We love traveling to my sister-in-law’s home outside of Winston-Salem, NC. That’s home to a live-interpretive Moravian community at Old Salem. Marcia used to dress in 1840’s clothing and give tours. One fun stop along the way was getting wafer-thin Moravian cookies in a cylindrical sleeve . . . ginger or lemon were my favorites. Now my husband has figured out how to make the ginger cookies guilt-free!

Ingredients:

  • ¼ cup Lakanto Maple Flavored Syrup (or use something with monk fruit, erythritol, and/or stevia)

  • 1 Egg, large, organic

  • 1 tsp Avocado Oil (or extra virgin olive oil)

  • 10 drops doTERRA Ginger essential oil (or use more ground ginger below)

  • 1¾ cups Blanched Almond Flour (a little less if you use a powdered natural sweetener instead of Lakanto syrup)

  • 2 tsp Ground Ginger

  • 1/8 tsp Baking Powder, aluminum-free

  • 1/8 tsp Pink Himalayan Salt

  • 1½ tsp Pumpkin Pie Spice

  • 1 tsp Ground Clove

Directions:

You will also need a medium mixing bowl, a small bowl, a cookie sheet, parchment paper, and a rolling pin.
Preheat oven to 350° F. In the small bowl, combine the egg, oil, essential oil drops, and syrup. Put aside.
In the medium mixing bowl, combine the flour, ground ginger, baking powder, salt, pumpkin pie spice, and ground clove. Add the wet ingredients to the dry. Stir with a fork.
Lay a sheet of parchment paper the size of the cookie sheet on a counter. Wet your hands and form a ball with the dough. If it’s too sticky, mix in another ¼ cup of almond flour. Place on parchment paper and cover with another sheet of parchment paper. Roll out with rolling pin. It should be about 1/8” think. Peel off the top parchment paper and move the rest onto the cookie sheet.
Bake in oven and set a timer for 5 minutes. At the 5 minute mark, take out and use a round cookie cutter or small glass to make the cookies round (like a honeycomb pattern, starting from the middle). Return to the oven and bake another 15-20 min. Check midway through and remove the edge pieces if they bake faster than the ones in the middle.
After baking, I like putting the perfect ones in one container, and the odd pieces in another! Enjoy!