These vegan, wholesome and so addictive Gluten-Free Lemon Ginger Cookies are the perfect afternoon treat. So delicious, even your non-vegan friends will love them.
Grease a baking sheet with a little olive oil. Or you can use parchment paper.
In a high-speed blender (or food processor), blend almonds until you reach a floury consistency.
Mix all dry ingredients, including ground almonds, in a medium bowl.
Place runny tahini, olive oil, lemon juice and lemon zest in a small bowl. Whisk until well combined. (Don't let this mixture sit for too long or it might curdle)
Add the wet mixture to the dry mixture and stir to combine.
Use your hands to shape the dough into 9 balls. Flatten the balls with the palm of your hands (cookies should be 1/5 inch or 5 mm thick) and place them on the prepared baking sheet leaving 2 to 3 inches (5 – 8 cm) of space between each cookie, they will spread out as they bake!
Bake for 12 - 15 minutes or until the edges are starting to slightly brown.
Remove from the oven and allow them to cool for a few minutes. They will still be very soft, so try not to touch them for the first few minutes, but they’ll become firmer as they cool down. After 10 minutes you can transfer them to a rack.
Enjoy!
Notes
*Tahini needs to be smooth and runny, otherwise the dough will turn out too dry and forming the cookies is going to be difficult.