Ginger-almond cookies are soft, warmly spiced cookies with ground ginger and nutmeg running through a rich almond dough. They bake up puffy and crackled, with edges that set golden while the centres stay tender. Two dozen cookies that taste even better the day after they're baked.
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 (240 ml) coconut oil, softened
2 cups (480 ml) palm sugar
2 large eggs
3 cups (720 ml) almond meal
Preparation
1.В В Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F (165°C). Line two large baking sheets with parchment paper. Whisk flour, baking powder, salt, and ginger together in a large bowl.
2.В В 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.В В Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Mix in the almond meal until just incorporated.
4.В В 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.В В 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.В В Let the cookies cool on the baking sheets for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
Pro Tips
- Ground ginger is the star, so measure it carefully — a level three-quarter teaspoon warms the dough without turning it peppery.
- Roll the three-tablespoon portions into tall balls before flattening; these spread as they bake and low mounds come out thin.
- Pull them at twenty-two minutes even though the centres look raw between the cracks — they finish setting as they cool on the sheet.
- The almond meal and almond flour combination is deliberate; the meal adds bite while the flour keeps the crumb from going dense.
Frequently Asked Questions
Can I use fresh ginger instead of ground?
Yes — about a teaspoon of finely grated fresh ginger gives a brighter, more fiery note. Mix it into the wet ingredients so it disperses evenly.
Why are my almond cookies crumbly?
Almond flour needs the eggs to bind it. Measure the flour by scooping and levelling — too much flour is the usual cause of a dry, crumbly cookie.
How do I store ginger-almond cookies?
Airtight for five days at room temperature. Their flavour deepens over the first day as the spices settle into the almond dough.
Can I glaze them?
A simple honey glaze brushed on warm cookies is lovely here — or dip half of each cooled cookie in melted dark chocolate for a treat.
Recipe Card
Ingredients
Method
- 1. В В 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. В В 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. В В Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
- Mix in the almond meal until just incorporated. 4. В В 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. В В 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. В В Let the cookies cool on the baking sheets for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
