Tuesday, November 28, 2017

Fresh Ginger Snap Cookies

I've had a serious obsession with fresh ginger over the last year and it hasn't worn off yet. I want to eat it every day and it only intensifies when the winds start blowing and the temperatures and weather is fickle. Today we can hear the wind howling and it also can make one feel a little uneasy or unstable as the seasons shift over the next few weeks. There has already been so much change throughout the past months with autumn, but now as we settle into the darker colder winter months- it is ginger and other roots that I turn to for grounding support and strength. A Fresh Golden Ginger Milk Latte is a good place to start. And these cookies should follow ;) If you haven't tried the Cranberry Ginger Pear Warm Smoothie- then you must soon! But if you have pounds of fresh grated ginger like me ready to use- then these little cookies will be calling your name. I hope you nestle in and enjoy these sweet little treats. Much love and happy baking, xoxo
Fresh Ginger Snap Cookie Recipe
{gluten, dairy, egg, soy, nut and seed-free}

1/3 cup of sorghum flour
1/3 cup of millet flour
1/3 cup of tapioca flour
1/3 cup of potato starch
1/2 cup of rice flour
1/2 cup of ground GF oat flour
2/3 cup of coconut palm sugar
1 ts. of baking soda
1 ts. of sea salt
1/2 ts. of baking powder

1/3 cup of avocado oil (or if you prefer a softened coconut oil that works too)
1/3 cup of molasses
1/3 cup of date puree paste (applesauce is a good sub here)
1/4 cup of maple syrup

1-2 TB of finely grated fresh ginger

In a large mixing bowl, combine all the dry ingredients and mix well together. Then add in the wet ingredients and it will be a sticky batter. A little different than other cookie batters- it is meant to be a bit stickier and you can even put in the fridge for 30 minutes before baking to help it firm up just a bit. Then use a TB-spoon to scoop out the batter and drop on a parchment papered baking sheet. I can fit 12-15 cookies on a sheet and this recipe will make about 2 dozen to 30 cookies. Bake in a 350 degree oven for 15-18 minutes depending on if you like a chewy cookie, or if you want it a bit more crunchy and a "snap" to the cookie bake until it is darker brown and about 18 minutes. Pull from the oven and let it cool and crisp up on the baking sheet. If you move too quickly they will be too hot and crumble. Then ENJOY!

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