Triple ginger cookies

Triple Ginger Cookies

These soft ginger cookies are full of ginger—three kinds! It has layers of flavor from ground, grated, and crystallized ginger and just the right amount of molasses.

The recipe is an adaptation from one of my favorite recipe sites, allrecipes.com. For the crystallized ginger, I like the spiciness of Reed’s, but any type is fine. 

Triple Ginger Cookies
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Recipe type: Cookies
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Serves: 4 dozen
Ingredients
  • 3/4 cup palm shortening
  • 1 cup coconut sugar
  • 1 egg, beaten
  • 1/4 cup molasses
  • 1 1/2 cups blanched almond flour
  • 3/4 cup arrowroot powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 tablespoons minced fresh ginger root
  • 1/2 cup finely diced crystallized ginger
  • 2 tablespoons raw cane sugar (optional)
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, cream together palm shortening and coconut sugar until smooth. Mix in the egg and molasses.
  3. In a medium bowl, combine the almond flour, arrowroot powder, baking soda, salt, and ground ginger, and mix well.
  4. Stir the dry ingredients into the wet ingredients, and mix just until moistened. Add the fresh and crystallized ginger and mix until evenly distributed.
  5. Chill dough in the refrigerator 20 to 30 minutes.
  6. Shape dough into 1-inch balls. If desired, roll tops in raw cane sugar. Place about 2 inches apart on ungreased or parchment-covered baking sheet.
  7. Bake 10 to 12 minutes or until lightly browned. Allow to cool about 5 minutes before removing from baking sheets.
Serving size: 1 cookie. Calories: 71; Fat: 5g; Saturated fat: 1g; Carbohydrates: 6g; Sugar: 5g; Sodium: 281mg; Fiber: 0g; Protein: 1g; Cholesterol: 3mg.

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