These cookies are chewy, spicy and filled with ginger! They’re decadent enough to bake as holiday gifts, but don’t wait for the holidays – these are comforting all year round.
- 1/2 cup coconut oil (solid)
- 1/2 cup evaporated cane sugar
- 1/4 cup blackstrap molasses
- 1/3 cup pure maple syrup
- 2 Tbsp finely ground flax seeds
- 2 tsp freshly grated ginger root
- 1 tsp pure vanilla extract
- 2-1/4 cups whole spelt flour
- 1-1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 tsp ground ginger
- 2/3 cup shredded unsweetened coconut
Preheat oven to 350F (180C). Line 2 cookie sheets or spray with nonstick spray.
In the bowl of a food processor, whir together the coconut oil, cane sugar, molasses, maple syrup, flax seeds, fresh ginger and vanilla until smooth. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a large bowl, sift together the flour, baking soda, salt and ground ginger. Add the coconut and stir to combine.
Pour the wet mixture over the dry and blend well, until you have a fairly stiff dough (you may need to use your hands to combine fully). Using a small scoop or tablespoon (15ml), measure mounds of dough and roll each into a ball. Place the balls of dough about 2 inches (5cm) apart on cookie sheets and flatten slightly with the palm of your hand (or use a silicon spatula).
Bake for 10-13 minutes, rotating sheets about halfway through, until cookies are puffed, cracked slightly on top, and beginning to brown on the edges (they will still be soft to the touch). Allow to cool completely before removing from cookie sheets (they will firm us as the cool). Makes about 30 cookies. May be frozen.
Note: If your room is warm enough that the coconut oil has melted, place it in the refrigerator until it solidifies before using in this recipe.
Recipe modified from Ricki Heller’s cookbook “Sweet Freedom,” desserts you’ll love without wheat, eggs, dairy or refined sugar!
