Triple Ginger Cookies

Triple Ginger Cookies

Fun Idea- These cookies made great cookie crumbs!  Freeze extra for a quick texture addition to many dessert recipes.  Try the crumbs on cake, fruit, parfaits, pudding or ice cream! A secret ingredient!

Health Note:  Make an easy miso soup to alkalize your blood while indulging in sugary foods.  Drink lemon water and kukicha twic tea to neutralize the PH of your blood.

Triple Ginger Cookies
Yields: 20-24 cookies
  • 1-1/2 cups cocnut sugar, palm sugar, or unrefined cane sugar
  • 2-1/2 cups
  • Bob's All Purpose Gluten Free Flour Mix
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 2 tablespoons candied ginger, finely chopped
  • 2 teaspoons resh ginger, minced
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 cup palm shortening or coconut oil
  • 1 large egg or 1-1/2 tesapoons Energ-E Egg Replacer, mixed with 2 tablespoons warm water
  • ⅓ cup black strap molasses
  1. Preheat oven to 350 degrees. Oil a baking sheet and set aside. Set ½ cup of coconut sugar aside.
  2. In a large bowl, sift 21/2 cups flour, 2 teaspoons baking soda, and ½ teaspoon salt. Next, add 1 tablespoon ground ginger, 2 tablespooon candied ginger, and 2 teaspoon fresh ginger. Stir to combine. Add 1 teaspoon cinnamon and ½ teaspoon allspice. Set aside.
  3. In a kitchen aid, combine 1 cup palm shortening/coconut oil and 1 cup coconut sugar. Beat for 4 minutes until fluffy. Add 1 egg.
  4. Add molasses and beat for 2 minutes. Scrape down the sides of the bowl.
  5. On low speed add sifted dry ingredients. Mix until incorporated.
  6. Cover with plastic wrap for 20 minutes and chill.
  7. Remove from fridge and roll into ¾" balls. Rolls into reserved coconut sugar. Bake until golden, 8-10 minutes.

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