GingerSpice Cookies – these have got to be both mine & my sister’s absolute favourite cookies, or some variation of (and not just for the holidays). Yes, we may be a little picky when it comes to our favourite cookies. BUT when they do make the cut…you’ll know it – we can NEVER eat just one. I’m already on my 3rd batch of these sweet + savoury cookies, and they’re still disappearing at lightning speed. I think it’s because of their crispy/chewy exterior, and soft spicy interior. Yum. Perfect lil’ dippers for that hot cup of cocoa or chilled eggnog. These gems are not gluten free, but lower on the gluten index with a combo of almond and spelt flour, 2 to 1. I’m sure they could easily be made gluten free.
These have got to be both mine & my sister’s absolute favourite cookies, or some variation of (and not just for the holidays). Yes, we may be a little picky when it comes to our favourite cookies. BUT when they do make the cut…you’ll know it – we can NEVER eat just one. I think it’s because of their crispy/chewy exterior, and soft spicy interior. Yum. Perfect lil’ dippers for that hot cup of cocoa or chilled eggnog.
- 1 cup almond flour
- 1/2 cup spelt flour
- 1 tsp tapioca flour/starch
- 1/2 tsp baking soda
- 1/2 tsp ground cloves
- 1/8 tsp ground cardamon
- 1/3 cup organic molasses
- 1/2 cup coconut palm sugar
- 3 tbsp almond butter
- 2 tbsp fresh ginger, finely grated *see notes below
- 1 tsp pure vanilla
- 1/2 tsp sea salt
- 1/2 cup demerara sugar *for rolling
*If wanting to decorate with chocolate, see ‘notes’ section below.
Add the almond flour, spelt flour, tapioca flour, baking soda, cloves, and cardamon to a bowl. Stir until combined and set aside.
In a standing mixer, add the molasses, coconut palm sugar, almond butter, grated ginger, vanilla, and sea salt. Mix on med./low until well combined – takes a couple minutes.
Set the mixer to low speed and slowly add the flour mixture. Continue mixing until everything is evenly combined – feel free to up the speed if necessary. If you’re finding that ingredients are sticking to the sides of the bowl, stop the mixer and scrape the sides down with a spatula, then start the mixer again.
Preheat the oven to 350*F. Line a baking sheet or two with parchment paper.
Place the demerara sugar onto a small plate. If sticky, use your finger to separate any large granule lumps.
I used a 2tsp scoop for my cookies (see recipe notes for tips), and then rolled each cookie dough portion into a ball. Prior to baking, some were rolled in the demerara sugar, while others were left as a plain dough ball. *The cookie dough should be pliable and hold its shape when rolled. If it’s sticky and not holding its shape, place the bowl back onto the standing mixer and add a touch more flour until the necessary consistency is obtained.
Space the cookies out evenly on the cookie sheet leaving about 1&1/2inches between each cookie and the baking sheet edges.
*For the cookies rolled in the demerara sugar, once on the baking sheet, use a fork to flatten down the centre of the cookie about halfway.
**For the ‘plain’ cookies, don’t flatten them as they’ll do that all on their own once baked.
Bake the cookies for 10-12mins for a soft centre, or 15mins for a firm centre. Soft is nice for snacking; firm is good for dipping in drinks. Remove from the oven and cool completely. The cookies will harden once cool.
Store the cookies in an airtight container or ziploc bag, and place in the fridge or freezer until ready to serve.
~ The cookies featured in the photo had any additional liquid from the grated ginger strained off (usually liquid/juice appears if using a fine grater or zester). If you decide to include the juice, you’ll have a flatter cookie once baked. You could add more flour to stiffen up the cookie dough so the cookies hold their shape.
~ Rather than scooping another simple method to dividing the dough would be to dust the counter with a little spelt flour, roll the dough into a (long) log, and then cut into appropriate sized pieces. Proceed with rolling each piece into a ball. Lightly dampen your hands if the dough is sticky.
~ If decorating with chocolate, use a double boiler over med./low to melt 1/2cup dairy free chocolate chips, 1&1/2tsp coconut oil, and 1/8tsp ground nutmeg. Chocolate is very delicate, so once melted, remove from heat and use a fork or spoon to drizzle the melted chocolate over your cookies. To set the chocolate quickly, place the baking sheet with the chocolate covered cookies in the fridge or freezer for a few minutes.
~ An easy way to make these cookies gluten free would be to add 1/2cup almond flour in place of the spelt flour, and then add an additional 1/2tsp of tapioca flour.