I’ve been teasing my Instagram followers with these Lemon Ginger Cookies for several weeks because I can’t stop making them! I’ve probably made a dozen batches since I first created the recipe in March. I seriously crave them!
There’s a popular bakery here in Winston called Camino Bakery, and they sell giant lemon ginger cookies that seem to be quite popular. Seeing them inspired me to adapt my ginger molasses cookie recipe to make it less “wintery,” and I could not be more pleased with the result!
These lemon ginger cookies are so bright and flavorful, they’re the perfect spring cookie! Full of lemon zest and ginger, then finished off with a tart lemon glaze, you’ll want to make these fun cookies over and over again. They’re also a wonderful texture — soft and chewy with crispy edges. I can’t get enough!
Oh, and did I mention they’re vegan and gluten-free???
- 1 cup fine almond flour
- 1 cup oat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. ginger powder
- ¼ tsp. cinnamon
- 1 tsp. lemon zest
- ½ cup coconut sugar
- ¼ cup + 1 tsp. coconut oil
- 1 Tbs. molasses
- 2 Tbs. brown rice syrup
- 1 tsp. vanilla extract
- 1 Tbs. lemon juice
- Glaze:
- 1 cup powdered sugar
- 2½ Tbs. lemon juice
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a small mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, salt, ginger, cinnamon, and lemon zest. Set aside.
- Using an electric mixer, beat the coconut sugar, coconut oil, molasses, brown rice syrup, vanilla, and lemon juice on medium until creamy and no large clumps of coconut oil remain, about 1 min.
- Add the dry ingredients ½ at a time and continue to beat until you have a uniform dough consisting of large clumps that stick together. If there are lots of dry crumbles in the bottom of the bowl, add a squeeze of lemon juice or another teaspoon of coconut oil and beat again. Now use a rubber spatula to scrape down the sides of the bowl to form a large dough ball in the bottom of the bowl.
- Using a melon baller or a rounded measuring spoon, scoop out dough balls roughly ½-1 Tbs and place them on the baking sheet 2 inches apart, pressing down with your fingers to make little dough patties. Bake 9-10 mins, until cookies are spread out and cracked. Allow to cool on the baking sheet 10 mins, then carefully transfer to a cooling rack over waxed paper.
- While the cookies are cooling, whisk together the glaze ingredients. Add more juice for a thinner consistency if desired.
- When the cookies are completely cool, use a small spoon to drizzle the glaze back and forth over the cookies. Allow a few mins to set, then serve, or store in an air-tight container at room temperature.
Sorry Camino, but I think my lemon ginger cookies are better! 🙂
♥ ♥ ♥
Also try my Mocha Crinkle Cookies!
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