Ginger cookies
Ginger cookies - (oil-free)
Don’t just make this recipe over the holidays - it should be enjoyed year-round. The cookies are quick and easy to whip up and are delicious with a cup of tea. Dunking is recommended.
Yields: 13 cookies
Ingredients
1 cup plus 3 to 4 tablespoons spelt flour (I use Anita’s sprouted spelt)
½ cup coconut sugar
3 tablespoons fancy molasses
3 tablespoons aquafaba (chickpea liquid)
1 tablespoon lemon juice
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon baking soda
⅛ teaspoon salt
1 teaspoon cane sugar (for dusting)
Steps
Preheat oven to 350 F.
In a bowl, mix all the ingredients except the flour. Mix until the sugar is dissolved. Add 1 cup of the flour to the wet ingredients, when it is absorbed add the remaining flour one tablespoon at a time. The dough should be soft, not sticky.
Let the dough sit for 5 minutes. Roll it into balls and place it on a parchment lined baking sheet. Space them a couple inches apart. Using the heal of your hand press down each ball to the thickness you desire. Leave them thicker if you like your cookie soft and chewy, thinner if you like them crisper. Sprinkle each cookie with a little cane sugar.
Bake for 15 minutes. Let them cool for 15 minutes, then enjoy.
