The original recipe for this is with a vanilla chai flavouring but this time I just wanted good old fashioned plain ginger snap cookies and I’ve perfected the recipe making these…
1/3 cup honey
3 tbsp coconut palm sugar
2 tbsp organic vegan non hydrogenated margarine
1 tbsp coconut oil and extra for greasing
1/2 tsp vanilla extract
5 tbsp almond milk
290g ground almonds
4 heaped tbsp buckwheat flour
1.5 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground nutmeg
3 tsp ground ginger (or more if you want!)
Preheat the oven to 180°.
Start by putting the honey in a small saucepan over a low heat and leave for around 5 minutes until it bubbles and turns darker. At this point, turn it down and add the margarine, coconut sugar, coconut oil, almond milk and vanilla and mix until well incorporated.
In a bowl add the ground almonds, buckwheat flour, baking soda and the spices and mix well.
Pour the wet ingredients over the dry ingredients. Mix very well, making sure you get all the flour from the bottom.
Line a baking tray (you will probably need 2 baking trays) with baking paper, grease with some coconut oil and then here’s the bit that will make this easier for you: put some coconut oil on a tablespoon (so that you don’t dirty the tub of coconut oil) and grease your hands all over. Once your hands are well greased, take a small bit of the mixture in your hands to form a small ball – about the size of a ping-pong ball – then put it on the baking tray. Do this until the mixture is finished and then wash your hands if they have too much mixture on, dry and re-grease them with coconut oil then flatten them all with your fingers until they are smooth and fairly flat but with a bit of bounce to them.
Bake for 7 minutes. Remove from oven and put on a wire rack to cool.
Enjoy with a turmeric latte for extra anti-inflammatory goodness!
Love and light,