Ginger Spice Cookies

By mamapig

Ingredients

• 2 cups coconut flour
• 1 cup finely chopped walnuts
• 3 Tbs. desiccated coconut
• 2 Tbs. Turvia, 1/2 tsp. stevia extract powder, or 1/2 cup granulated Splenda
• 2 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1 tsp. ground ginger
• 1 tsp. grated nutmeg
• 1 tsp. baking soda
• 1 cup sour cream or coconut milk
• 1 cup walnut oil, extra light olive oil, melted coconut oil or melted butter
• 1/2 cup sugar free vanilla syrup (DaVinci and Torani make good ones)
• 3 large eggs, lightly beaten
• 1 Tbs. grated lemon zest
• 1 tsp. pure almond extract
• milk, unsweetened almond milk, or soymilk (optional)

Preparation

Step 1

Preheat oven to 325°. Grease a baking sheet or line with parchment paper.

Stir together the coconut flour, walnuts, shredded coconut, sweetener, cinnamon, allspice, ginger, nutmeg and baking soda in a large bowl.

Whisk together the sour cream, oil, vanilla syrup, eggs, lemon zest and almond extract in a 4 cup measuring cup. Add the egg mixture to the coconut flour mixture and stir until just incorproated. (if the mixture is too thick to easily stir add the milk 1 Tbs. at a time until the consistency of cake batter.

Drop 1 inch mounds onto the cookie sheet and flatten. Bake for 20 minutes, or until a toothpick comes out clean. Cool on racks.

Makes about15 (2 1/2 inch) cookies.

Variation: Add semisweet chocolate chips and leave out the allspice, nutmeg, and ginger to make chocolate chip cookies.