Ginger Spice Cookies

Ginger Spice Cookies

During the holidays, my mom will make the most delicious Ginger Sparkle cookies that literally floor every person who bites into one. They are chewy and soft, spicy and not too sweet. Really the most ideal holiday cookie there could be.

I am a firm believer that the warming flavors we enjoy during the holidays can also be enjoyed all year long. For these cookies, I wanted to create the same feeling one gets when enjoying the Ginger Sparkles’ but with better for you ingredients. These Ginger Spice cookies are delicious as is but I highly recommend turning them into thumbprint cookies by stuffing with jam.

Ginger Spice Cookies

Makes about 15 cookies

Ingredients 

  • 1/4 cup of olive oil

  • 1/4 cup of maple syrup

  • 2 tablespoons molasses

  • 2 cups almond flour

  • 1/2 teaspoon baking soda

  • 2 teaspoons ginger powder

  • 1 teaspoon cinnamon powder

  • 1/4 teaspoon salt

  • Jam of your choice (Optional-I used Bonne Maman’s Orange Cinnamon Jam)

1. Pre-heat an oven to 350 degrees. Prepare a cookie sheet with parchment or a silicon mat.

2. In a medium bowl, combine the wet ingredients—olive oil, maple syrup, and molasses.

3. Into the bowl add the flour, baking soda, ginger, cinnamon and salt. Mix until combined.

4. Portion out cookie batter in tablespoon sized balls— I used a small ice cream scoop. Press down on each ball to flatten.

6. Bake the cookies for 8-10 minutes. Cookies will be lightly golden and set when finished. 

7. Let cool on the sheet for about five minutes before transferring to a wire rack.

8. If you’d like to make thumbprint cookies, while cookies are still warm, press down in the middle of the cookie to make an indent. You may need to encourage cookie back together if it begins to crack. Fill each indent with jam of your choice.

9. Store in a container in the fridge.

Enjoy!


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