Description
A Christmas cookie essential, these delightful Soft Ginger Crinkle Cookies have a light, pillowy texture and brimming with bold, ginger flavor.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups + 2 Tablespoons almond flour
- 1 Tablespoon baking powder
- ¼ teaspoons baking soda
- 1 Tablespoon cornstarch (or arrowroot powder)
- 2 ½ teaspoons ginger powder
- ¼ teaspoon cinnamon *
- ¼ teaspoon sea salt *
Wet Ingredients:
- ½ cup [raw] cashew butter *
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla
Optional Topping Ingredients:
Instructions
- Preheat the oven to 350 F. Place oven rack in the center position, avoiding the lower oven rack placement.
- Line a baking sheet with a silicone mat (or parchment paper).
- Place all the other Dry Ingredients into a bowl, whisk to combine.
- Add the Wet Ingredients to the dry ingredients, stir well to combine (no electric mixer required). Everything will come to a big ball of dough.
- Take 2 tablespoons (or one medium cookie scoop) of cookie dough and roll it in your hands to form a ball, then while still in your hands, very slightly flatten into a thick disk and place the ball onto the silicone mat (or parchment paper) lined cookie sheet. Try to keep the cookie size uniform. Continue until you have rolled all the dough into balls and placed on the baking sheet. Keep them approx. 3 inches apart as they do spread.
- Place into a preheated 350 F oven (center rack) and bake for 12 to 13 minutes until the cookies are set and the bottoms are golden brown.
- After 12 to 13 minutes, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 2 minutes to firm up, then transfer to a wire cooling rack.
- Allow to cool and enjoy. If desired, allow to cool and sprinkle Whole Food Plant Based Powdered Sugar over top.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 16 to 18