My wife is quite the perfectionist. Being a photographer and blogger she is always thinking of great ideas to share with her readers or amazing images that she can capture with her camera. Most of the time these plans go off without a hitch, and sometimes they hit a snag. I have to admit it right now though, not all things that go haywire are her fault. I’m sure most of us know the feeling of needing more space, more tools, more time, it’s a universal thing and when I got home today to find a plate of lemon ginger cookies I thought to myself SWEET (pun intended ) but I took one look at Stacey and I knew all was not so sweet.
My darling Stacey was defeated, something between idea and creation had gone wrong. She explained how she couldn’t find the right ingredients at the store, especially the lack of crystallized ginger in our nearby stores. It was quite the tragedy in her eyes. However, when I bit into the cookie it tasted sweet and good. I really could not find the fault in the cookie, in fact, I ate four more.
The balance between lemon and ginger gives it a mighty snap, almost to the point of pucker sweet, but that’s what lemon lovers love the most, that moment of fresh lemon flavor. It took me a while to develop my lemon taste buds, but I am glad I did for this blog post alone
I think we can all benefit from our defeats in some way or another, it makes us stronger, but it’s also wise to understand that, sometimes, we have to give up what might have been in order to really enjoy what is.
Lemon Ginger Cookies (flourless)
- 2 Cups Rolled Oats
- 1 tablespoon melted butter or coconut oil
- 1 cup coconut flakes
- 1 cup sugar
- 3 eggs
- 1 teaspoon of vanilla extract
- pinch of salt
- pinch of ginger
- fresh lemon zest
Preheat oven to 350. Line cookie sheet with parchment paper. Beat eggs and sugar together, slowly adding remaining ingredients. Teaspoon drops of mixture on pan with two inches between each cookie. Bake for ten minutes.
* I found the rolled oats to be okay, but I would have rather used ground almonds for more texture.
* Crystalized ginger would have been a better touch than ground ginger (as noted in Richard’s above thoughts).
Lemon Zest Icing:
- 1 cup powdered sugar
- 1 1/2 lemons
Mix powdered sugar and fresh lemon juice together and then add fresh lemon zest.