Flourless almond ginger cookies

When it comes to Valentine’s Day desserts, whole-grain flours don’t tend to set hearts aflutter. They’re like the practical, no-nonsense boyfriends of the confectionery world—comfortable and supportive, but too sensible to really thrill. Yet, ever since attending the Vegan Baking Boot Camp Intensive at the Natural Gourmet Institute in NYC last June, I’ve been hooked by the vast array of complex, wholesome flavours and pleasingly chewy textures brought to the table by unexpected flours such as spelt, oat, barley and quinoa.

Inspired by chef Fran Costigan, my baking style has since evolved to include organic, fair-trade and minimally processed ingredients. As you may have noticed with many of my recipes on this blog, I try to limit refined flours and sugar, or avoid them entirely. While my treats often boast a low glycemic index and higher levels of protein and fiber, that’s almost beside the point. What makes developing these healthy treats so fun is how inarguably creative things can get in the process.

Which brings me to these almond ginger cookies: a dense and chewy alternative to flour-based cookies that makes use of almond meal instead of my usual whole-grain flour, as well as flax meal, agave nectar and a good dose of ginger root. I made my own almond meal by grinding whole almonds in a spice grinder using a process like this, and it gives these cookies a wonderfully dense and nutty charm that pairs nicely with the cinnamon and ginger. So, if you happen to see my spicy raw chocolate chili cheesecake last week and you’re looking for a simpler way to spice up your Valentine’s Day, you must try these cookies. After all, they’re filled with love, not empty calories.

Flourless Almond Ginger Cookies | A Dash of Compassion

While we’re on the topic of Valentine’s Day, be sure to check out the Fiery Vegan Valentine Contest over at Cook.Vegan.Lover. and vote fore your favourite Valentine recipe! My cheesecake has been entered in the dessert category. Voting opens tomorrow and closes on Sunday at 9 p.m. [Update: I won! Thank you to all who voted!]

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Flourless almond ginger cookies

Yield: one dozen


  • 2 cups almond meal
  • 1 tbsp flax meal
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 cup almond butter
  • 1/3 cup agave nectar
  • 1 tbsp fresh ginger root, minced
  • 1 tsp pure vanilla extract


  1. In a medium bowl, whisk together the almond meal, flax meal, cinnamon and ginger.
  2. In a separate bowl, whisk together the almond butter, agave nectar, fresh ginger and vanilla until well combined.
  3. Add the dry mixture to the wet mixture and stir to thoroughly combine.
  4. Roll the dough by hand into small balls (about 1 heaping tablespoon each) and place on a cookie sheet lined with parchment paper. Lightly flatten each ball using a fork. Bake at 325 degrees for about 8 minutes, or until golden brown. Allow to cool completely. Store cookies in an air-tight container.

Recipe inspired by this one.



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