Long time no post! I just got back from a trip back to the motherland for my brother's wedding and am proud to say I was able to stay 90% paleo... Despite all the nom-worthy baked goods, rice and noodle dishes Korea has to offer.
Anywho, this recipe is pretty simple and uses two of my favorite ingredients when baking. It's pretty amazing how much of an impact a bit of lemon zest makes! Add some ginger and you've got a winning combination!
Keep in mind, this is a sweet (ch)eat so share with your friends because sweet Paula Deen this recipes got butter and natural sweetener!
Lemon Ginger Cookies
1 1/2 cups almond flour
1/2 tspn baking powder
1/4 tspn salt (optional)
8 tbsp grass-fed butter - room temp
1/2 cups coconut palm crystals
2 tbsp lemon zest
1 large egg
1-2 tbsp candied ginger - chopped
Pre-heat the oven 350F. In a small bowl, mix together the first three ingredients. In an electric mixer, blend the butter and coconut palm crystals until light and fluffy (5 min).
With the mixer on low, add the lemon zest and egg until well blended.
Gently fold in the finely chopped candied ginger (substitute honey or coconut palm crystals for the sugar). Drop dollops of dough on a parchment paper lined baking sheet and bake for 10-15 minutes or until the cookies set. Let cool and nom!