Citrus Spice Cookies-New Cookies recipe for the festive season!
Festive seasons are coming from next week so I have decided to bring something yummy. This new recipe not only gives a good taste also will keep watch of your weight. As the name suggests Citrus Spice Cookies are delicious in taste and aromatic in smell. So without wasting time I just want to share this new recipe.
Today I am going to post the Recipe of an expert baker, Megan – Baking Scientist. She is California based baking expert. So let’s start with her, yummy recipe.
Megan – Baking Scientist
Website –https://www.sweetsyoucaneat.com
Instagram Profile – https://www.instagram.com/sweets_you_can_eat
Facebook Profile – https://www.facebook.com/sweetsyoucaneat
Photos by Milkshake Creative
Let’s start with the recipe now…
Citrus Spice Cookies
Prep Time | 30 min |
Cook Time | 15 min |
Passive Time | 60 min |
Servings |
People
|
- 1 and 1/2 cups Almond flour
- 1/2 cup Raw pistachios
- 1 tablespoon Garbanzo bean flour
- 1 and 1/2 teaspoons Ginger powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon Salt
- 1/3 cup Maple syrup
- 1/4 cup Coconut oil
- 2 tablespoons Lime juice (1-2 limes)
- 1 tablespoons Lime zest (1 lime)
- 1 tablespoons Ground flaxseed
- 1 teaspoon Vanilla extract
- 1/4 cup Candied ginger
Ingredients
Dry and Wet
|
- Preheat oven to 350ºF/180ºC. Cover two cookie sheets with parchment paper or spray with coconut oil.
- Makes 20 cookies
1. In a large bowl stir together dry ingredients: almond and garbanzo bean flours, ground ginger, salt, and baking powder.
2. Sift to combine, make a well in the center of the dry ingredients.
3. Add into the well-wet ingredients: maple syrup, coconut oil, lime zest, lime juice, ground flax, and vanilla.
4. Stir together until a thick dough forms. Stir in candied ginger.
5. Using a small ice cream scooper, scoop heaping tablespoon-size balls onto each cookie sheet.
6. Gently press balls down to flatten into small rounds about ½-inch/1.5-cm thick.
7. Then tuck in and smooth the sides so you have nice pretty cookies. Stick your finger in the center to create a well for the pistachios and salt.
8. Top each cookie with a pinch of large crystal salt and a large pinch of ground pistachios.
9. Bake 15 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will be brown and firm on the outside and soft on the inside. Once cooled top each cookie with fresh lime zest.
Hey! cookies are ready to eat or serve.
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