While I love to cook, I don’t bake. I find that baking requires a precision and technique that I don’t enjoy. I like to improvise and adjust to my palate. That’s hard to do in baking. So when I was assigned this gluten-free baking recipe as part of my Cooking with Whole Foods Lab (yes, a real nutrition graduate course!), I thought it was so easy, even I could do it. This is an excellent introduction to gluten-free baking, for those like me that are new to it. Not only is this recipe easy but it’s quick and they are incredibly delicious. The almond meal lends richness and the ginger and lemon zest punch up the flavor. Two cookies is a low-FODMAP serving size.
Makes 24 cookies
2 ½ cups almond meal or almond flour
2 tablespoons ground ginger
1 teaspoon baking soda
½ cup maple syrup
¼ cup melted coconut oil
2 tablespoons lemon zest
Parchment paper (so cookies don't stick to cookie sheet and clean up is a non-issue)
- Preheat oven to 350 degrees.
- In a large bowl, combine almond meal, ginger and baking soda.
- In a medium bowl, combine syrup, coconut oil and lemon zest.
- Add wet ingredients to the dry ingredients. Mix until well combined.
- Scoop 1 tablespoon of cookie dough onto parchment lined baking sheet. Press to flatten cookies.
- Bake for 8 – 12 minutes until golden and the tops of the cookies crack.
- Cool on a rack. The cookies will be crispy on the outside and moist on the inside.