Lemon Iced Ginger Cookies (Grain-Free, Gluten-Free, Dairy-Free)

RECIPE

Servings 1 dozen | Prep Time 20 minutes | Total Time 1 hour

INGREDIENTS for the cookie dough

2 c. almond flour (fine)
1 1/3 c. tapioca flour
2/3 c. cassava flour
2 ½ tsp. baking powder
½ tsp. pink himalayan salt (fine)
½ cup + 1 T granulated sugar (124 g)
1T + ½ tsp. ginger powder
1/8 tsp ground cloves
1 tsp. cinnamon⠀
1 egg
½ tsp. pure vanilla extract
¼ c. plus 1½ T molasses
¼ c. coconut milk (full fat)
1/8 c. macademia nut oil (tiger nut oil or canola oil can be used instead)

INGREDIENTS for the lemon icing

1 1/3 cup confectioners sugar

1 ½ T fresh lemon juice

1-2 tsp. coconut milk (full fat)

DIRECTIONS

1. In a medium sized bowl, mix all dry ingredients together; set aside.

2. In a separate bowl, add all wet ingredients together and mix well.

3. Using a fork, combine wet and dry ingredients.

4. Place bowl with cookie dough in the refrigerator for at least 1 hour. This step seems to make all the difference in how the cookie "looks."

5. Thirty minutes before baking, preheat oven to 350 degrees F.  These get baked in two batches, with the dough kept in the refrigerator until the oven is ready.

6. Remove dough from fridge, and with wet fingers, scoop out soft dough rounds, weighing approximately 80 g/each, placing each one onto a parchment paper lined cookie sheet, at least 1” apart for one another. (I like to slightly flatten the dough balls before baking).

7. Set the timer for 8 minutes and watch cookies, closely; they slightly puff up. Warning: you will be sorry if you over-bake these; they're best when they are chewy. So, take them out of the oven when the dry cracking has formed on the tops and there’s just only a very little bit of glistening left.

8. Remove from oven and let sit for 5 minutes; move each cookie onto a wire rack to cool.

9. Cookies can be placed in the fridge to cool more quickly. Once the cookies are thoroughly cooled, ice them generously.Enjoy!