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4 Ingredient Ginger Cookies

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Forget shop bought ginger nut biscuits which are full of grains, refined sugar, dairy and other nasties, these my friends are going to be the nicest cookies you have made all year. Not only is ginger great for aiding digestion, reducing nausea and helping fight off flu and the common cold, it is also the perfect addition to these cookies and gives them a delicious spicy warmth. A perfect plate full for the wintry nights, sat in front of a log burner with a good movie.  

The best thing about this cookie recipe is that you can quite literally substitute the ginger for ANYTHING you like. You could even make the cookies plain with just three ingredients (nut butter, coconut sugar and 1 egg!) or why not add in some vanilla, raisins, cranberries, orange zest etc, jazz them up and go wild!

Ingredients:

  • 200g Nut Butter (I used cashew nut butter in this recipe)
  • 2-3 tsp Ground ginger (depending on how strong you like it)
  • 1 egg (Medium)
  • 100g Coconut Sugar
  • Pinch of sea salt (optional)

Method:

  • Pre-heat oven to 200°C / 392°F
  • Have a cookie baking sheet ready with greaseproof paper on itIn to a blender place the coconut sugar, ginger (& optional sea salt) and blend until fully combined
  • Add in nut butter and blend until fully combined (it will be clumping together)Now add egg and allow to blend until it has all come together in to a cookie ball (if it doesnt, don't worry, just stop once it's all combined)
  • Taking ping pong sized balls roll together in your hands and then place on baking sheet, press down in to desired cookie shape, keep them about 1 inch apart from each other as they will expand (The thinner you make them the crispier they are so I like to make mine about 6 mm thick so that they remain chewy)
  • Place in oven for 12-14 mins until golden brownRemove and LEAVE to cool for about 20-25 minutes to firm up or until you can pick one up easily (you mustn't try to move them off the sheet when they first come out as they need to solidify)
  • Keep in an air tight container for up to one week

Notes

Feel free to substitute the ginger powder for anything else....cacao, cinnamon, vanilla, nutmeg, pumpkin spice, apple spice etc. You could even add something in to it like raisins, cranberries, orange zest etc- just be careful to have the baking tray in the middle of the oven if you do this so that the tops do not burn.

  #Recipes   #Baking   #gluten free   #paleo   #dairy free   #primal   #diabetes   #kids   #cookies   #lunch box   #whole 30   #grain free   #diabetic   #coeliac

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