MAKES 24 COOKIES
Ingredients
• 1¼ cups almond flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 cup coconut oil, softened
• 2 cups palm sugar
• 2 large eggs
• 3 cups almond meal
• 2 tablespoons orange zest, fresh and grated
• 1 cup toasted almonds, chopped
Preparation
1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F. Line two large baking sheets with parchment paper. Whisk flour, baking powder, salt, and ginger together in a large bowl.
2. In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined. Beat in the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
3. Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Mix in the almond meal, orange zest, and almonds until just incorporated.
4. Working with about three tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Flatten cookies to a three-quarter-inch thickness using your palm.
5. Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (22 to 25 minutes), switching and rotating the baking sheets halfway through baking.
6. Let the cookies cool on the baking sheets for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
