• 2 ½ cups blanched almond flour
  • ½ teaspoon celtic sea salt
  • 1 teaspoon baking soda
  • 2 tablespoons ground ginger
  • ½ cup grapeseed oil
  • ¼ cup yacon syrup
  • ½ cup agave nectar
  • 1 tablespoon lemon zest


  • In a large bowl, combine almond flour, salt, baking soda and ginger
  • In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest
  • Mix the wet ingredients into the dry
  • Scoop 1 tablespoon of dough at a time onto a parchment lined baking sheet
  • Bake at 350° for 7-10 minutes, until tops start to crack
  • Cool and serve


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