Ingredients
- 1 cup almonds
- 1½ cups coconut flakes, macaroon-cut or fine-cut
- ¼ cup sun-dried cane juice crystals or coconut sugar
- 1–2 tablespoons raw honey (liquid or crystallized) or coconut nectar
- 1 tablespoon mesquite pod meal
- 1 teaspoon ginger powder
- 1 teaspoon coconut oil, solid or liquid
- ¼ teaspoon clove powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon ashwagandha extract powder
- ¼ teaspoon Himalayan salt
Ginger Spice Frosting
- ¼ cup coconut oil, solid
- 3 tablespoons maple syrup
- 2 tablespoons lucuma powder
- ½ teaspoon ginger powder
- Few pinches of Himalayan salt
- Few pinches of cinnamon powder
- Few pinches of nutmeg
- Few pinches of anise powder
How to Make It
- Using a high-power blender, grind the almonds and the coconut flakes into a fine flour.
- Grind the sugar into a powder in a spice grinder or high-power blender.
- Place all ingredients in a food processor, and mix until combined and a dough is forming, sticking together easily.
- Form a ball, and press, by hand, onto a parchment-paper-lined cutting board. Roll with a straight-sided glass or a rolling pin, if necessary, until the dough is about ¼-inch thick. Chill for 1 hour or longer.
- Then cut out shapes with a cookie cutter, and carefully transfer to a plate. Set aside.
- To make the Ginger Spice Frosting, be sure your coconut oil is solidified; chill if necessary.
- Whip the coconut oil in a small bowl with a spoon until most of the lumps are gone.
- Mix in the maple syrup, and whip until creamed together.
- Mix in all remaining ingredients, and whip until a smooth frosting consistency forms.
- Frost Gingerbread Cookies with a butter knife or a spoon, or pipe on with a pastry bag.
- Chill until ready to serve. Store chilled.
