Ginger Cookies with Coconut Cream Icing

    Cookie Ingredients

  • 2 1/2 cups almond flour
  • 5 tbsp coconut oil or butter or ghee (or a combination of these - I used half coconut oil, half ghee)
  • 1/3 cup honey (local and raw if possible)
  • 2 tsp organic vanilla
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger

  • Icing Ingredients

  • 1/2 package (about 100g) of coconut cream concentrate (or use coconut butter instead)
  • 1 tbsp coconut oil
  • 1 tbsp butter or ghee
  • 1 tbsp honey
  • 1 tsp organic vanilla

    Cookie Directions

  1. Preheat oven at 300F. Place almond flour and oil/butter into a large microwave safe bowl and heat for 1-2 minutes, until fat is melted, then add remaining ingredients to the bowl.
  2. Mix all ingredients well with a pastry blender.
  3. Form 1" round balls with the cookie dough and place on a cookie sheet.
  4. Wet a fork and flatten cookies using a cross-hatch pattern (wet the fork every 2nd cookie to prevent sticking)
  5. Bake for 12-14 minutes at 300F, until edges of the cookies are golden brown.
  6. Remove from the oven and allow the cookies to cool on a wire rack, or use a spatula to loosen the cookies before they completely cool to prevent them from sticking to the cookie sheet.

  7. Icing Directions

  8. Place coconut cream, coconut oil and butter/ghee into a microwave safe dish and heat for 35-45 seconds in the microwave on high (or you could heat this on the stove in a small pot if you are avoiding the microwave).
  9. Remove from microwave, and stir as necessary to blend ingredients. Add remaining icing ingredients and stir well.
  10. Place 1-2 teaspoons worth of icing onto each cookie. The icing will harden as it cools. Enjoy!

Note: These cookies store well in the fridge for up to a week, or you could keep some in the freezer for a later date.