This summer, I am spending every Tuesday teaching basic food preparation to Dietetic Technology students at Southern Maine Community College. My class is lovely, talented and smart. We just finished up cookie and cake week. One of my students, Darcy, suggested we give this naturally sweetened, gluten-free vegan cookie a try so that we could prepare and taste a non-traditional cookie. Boy am I glad that we did!
This recipe is adapted from the book, The Inside Tract. I agree with Darcy that these little dandies would make excellent ice cream sandwiches.
- 2 1/2 cups almond meal
- 1 tsp baking soda
- 2 Tbsp. ground ginger
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. olive oil
- 1/2 cup maple syrup
- 1 Tbsp. fresh lemon zest
- Preheat oven to 350.
- In a large bowl, combine the almond meal, baking soda and ginger. In a medium bowl, combine the oils, maple syrup and zest. Add to the dry ingredients and mix until well blended. Scoop 1 tablespoon out of the dough on to parchment lined baking sheet. Gently flatten with a fork.
- Bake for 8 to 10 minutes or until the tops start to crack.
Adapted from The Inside Tract by Gerard E. Mullin, MD and Kathie M Swift, MS, RD, LDN