Soft & Chewy Ginger Cookies

Cookies!  Cookies!  Cookies!  I love cookies!!!  I’ve been on a ginger kick lately… I cook with fresh ginger all the time, I’ve been drinking a hot ginger tea I found at Whole Foods, and this is now my second ginger cookie recipe I’ve concocted.  This recipe does take a little bit of time, but it’s totally worth it.  These cookies are perfection in my opinion.  Soft and chewy, almost melts in your mouth!

Ginger has a lot of wonderful health benefits, so for me it only seems right to add it to a cookie!  I haven’t tried this yet, BUT I don’t see why you couldn’t take the base of this recipe and create whatever flavor cookie you like.  I think the next time I’m in a cookie mood I’m going to add some chocolate to this recipe…maybe take out the spices??  Who knows?!  I think the sky is the limit on what flavors you could go with!

May the Cookie be with you!  🙂

ginger cookies

Yields: 22 cookies (depending on how big you make yours)

Ingredients:

  • 2 2/3 cup almond flour
  • 1/2 cup organic cane sugar or coconut sugar
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1-2 tsp ground cinnamon
  • 1-2 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1 egg
  • 6 tbsp butter, softened
  • 3 tbsp honey
  • 2 tbsp water

Directions:

  1. Preheat the oven to 350 degrees.  Line a sheet pan with parchment or a silpat  and set aside.
  2. In a small bowl mix together all of the dry ingredients (almond flour, cane sugar, ginger, baking soda, cinnamon, nutmeg, and salt).  Set aside.
  3. Using a standing or handheld mixer, beat the egg, butter, honey, and water together using the whisk attachment.  This mixture will be runny looking.  Fear not!  It will come together in the end. 🙂
  4. Use a spatula to mix the dry ingredients into the wet.  I did this in two portions.  Cover the bowl and freeze the dough for one hour.
  5. Use a small ice cream scoop and roll dough into balls.  Place 2 inches apart on the sheet pan.
  6. Bake for 10-12 minutes or until golden brown.  Once the cookies are done, let them cool on the sheet pan for 3-4 minutes before putting them on a cooling rack.
  7. Pour yourself a cup of coffee and EAT these babies up!  You won’t be able to eat just one!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: