Ginger Lemon Cookies
These ginger lemon cookies are refined sugar-free and warming for the stomach. It’s rich in antioxidants and anti-inflammatory compounds like gingerol and shogaol.
Ingredients
- 1 cup roasted sweet potatoes, mashed
- 1 egg
- 1 tsp lemon zest
- ¼ cup ginger, finely minced
- ¼ cup lemon juice
- 2 Tbsp honey
- 1 tsp vanilla extract
- 1.25 cups almond flour
- 1 cup blended oats
- 1 tsp baking powder
- 2 tsp ground ginger
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cardamom
- ¼ tsp salt
Topping
- Lemon zest
Instructions Start Cooking
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the wet ingredients and mix until smooth.1 cup roasted sweet potatoes, 1 egg, 1 tsp lemon zest, ¼ cup ginger, ¼ cup lemon juice, 2 Tbsp honey, 1 tsp vanilla extract
- In a separate medium bowl, mix together the dry ingredients, then gradually add them into the wet ingredients and mix until a dough forms.1.25 cups almond flour, 1 cup blended oats, 1 tsp baking powder, 2 tsp ground ginger, ¼ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp cardamom, ¼ tsp salt
- Shape the dough into small balls and place them on a lined baking sheet. Lightly press down and garnish each cookie with lemon zest.Lemon zest
- Bake for 20 minutes, then increase the oven temperature to 370°F and continue baking for another 5–10 minutes until the cookies are golden.
- Remove from the oven and allow the cookies to cool for 10 minutes before serving.
Notes
I also recommend serving this with my sweet potato cream top to give it a bit more natural sweetness!
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