Ginger Lemon Cookies

Ingredients

• 1 cup roasted sweet potatoes (mashed)
• 1 egg
• 1 tsp lemon zest
• 0.25 cup fresh ginger (finely minced)
• 0.25 cup lemon juice
• 2 tbsp honey
• 1 tsp vanilla extract
• 1.25 cups almond flour
• 1 cup blended oats (blended into oat flour)
• 1 tsp baking powder
• 2 tsp ground ginger
• 0.25 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.125 tsp ground cardamom
• 0.25 tsp salt
• lemon zest (for garnish)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a large mixing bowl, combine the mashed roasted sweet potato, egg, lemon zest, minced fresh ginger, lemon juice, honey, and vanilla extract. Mix until the wet mixture is smooth and evenly combined.

3. 3

   In a separate medium bowl, whisk together the almond flour, blended oats, baking powder, ground ginger, cinnamon, nutmeg, cardamom, and salt.

4. 4

   Gradually add the dry mixture to the wet mixture, stirring as you go, until a cohesive cookie dough forms and no dry pockets remain.

5. 5

   Shape the dough into 10 small balls and place them on the lined baking sheet, leaving space between them. Lightly press each ball down to form a cookie, then garnish each one with lemon zest.

6. 6

   Bake at 350°F (175°C) for 20 minutes, until the cookies are set and beginning to firm around the edges.

7. 7

   Increase the oven temperature to 370°F (188°C) and continue baking for another 5–10 minutes, until the cookies are golden.

8. 8

   Remove the baking sheet from the oven and let the cookies cool for 10 minutes before serving.

Notes

The structured recipe specifies 10 cookies. Because the dough contains sweet potato and fresh lemon juice, the cookies may remain soft in the center immediately after baking; allow them to cool fully for a firmer texture.

Nutrition per serving

• dessert
• cookies
• refined-sugar-free
• vegetarian
• gluten-free
• baked
• anti-inflammatory-inspired
• fall