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kath_the_grape
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Preheat the oven to 350 °. Then, line a large baking sheet with parchment paper and set aside.
In a medium mixing bowl, whisk together the dry ingredients – the almond flour, ginger, cinnamon, baking powder, and salt.
Add in the maple syrup, coconut oil, and vanilla. Stir until a dough starts to form.
Scoop heaping tablespoon-sized balls onto the prepared baking sheet.
If you plan to use a cookie stamp for this recipe – pop the baking sheet into the fridge to chill for an hour.
After the chilling stage, use the cookie stamp to firmly press down on the cookie dough balls, then carefully peel the dough away from the stamp and place it on the parchment-lined sheet.
If you aren’t using a stamp, simply press down on the dough balls and shape them into cookies.
Pop the baking sheet into the oven and bake for 10-12 minutes, rotating the sheet halfway through.
Check for the bottoms of the cookies to brown. Don’t overcook these, or they won’t have the chewy texture.
Remove the tray from the oven and cool the cookies on the baking sheet for 10-12 minutes.
After they have cooled, transfer to a wire rack to cool completely.