Almond-Strawberry-Ginger Sugar Cookies
Crafted from almond flour, these gluten-free cookies not only break free from the conventional style but also defy the taste bud norms. The secret to their delectable rebellion lies in the alchemical fusion of nutty almond, sweet strawberry glaze, and the daring kick of candied ginger. Why should you be on the lookout for these outlaws? Because they've cracked the code to guilt-free indulgence! The almond flour not only makes them gluten-free but also imparts a melt-in-your-mouth texture. The strawberry glaze adds a burst of fruity ecstasy, while the candied ginger elevates the flavour profile to a whole new level of sensation. These Almond-Strawberry-Ginger Sugar Cookies aren't just a treat for the taste buds; they're an experience, a love story written in every heart-shaped bite. So, if you're ready to break free from the mundane and embark on a culinary adventure, join the Veggie OUTLAWS and make these cookies your partners in crime. Capture hearts, savour rebellion, and remember – in the world of indulgence, these outlaws always have the last, irresistibly sweet laugh!
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Ingredients
- 1½ cups almond flour
- ¼ cup arrowroot powder
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup maple syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- ¼ tsp almond extract
Strawberry Glaze
- 1 large fresh or frozen strawberry sliced
- 1 tbsp water
- ½ tsp vanilla extract
- 1 cup powdered sugar
- 1 tbsp minced candied ginger
- 1 tbsp coconut oil melted
Instructions
- Preheat oven to 350ºF. In a large bowl, sift in 1½ cups almond flour, ¼ cup arrowroot powder, ½ tsp baking powder, and ¼ tsp salt. Stir until well combined.1½ cups almond flour, ¼ cup arrowroot powder, ½ tsp baking powder, ¼ tsp salt
- In a medium bowl add ¼ cup maple syrup ,1 tbsp melted coconut oil, 1 tsp vanilla extract, and ¼ tsp almond extract. Whisk until well combined.¼ cup maple syrup, 1 tbsp melted coconut oil, 1 tsp vanilla extract, ¼ tsp almond extract
- Make a hole in the centre of the dry ingredients, and slowly fold in the liquid ingredients. Stir with a spoon until combined. Continue to mold into a ball with your fingers.
- Cover dough and chill for 30 minutes in the freezer or put in the fridge for a least 2 hours. This will allow the dough to firm up, making it easier to roll.
- Place the chilled dough on a piece of parchment paper, and using your hands, form it into a rough rectangle shape. Place another sheet of parchment paper over the dough. Using a pastry roller, roll out the dough until it is ⅛-inch thick and about 9- x 12-inch in size. (To get an even thickness, rotate the dough 90° after each roll and try to maintain a rectangle shape.) Gently peel off the top sheet of parchment paper.
- Use a cookie cutter to make cut-out shapes. Remove the unused dough scraps and form into a ball. Roll them out again to â…›-inch thickness to make more cookies. Move the cookies slightly to ensure there is a bit a space between each one.
- Slide the bottom piece of parchment paper, with the cut-out cookies, onto a baking sheet and bake at 350ºF for 8−10 minutes or until the cookies start to brown slightly. Do not over cook.
- Prepare Strawberry Glaze (make while the cookies bake) (makes about 1/2 cup): Place a sliced strawberries in a small food process, add 1 tbsp water and process until smooth and creamy (makes about 1½ tbsp). In a medium bowl add 1 tbsp of melted coconut oil, and ½ tsp vanilla extract, then sift in 1 cup powdered sugar. Slowly pour in about 1½ tbsp pureed strawberry, whisking continuously until smooth. If you feel it is too dry, add more water, ½ tsp at a time, until you achieve your desired consistency. Glaze should be syrupy.1 large fresh or frozen strawberry, 1 tbsp water, ½ tsp vanilla extract, 1 cup powdered sugar, 1 tbsp coconut oil
- Remove the cookies from the oven when done. Let them sit in the pan for 10 minutes before removing them to a wired rack. Decorate the tops as they cool.
- To Decorate: spread 1 teaspoon of strawberry mixture over the top of each cookie with a pastry brush and then sprinkle minced candied ginger on top.1 tbsp minced candied ginger
- Serve immediately or store in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 1cookieCalories: 85kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gSodium: 34mgPotassium: 10mgFiber: 1gSugar: 8gVitamin A: 0.1IUVitamin C: 1mgCalcium: 24mgIron: 0.3mg
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