Shanti is patient & hopeful
I first made these cookies years ago for a retreat, and this revised version for our Self- Care for the Holidays cooking class, using freshly ground ginger brought back from my 2023 trip to India. (Don’t worry, you don’t have to go to India. You can use any ginger powder.) These are not crispy cookies like ginger snaps. I like crispy but my husband likes soft, so it’s a compromise. These have a slightly soft interior with a nice ginger taste, and an orange essence that pops in your first bite. I made them instead of a cake for my ocean dipper friend Amy’s 50th birthday. It’s easier to eat a cookie on the beach in 20- degree weather!
3/4 cup soft or melted coconut oil (or butter/vegan butter)
1/4 cup molasses
1/4 cup brown sugar (or coconut/ date sugar)
2 eggs (or flax eggs)
1/4 cup maple syrup
1 tsp. vanilla
1 – 2 tsp. fresh grated ginger
zest of 1 orange
2 cups all-purpose gluten free flour (or flour of your choice)
1/4 cup almond flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ginger powder
1 tsp. cinnamon powder
1/2 tsp. cardamom powder
1/8 tsp. ground cloves
Plus, a bit of extra sugar set aside in a bowl to roll the cookies in or sprinkle on top before cooking.
Preheat oven to 350 degrees F
Mix all wet ingredients with electric mixer.
Mix all dry ingredients in a second bowl with a wooden spoon.
Then add dry ingredients to wet ingredients and mix with electric mixer.
Place bowl into refrigerator for 15 minutes or up to one hour.
Take out of the refrigerator and roll cookie batter into small balls (about an inch and a half in diameter).
Dip and roll cookie ball into a small bowl of sugar (or you can press cookie on pan with a fork and sprinkle the tops with sugar before cooking).
Bake on a cookie sheet for about 8 -10 minutes.
Take out and cool on a wire rack. Enjoy!