INGREDIENTS:

Almond Meal                                      2 1/2 Cups

Turmeric                                             2 tsp.

Ground Cinnamon                             1 tsp.

Ground Black Pepper                        1/2 tsp

Cardamom                                           1 tsp.

Nutmeg                                                1/2 tsp.

Baking Soda                                        1/2 tsp.

Salt                                                       1/4 tsp.

Eggs                                                     1 each

Coconut Oil (melted and cooled)      1/2 Cup

Honey                                                   1/2 Cup

Chopped Candied Ginger                   3/4 Cup

White chocolate for drizzling

INSTRUCTIONS:

1. Line a baking sheet with parchment or wax paper

2. Combine all the dry ingredients in a bowl and mix well (almond meal, turmeric, cinnamon, pepper, cardamom, baking soda, and salt)

3. Add the coconut oil, egg, and honey, mix until everything is well combined

5. Finally gently stir in the chopped ginger

6. Scoop with a medium size scoop about 2"-3" a part (I like to use an ice cream scooper that holds about 3 tablespoons).  push down slightly so the tops are not domed. 

7. Place in the refrigerator for 20 minutes to firm up

8. Preheat the oven to 325 for convection and 350 for regular ovens.

9. Drizzle the cookies with white chocolate before baking in the oven.  This adds a unique texture and a very subtle dolce de leche flavor to your cookies 

10. Bake the cookies for about 10 minutes rotating in between.  They should be golden around the edges when they are ready to come out of the oven

11. Let cool for about 10 minutes before removing them from the baking sheet and then ENJOY!

12. Place in a covered plastic container.  Will stay fresh for about 3-5 days

Until next time...Happy Baking!