I’m sharing at this time because it could be a healthy substitute even for ginger bread or cookies (by adding some more spices).
The key ingredients are mainly the same as in the cookbook, but I changed the proportions to my taste (less sugar and less oil). I recommend you to also explore the original recipe and try also the other seasonal recipes.
So many reasons to try this recipe:
It’s low in carbs because it doesn’t contain any flour (only almonds and coconut),
So it’s keto, paleo and wildfit friedly,
A delicious treat if you are cutting on dairy or eggs,
It’s so easy and quick to do,
The cookies last for a few days, so you can add 1 or 2 everyday to your coffee time.
Ingredients
100 gr Raw Almonds
40 gr Grated Coconut
15 gr Coconut sugar
½ tsp Baking Powder (I use Bobs Red Mill Baking Powder)
2 tbsp Cacao Nibs raw
2 tbsp Ground Flax Seeds
10 gr Fresh Ginger root (peeled)
4 tbsp Water
Making the Cookies
Turn the Almonds into Almond meal by using an electric mixer or food processor. I use the small mill provided by my Tefal blender (you can pick any small mills or food processors, ideally not bigger than 500 ml). Ground for a few seconds, it’s ok if some almonds are still chunky. Transfer the almond meal into a medium bowl.
Add the baking powder and the sugar to the meal.
Put the flax seed powder, the ginger (cut in little cubes), the coconut oil and the water in the food processor, and blend until it is smoothly combined (30-40 seconds). Use a spatula to transfer the flax mixture into the bowl. Mix the dough with the spatula.
Add the grated coconut and cacao nibs to the dough and mix with your hands until all ingredients are well combined.
Create the cookie shape with your hands or using 2 spoons. This recipe makes roughly 20 macaroons.
Bake for 15 minutes in pre-heated oven at 180 °C. Let it cool off before serving (at least 20 minutes.
TIPS: These cookies are perfect to keep for up to 1 week, of course in an air-tight container.
