Walnut Ginger Pecan cookies

By GuidingVegan

Ingredients

• 1 1/4 Cup almond meal
• 1/4 Cup chopped pecans (heaping)
• 1/4 Cup chopped walnuts
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon sea salt
• 3 Tablespoons raw sugar
• 1 Tablespoon + 3/4 Teaspoon ground fresh ginger (use ginger grinder or microplane)
• 1 Flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoon cool water)*
• 3 Tablespoons canola oil
• Optional: 1/2 Teaspoon vanilla, 1/2 teaspoon cinnamon**

Details

Servings 12
Preparation time 20mins
Cooking time 30mins
Adapted from thescratchartist.com

Preparation

Step 1

Preheat oven to 375F.

Prepare flax egg by combining 1 tablespoon flax meal with 2½ tablespoons of water. Let sit for five minutes so it can thicken up a bit.

Combine all dry ingredients and mix them together well.

Add ginger, oil, and vanilla (if using) to flax egg and whisk together.

Pour liquid ingredients over dry ingredients and mix until well incorporated.

Roll dough into 1" balls and place on a baking sheet (no spray needed if using a nonstick pan).

Gently flatten each ball with the back of a spoon.

Slide into oven and immediately turn the temperature down to 350F.

Bake 10 minutes or until they are golden brown (the top of the cookies might still look pale. Carefully lift one cookie up to see if the base is golden brown. If so, then they are done. For extra crispy cookies bake for an additional five minutes on convection bake (watch closely to avoid burning).

Best eaten the day they are made. Store cookies covered at room temperature. After the first day, I love to crisp them up in the toaster oven and eat with a sprinkle of salt on top.