Ingredients

2½ cups blanched almond flour (not almond meal)
½ teaspoon celtic sea salt
1 teaspoon baking soda
2 tablespoons ground ginger
½ cup grapeseed oil or palm shortening
¼ cup yacon syrup
½ cup agave nectar or honey
1 tablespoon lemon zest

Directions

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 paper lined baking sheet.

Bake at 350°F for 7-10 minutes, until tops start to crack.

Cool and serve.