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Categories:
light brown sugar grapeseed oil syrup molasses egg almond meal ground cinnamon baking soda ground cloves ground ginger freshly ground pepper ground cardamom sugar pints
Viewed: 35 - Published at: 2 years agoIngredients
- 1/2 cup light brown sugar
- 1/4 cup grapeseed oil
- 3 tablespoons Lyle's Golden Syrup (see Note)
- 1 tablespoon molasses
- 1 large egg
- 1 3/4 cups almond meal, such as Bob's Red Mill
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon ground cardamom
- Demerara sugar, for rolling
- 2 1/2 pints dairy- and gluten-free ice cream, such as Luna & Larry's Coconut Bliss chocolate-hazelnut fudge, softened slightly
Method
- In a bowl, thoroughly blend the brown sugar with the oil, Lyle's Golden Syrup and molasses.
- Beat in the egg.
- In another bowl, stir the almond meal with the cinnamon, baking soda, cloves, ginger, pepper and cardamom.
- Stir the dry ingredients into the brown sugar mixture until well blended.
- Refrigerate the dough for at least 1 hour or overnight.
- Preheat the oven to 350 and line 2 baking sheets with Silpats or parchment paper.
- Scoop the dough into heaping 1-tablespoon mounds and roll into 20 balls, then roll the balls in the demerara sugar.
- Set the balls 2 inches apart on the prepared baking sheets.
- Bake the cookies for about 14 minutes, rotating the sheets halfway through baking, until they are slightly firm.
- Let stand for 5 minutes, then transfer the cookies to a rack to cool completely.
- Scoop the ice cream onto the underside of half of the cookies and top with the remaining cookies.
- Press together slightly and serve.
