Lemon Ginger Easter Egg Cookies

Ingredients

Cookies

1/2 cup almond flour
1/2 cup Bob's Red Mill 1:1 Gluten Free Flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon sea salt
6 tablespoons coconut oil, melted
5 tablespoons maple syrup
icing sugar for dusting*

Filling

zest 2 organic lemons
1/2 cup freshly squeezed lemon juice (about 2 large lemons)
1 inch piece of ginger
1/4 cup water
1 1/2 tablesoons cornstarch
1/4 cup cane sugar
2 tablespoons coconut oil
2 tablespoons almond milk
tiny pinch turmeric, for colour (less than 1/8 teaspoon)

Instructions

Cookies

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium sized bowl mix the almond flour, gluten free flour, ground ginger, baking soda and sea salt until there are no clumps. Add the melted coconut oil and maple syrup and mix until it forms a sticky and slightly oily dough.
Roll the dough out between two pieces of parchment paper until it is 1/4 inch thick. Use your cookie cutter to cut out large circle/egg shapes. Using a bench scraper gently lift the cookies onto the lined cookie tray. Take the leftover dough and repeat until all the dough it used.
Once all of the cookies are on the tray take a small circle cookie cutter and cut out small circles in half of the cookies. The small circles usually just pop right out but if not, gently use a butter knife to lift them out. (I didn't have egg shaped cookie cutters, so this is the point when I shaped the cookies into an egg shape by hand).
Bake for 7-8 minutes watching carefully not to overbake. They should be a light golden colour around the edges and start to crack slightly on the top. Let them cool on the pan for 15 minutes before moving to a cooling rack.

filling

While the cookies are cooling, place the water, lemon juice and lemon zest into a small pot. Add the cornstarch and whisk until it is smooth. Stir in the sugar. Heat on medium-high whisking occasionally until it starts to bubble and thicken, about 7-10 minutes. Turn the heat down to low and add the almond milk and coconut oil, whisking until it is incorporated. Next add the grated ginger and pinch of turmeric, adding more depending on how bright yellow you want the colour.
With a fine mesh strainer, strain the mixture into a small bowl. Set aside and let cool for about 20-30 minutes, until it is slightly warm and runny enough to pour. If it cools for too long it will start to firm up and won't be spreadable.

assembling the cookies

Once the cookies and filling have cooled, separate the top cookies and the bottom cookies. Dust the top cookies with icing sugar. Turn the bottom cookies upside down and using a spoon spread a thin layer of the lemon filling. Carefully place the top cookies onto the bottom cookies and then they are ready to ejoy! Best eaten the same day. You can put them in the fridge overnight but the cookies will become soft. Enjoy!

Notes

To make your own icing sugar, simply take organic cane sugar or any type of organic granulated sugar and grind it in a coffee/spice grinder until it is a fine powder. Store it in a sealed jar and sift before using.