Almond Ginger Cookies
from Janice Welch
3 cups almond meal
3 teaspoons Stevita liquid stevia
1-1/2 tablespoons almond oil or sesame oil
1 1/4 teaspoons ginger
boiling water as needed
Mix almond meal, stevia, oil and ginger. Add one tablespoon of water at a time until dough forms. Drop by spoonfuls and flatten on to cookie sheet. Bake at 300? until firm and golden brown.
Almond Cookies (gluten-and casein-free)
from Janice Welch
2 1/4 cups almond flour (or any raw nut except peanuts, ground into flour)
1/3 cup of ghee (at room temperature)
1 tsp Frontier brand non-alcohol vanilla flavoring
1 tsp Frontier brand non-alcohol almond flavoring
1 tbsp raw honey
1 tbsp Xylitol
2 eggs
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened shredded coconut (optional)
Preheat oven to 350 degrees. Combine flour with baking soda and salt, set aside. Beat ghee until creamy. Add xylitol and honey. Beat in vanilla flavor, almond flavor, and eggs. Beat in flour until combined. Mix in coconut with a spoon. Line an airbake (the bottoms brown fast) cookie sheet with parchment paper, and drop dough by spoonfuls onto cookie sheet. Cook for approximately 12 minutes. Recipe yields 25 cookies (keep a batch on hand in the freezer – they even taste good frozen).
