Chewy Ginger Cookies

*NOTE: To make these Candida Detox friendly (sugar-free) you will simply skip the maple syrup. 

6 Tbsp Kerrygold butter, softened
*1/4 cup maple syrup
1 large egg
1 Tbsp water
1/2 cup Swerve
1 Tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp aluminum-free baking soda
2 2/3 cup blanched almond flour

Combine butter, maple syrup, egg, water and Swerve and blend until combined.
Slowly add all dry ingredients and stir just until combined. Do not over mix.
Chill in fridge for 30 minutes to firm up.

Preheat your oven to 350 degrees F, and line a cookie sheet with parchment paper.

Remove the chilled dough from the refrigerator and roll into (2inch diameter) balls. Place them 3 inches apart on the parchment lined baking sheet. Slightly flatten (don't smash) each cookie with your fingers. Bake for 9-10 minutes.  Remove from the oven and allow to cool. They will seem under-cooked, but  they will finish cooking slightly on the baking sheet.

Remove and set on your baking rack to finish cooling. Personally, I like these better once they are fully cooled. They get chewier :) 

Thanks to Careen for another yummy, healthy treat!