Chewy Ginger Cookies
My favorite Holiday cookie grew up and turned into this healthier, real-food version that will make kids and adults excited for cozy nights baking!
- 1 1/4 cups blanched almond flour
- 6 tablespoons coconut flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 1/4 cups coconut sugar
- 1 egg
- 1 egg white
- 1/4 cup butter, room temperature sub softened refined coconut oil
- 2 tablespoons molasses
- Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Position rack in the upper third part of the oven. Measure 1/4 cup coconut sugar and spread on a plate.
- In a large mixing bowl, combine flours, cinnamon, ginger, salt and baking powder. Whisk to incorporate.
- In a standing mixer or hand mixer, combine remaining 1 cup coconut sugar, eggs and butter or coconut oil. Mix on medium-high speed for 1 minute, until mixture has formed small soft peaks and lightened in color. Add molasses. Mix another 30 seconds until molasses is incorporated and mixture has slightly stiffer peaks (this may take a few minutes longer with a hand mixer)
- Fold wet mixture into dry until incorporated. Cover dough and refrigerate for 30 minutes. Remove from fridge. Fill a small bowl with room temperature water and place next to baking dishes and coconut sugar plate. Use a retractable ice cream scoop (or regular scoop or spoon if you don't have one) to scoop and roll 2 inch balls of dough. Place them in coconut sugar and coat, shaking off excess, before putting them on the baking sheets. I do 7-8 balls per baking sheet, leaving plenty of room for them to expand.
- Use damp fingers to flatten balls to approximately 1/2 inch thickness. Bake for 20-22 minutes, depending on if you like a softer or chewier cookies.