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.
|Triple Ginger Cookies|| |
Recipe type: Cookies
Author: Eileen Beran
Serves: 4 dozen
- 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)
- Preheat oven to 350°F.
- In a large bowl, cream together palm shortening and coconut sugar until smooth. Mix in the egg and molasses.
- In a medium bowl, combine the almond flour, arrowroot powder, baking soda, salt, and ground ginger, and mix well.
- Stir the dry ingredients into the wet ingredients, and mix just until moistened. Add the fresh and crystallized ginger and mix until evenly distributed.
- Chill dough in the refrigerator 20 to 30 minutes.
- 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.
- 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.