Almond Joy and Ginger Cookies

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Looking for a winter baking recipe that'll also nourish your body? Kate O'Donnell, author of "The Everyday Ayurveda Cookbook: A Seasonal Guide to Eating and Living Well" shares her recipe for Almond Joy and Ginger Cookies. 


Almond Joy and Ginger Cookies

Makes 12.  

I love a sweet treat, especially this time of year. I always bring a treat with me to a gathering, so I can enjoy something without white sugar and flour. I can digest a little of that stuff, but not a lot. This cookie recipe is my absolute holiday standby. For increased decadence, cacao nibs can be substituted with chocolate chips! 

These crunchy, chewy, flourless, sugarless almond joy cookies leave nothing to be desired. Fresh ginger adds a little kick and makes these cookies digestible. These are a great recipe to make for a holiday gathering, and will travel well.


Dry Ingredients

¾ cup almond meal

¼ cup unsweetened shredded coconut

¼ tsp baking powder

1/8 tsp salt

¼ cup sucanat or coconut sugar

2 Tbsp cacao nibs


Wet Ingredients

1 egg

1.5 Tbsp coconut oil

¼ tsp pure vanilla extract

1 tsp finely grated ginger


Mix the dry ingredients together.

Beat the egg with a fork until it expands.

Add the rest of the wet to the egg.

Add the dry to the wet just until it is mixed together.

Drop in 1 Tbsp balls, 2-3” apart on cookie sheet greased with coconut oil.  

Bake at 375 for 8-10 minutes.

Cool before removing.

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