Ginger Lemon Cookies

Ingredients

• 30 g–40 g Reformhaus® (ginger nuggets)
• 30 g walnut kernels from Lihn (available at Reformhaus®)
• 80 g coconut oil from Vitaquell (available at Reformhaus®)
• 40 g–50 g maple syrup from Rapunzel (available at Reformhaus®)
• 1 organic egg
• 80 g spelt whole‑grain flour from Donath (available at Reformhaus®)
• 70 g spelt flour type 630 from Donath (available at Reformhaus®)
• 50 g rolled oats from Bauck (available at Reformhaus®)
• 1 tsp baking powder from Natura (available at Reformhaus®)
• a pinch of sea salt from Brecht (available at Reformhaus®)
• 1 tsp dried lemon zest from Vitam (available at Reformhaus®)
• 0.25 tsp ground ginger from Sonnentor (available at Reformhaus®)
• 0.5 tsp cinnamon from Brecht (available at Reformhaus®)

Instructions

1. 1.

   Finely chop the ginger nuggets and walnut kernels. Then melt the coconut oil in a saucepan over medium heat for about 2 minutes. In a bowl whisk together the melted coconut oil, maple syrup and egg until the mixture is creamy.

2. 2.

   Combine the flours, oats, baking powder, salt, lemon zest, ground ginger and cinnamon in a large bowl. Add the maple syrup, melted coconut oil, ginger pieces and walnuts, then knead into a smooth dough. Cover and chill for about 30 minutes.

3. 3.

   Shape the dough into approximately 20 small balls, flatten slightly, and place them on a parchment‑lined basket of an air fryer with some space between each cookie.

4. 4.

   Bake the ginger lemon cookies in the air fryer at 160 °C for about 10–12 minutes until golden brown. Let the cookies cool on a rack before enjoying. Depending on the size of your air fryer you may need to bake them in two batches.