Maple Ginger Crinkle Cookies

A little bit of maple and a lot of love went into this recipe.

I tried and tried and tried again until landing on my fourth attempt. Baking with gluten free flour is hard, folks. You heard it here first. I’ve had a lot of fun tweaking and trying new versions and fell a bit in love with an aspect of recipe development that I’ve never paid much attention to.

I used to love creating recipes because I loved eating them. To be clear, I still love eating them… but I love the time I get to spend putting my heart into the recipes I share.

The time it takes me to do something is just as valuable as the result, I’m realizing. I like to share things I’m proud of, things that I poured my heart and dove head first into. It feels like I’m being useful, giving the world my best.

The book I took with me on my flight to Paris last March ended up being a book that I gladly continued reading each morning whilst abroad and everyday while home. Eleanor Oliphant is Completely Fine by Gail Honeyman. The story was simple but it resonated.

Little arcs in the main character inspired me. For example, here’s a quote that reminds me how important it is to find value in everything I do:

“Tiny slivers of life—they all added up and helped you to feel that you too could be a fragment, a little piece of humanity who usefully filled a space, however minuscule.”

This may just be a cookie recipe accompanied by some pretty photos in your eyes.

Behind this post, though, is the effort of someone who wanted to share her absolute best efforts. To convey her love for baking, for health, for photography through the work shared.

In a perfect world, you’d see a recipe I share and know how much time I spent trying to get the ratios in a Goldilocks zone and how I (quite literally) strained my back trying to get the best shots — not kidding.

Each attempt all adds up.

And it connects me more to the things I share.

I really hope that you love these cookies and these photos as much as I’ve loved baking and baking and baking and photographing them.

P.S. They’re gluten free and extremely chewy. So, they’re great if you can’t have gluten and also really great even if you can.

Maple Ginger Crinkle Cookies

Things I used for the cookies:

Dry-

1/2 cup almond flour

1/2 cup coconut flour

3 tbsp coconut sugar

2 tsp ground ginger

2 tsp cinnamon

1 tsp baking soda

1/2 tsp nutmeg

Wet-

2 eggs

3 tbsp coconut oil, melted

1/4 cup + 2 tbsp maple syrup

1/2 tsp vanilla extract

How I did it:

Mix the dry ingredients together until fully incorporated

Melt the coconut oil

In another bowl, gently whisk the two eggs, maple, and vanilla (note: do not add the coconut oil yet to avoid scrambling the eggs)

Add the wet into the dry and evenly incorporate

Add the coconut oil and mix

Roll into 14 balls and flatten with your palm

Bake at 350 for 8-10 minutes

Allow to cool (a crucial step for these gluten-free cookies, they’ll fall apart if you pick them up when they’re still warm)

Enjoy as much as I’ve enjoyed having 4 batches of these in my oven in less than a week!