Prep time: 10 minutes
Setting time: 30 minutes
Cook time: 15 minutes
Makes 12 cookies
Forever in search of the perfect chewy ginger cookie recipe, I was constantly experimenting with flavours and ingredient ratios. Until I made these little gems thanks to an over abundance of satsumas in my kitchen during the holiday season. The subtle orange hint adds both moisture and zing, perfectly complimented by the hit of fresh ginger – a must in my opinion when making ginger molasses cookies! Free of grains, sugar and dairy, they accommodate many different diets, and can even be made vegan if you decide to leave the egg out and puree in some of the orange pulp. Another holiday favourite that is simply too good for you to make only in the winter season!
- 2 cup almond flour
- ½ cup coconut flour
- 2 tsp ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup honey
- ¼ cup coconut oil, melted
- ¼ cup molasses
- 1 large egg
- 2 tsp vanilla
- 2 tbsp grated fresh ginger
- The rind of 2 small satsuma oranges (can be grated or puréed in a small blender or food
- The juice of 2 small satsuma oranges
- Coconut sugar for sprinkling (optional)
1. Mix the dry ingredients in a medium sized mixing bowl and set aside.
2. In a larger bowl, mix together the rest of the ingredients until well combined.
3. Add the dry mix to the wet mix and stir until just combined.
4. Chill in the fridge for about 10-30mins.
5. Preheat oven to 350F.
6. Form the dough into 12 balls, roughly 1.5" across.
7. Flatten slightly with a fork or your thumb and sprinkle with coconut sugar (optional).
8. Bake for 15-20mins until slightly browning on edges and crackling a bit on top.
9. Transfer to a wire rack to cool and store in an airtight container for up to 5 days.