• 2C almonds
  • 1T finely grated ginger (substitute for ground ginger if you don’t have fresh)
  • 1C coconut sugar
  • 1/2C coconut oil


  1. ​Grind almonds to a meal. Place in a large mixing bowl.2. Add ginger, sugar, and coconut oil. Make sure the coconut oil is liquefied or you’ll have trouble mixing it in.
  2. Roll mix into evenly sized balls, and squash down into a cookie shape onto a tray lined with baking paper. I like using a fork to imprint them here.
  3. Set in the fridge – or freezer if you’re impatient.