White Chocolate Cranberry Ginger Cookies (Gluten-free, Dairy-Free, Egg-Free)
3cupsalmond flour(I use Honeyville)
1/2cupgrapeseed oil(coconut oil, liquified, is also fine)
1/2cupmaple syrup(I use Grade B)
2Tablespoonsflax seed meal in 1/3 cup hot water(egg replacement)
3/4cupwhite chocolate chips or chunks
1/4cupfinely diced crystallized ginger
Preheat oven to 375 degrees. Line large baking sheet with Silpat or parchment paper.
In a small bowl, combine flax seed meal and hot water. Set aside, allowing it to gel.
In large mixing bowl, combine almond flour, baking soda and sea salt. Set aside.
In medium mixing bowl, combine oil. maple syrup, flax seed meal (which is now a slurry), and vanilla extract. Stir to combine.
Add the wet mixture into the dry ingredients. Stir to combine.
Fold in white chocolate, cranberries and ginger.
Drop batter by heading tablespoons* full onto baking sheets. Bake at 375 degrees for 13 to 15 minutes. Edges will be lightly browned. After removing from oven and cooling on baking sheet for a few minutes, move to cooling rack. Allow to completely cool before moving to an airtight container for storage.
*I use OXO's medium cookie scoop for this size cookie.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.