The kids and I are on school vacation! We are off the Colorado tomorrow to see family and go home to Crested Butte for a week! To say the kids are excited is an understatement. When we told them we were going home for Christmas break Max said, “This is the best present I could ever get, ever!” We have not only had the countdown for Christmas this year, but the countdown for Colorado!
This morning I was picking lemons and oranges from the trees in our backyard in California in a t-shirt and soon I will be wearing 4-5 layers while skiing in one of the most beautiful, yet ever so cold, places in the world. I am a lucky gal.
Wishing you and yours a very healthy and happy holiday season! I’ll be back in the New Year with lots of nutritious and delicious recipes!
To Good Health!
- 2 cups almond flour
- 1/2 tsp sea salt (plus extra to sprinkle on top of cookie)
- 1 tsp baking soda
- 2 Tbsp ground ginger
- 1 stick butter, melted
- 1/4 cup molasses
- 1 cup coconut sugar
- 1 organic egg, beaten
- zest of 1-2 lemons
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, mix together flour, salt and baking soda.
Pour melted butter into a large bowl and add molasses and coconut sugar and mix well. Add the egg and lemon zest and mix well. Slowly add the flour mixture and mix until well combined.
Place on tbsp of batter at a time onto parchment paper and sprinkle with a little salt (optional).
Bake for 8-9 minutes.
This recipe was inspired by a combination of ginger cookies from elanaspantry.com and 101cookbooks.com