We love ginger, and this recipe is a great way to enjoy it. They cookies can turn out crisp or chewy, depending on the exact length of time and the temperature of the oven (which varies in spite of what the oven reads). Adjust the cooking time according to your circumstances and your preference, anywhere between 8 and 12 minutes.
The recipe only makes two dozen, which is a good thing if you have little self-control. However, you might want to double the recipe if you have a cookie monster in your home. These are one of our favorite holiday treats, and they tend to disappear quickly!
Notice that these can be made partially or entirely gluten-free, and the resulting cookie is virtually the same. They’re rated “expensive” because of the almond meal (aka almond flour). Look for “finely ground.” This is another one of our recipes that does not require an electric mixer, so anyone can make them. To get the crisp texture, use granulated sugar instead of brown sugar. If you don’t mind the extra cost, you can substitute another “dry” but healthier sugar like Sucanat, coconut nectar sugar, date sugar, etc.
Make a vegan version using coconut oil instead of butter, and applesauce instead of an egg.
Be sure to leave plenty of room between the cookies because they will spread substantially into a thin, chewy-while-warm but crisp-when-cooled cookie.
| Prep Time | |
| 15 minutes |
| Cook Time | Passive Time |
| 10 minutes per batch | 1 hour to chill |
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Easy!
Expensive
Serves:24cookies
Serving Size:1 cookie
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Finally, a crisp gluten-free cookie! You can actually make these partially or entirely gluten-free, as noted in the recipe. Either way, you’ll want to use almond meal/flour as the primary ingredient. It’s more expensive than regular flour, but highly nutritious. These may taste like a splurge, but they are still packed with protein, iron and soothing spices. Add 1/2 tablespoon minced or grated fresh ginger for an extra punch!
Tools:large (4-quart) saucepan, measuring cups and spoons, medium mixing bowl, baking sheet
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- 1-2/3 cup almond meal finely ground
- 1/4 cup all-purpose gluten free flour or whole wheat flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter (1/2 stick)
- 2/3 cup granulated sugar
- 1/4 cup molasses or maple syrup
- 1 teaspoon vanilla (optional)
- 1 large egg
- Melt butter in a large saucepan over medium-low heat. Remove from heat and cool slightly while you continue.
- Combine dry ingredients in a medium bowl. Stir to blend and break up lumps. Set aside.
- Combine sugar, molasses*, and vanilla with melted butter.
- Add egg to slightly cooked butter mixture and stir until smooth. (If butter is too hot, the egg will cook slightly.)
- Stir in dry ingredients just until incorporated. The dough will be very moist and sticky. Refrigerate at least 1 hour or until firm.
- When ready to bake, preheat oven to 350°F. Spray or rub oil onto a baking sheet.
- Scoop a spoonful of dough for each cookie and form into 1-inch balls. Place on baking sheet, leaving plenty of room around them, since they’ll spread. Flatten slightly with the palm of your hand or the bottom of a glass dipped in sugar.
- Bake about 10 minutes. Remove from oven and cool slightly. Use a food turner to transfer the cookies from the baking sheet to a cooling rack, or place on a plate or a piece of waxed paper. Cool completely then store in an airtight container.
*Tips:
- To measure molasses, honey, peanut butter, or other sticky ingredients, we use spray oil to coat the measuring cup first, so the sticky substance can slide out easily.
- If you’re out of baking soda, you can substitute 2 teaspoons baking powder and omit the salt.
Variation:
- Paleo cookies: Substitute Bob's Red Mill Paleo Baking Flour for the almond meal and flour. The cookies will be soft and thicker.
My husband says this is his favorite cookie — and he has eaten a lot of cookies!!