It’s that time of year again! Time to pull out the gingerbread recipes along with all the pumpkin and spices. Here’s a very easy ginger cookie recipe that takes very little time to throw together and only 10 minutes to bake so in a mere 20 minutes you’ve got cookies – just as quickly as any tube of cookie dough you buy in the grocery store. And oh so delicious!
Preheat oven to 350 degrees. Prepare a large baking sheet by covering with parchment paper. In a medium mixing bowl combine:
1 tablespoon ground flax
3 tablespoons warm water
Stir to combine and let sit for a minute or two until a gel forms. Add:
1/2 cup pepita butter (or sunflower butter, tahini, etc.)
1/3 cup date sugar
2 tablespoons molasses
1 teaspoon vanilla extract
Using a hand mixer, mix until fully combined. Add:
3 tablespoons all-purpose gluten-free flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 teaspoons ground ginger
1/4 teaspoon allspice
Using a spoon, mix in the dry ingredients. This is too thick for the hand mixer. When combined, using a small cookie scoop, place scoops on the prepared baking sheet and flatten. Makes about 15 cookies. Bake for 10-12 minutes. Cool on cooling rack.
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