Ginger cookies – the best I've ever had. I haven't had cookies this good in a long time. They're also quick and easy to make. These are some of the first homemade cookies I've ever made, and everything went quite smoothly. It turned out to be quite a pleasant experience, too.
Watch the video with the recipe for ginger cookies
How to make ginger cookies?
- Mix dry ingredients thoroughly in a large bowl: almond flour, coconut sugar, ginger, Ceylon cinnamon, baking soda, nutmeg, and Himalayan salt.
- In a separate bowl, combine the wet ingredients: butter, agave syrup, and water. Then add the egg and mix again. Important! The butter, egg, and water must be at room temperature. If they are too cold, they may curdle.
- Add the wet ingredients to the large bowl of dry ingredients and mix with a spoon. You'll get a fairly wet and pliable batter.
- Cover the bowl with the dough with a plate and chill in the freezer for about 40 minutes.
- Preheat with the convection function turned on to 180 degrees.
- Line a baking tray with baking paper.
- Scoop out the mixture with a spoon and form medium-sized balls in your hands. Then gently flatten them into cookie shapes.
- The dough should make about 12 large cookies.
- Bake in the oven for about 12 minutes or until golden brown.
- After baking, let cool for about 10 minutes.
- Store covered.
Ingredients for ginger cookies:
- Almond flour - 290g
- Coconut sugar - 70g
- Ginger - 2 teaspoons
- Ceylon cinnamon - 1/2 teaspoon
- Baking soda - 1/2 teaspoon
- Nutmeg - 1/2 teaspoon
- Himalayan salt - 1/2 teaspoon
- Light agave syrup - 60g
- Extra butter - 80g
- Egg - 1 piece
- Water - 30g
Nutritional value per 100g of ginger cookies
| Energy value | 515 kcal |
| Fat | 41 g |
| including saturated fatty acids | 10 g |
| Carbohydrates | 25 g |
| including sugars | 22 g |
| Protein | 13 g |
One cookie weighs approximately 46g.
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