grate fresh frozen ginger right into your batter

Here’s an easy and delicious treat for you! It’s my favorite kind of treat – the kind that treats you well.

I created this recipe  when my daughter came home from school describing a ginger cookie that a classmate was eating. It took me less than 10 minutes to make them. They are super easy and bake fast too. As you can see from the last picture we went totally deluxe and turned them into ice cream sandwiches.

Healthy Ginger Cookies

• 1/3 cup Organic Coconut oil – melt on a very low heat
• 2/3 cup natural sweetener. I like Barley Malt in this recipe (It’s a natural sweetener that has a molasses type taste) But Barley does contain gluten. So, if that’s your issue don’t use Barley Malt, instead go for Coconut Nectar (I’ve been playing with this sweetener in my kitchen lately) or Rice Syrup (but it doesn’t have the richest flavor) or honey (always lovely, but it definitely lends a honey flavor).
• 1/8 cup Maple Syrup – I added this to make the cookies a tad sweeter and have a hint of maple flavor
• 1 Egg beaten
• 1 cup Oat Flour – I take organic thick rolled oats and grind them in my Vita-Mix
• 1.5 cups Almond Flour – I buy mine in bulk from Honeyville
• 1 teaspoon Baking Soda
• 1.5 teaspoons ground Cinnamon
• 2 tablespoons fresh Ginger –  (more or less depending on your taste.
• 1/4 teaspoon of Cardamom spice- I adore cardamom – it makes everything sweet and spicy!

Kitchen Tip: Put your fresh ginger in the freezer as soon as you buy it. Then whenever you use it, grate it, skin and all, using a microplane grater.

Gluten-Free Tip: Oats are gluten-free, but if you are gluten sensitive, you must be sure that your oats are processed in a gluten-free facility.

• Preheat oven to 375
• Cover cookie tray with parchment paper – see pic to right.
• Combine coconut oil, barley malt  and maple syrup in a large bowl and beat until well blended.
• And egg, and grate in ginger, beat in thoroughly.
• Combine oat flour, almond flour, baking soda, cinnamon and cardamom.
• Add dry ingredients to wet ingredients and beat just enough to mix dough thoroughly.
• The dough is quite moist. Drop heaping teaspoons onto parchment paper. Drop them far apart, these cookies spread.
• Bake for 8 minutes or until cookies are brown on the bottom.
• Let them cool a bit before moving them or eating them. Baked goods with almond flour need a few more minutes to set than wheat flour.

Enjoy just like that or….go deluxe!

We turned these simple yet delicious cookies into Ice Cream Sandwiches. In our house, when we eat ice cream we either make our own raw ice cream (come to my classes for that super easy and divine recipe!) or we indulge in Coconut Milk Ice Cream. Our favorite vanilla flavored coconut milk ice cream is Purely Decadent. It makes a lovely filling!

Mmmm, ginger and vanilla, flavors made in heaven!

Would you like my Healthy Chocolate Chip Cookie recipe. Everyone, kids and adults who try them love them! Send me an email with the heading Healthy Cookies!  and I’ll send you the recipe!

The Deluxe Version Ginger Cookie Ice Cream Sandwich! Sorry, we were so busy enjoying our creation that I didn't think to take a picture until there was only 1/2 of one left!

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Nina Manolson, MA, CHC, LMT is the Smokin’ Hot Mom Mentor and Family Wellness Expert. She’s the founder of SmokinHotMom.com and HealthyYummyKids.com. She helps busy moms look and feel their best, and helps them feed their kids well in a world that doesn’t. To get your F.R.E.E. Audio CD by mail and receive her healthy recipes and wellness tips click here.

7 Responses

1. Esther says:

   May 9, 2010 at 9:59 pm

   These look amazing! Purely Decadent coconut milk ice cream is my favorite ice cream, too!

   Reply
2. ayala says:

   May 11, 2010 at 3:47 pm

   Ginger is my flavour of choice. Ginger cookies, I can’t resist trying your recipe. But first I have to go shopping because I don’t have the alternate flours and oil you suggest. You inspire me to make the effort. Thanks girl.

   Reply
3. wellfedpoet says:

   May 12, 2010 at 4:26 pm

   Bet your ginger-loving mom (my lovely ginger-loving aunt) would adore these! Oh, just looked at the comment above – she does!

   If you want to make them for someone vegan or with egg allergies, add some ground flax seed to the wet ingredients and skip the egg.

   And would be great served with a less sugary fruit custard too, (eg. frozen mango & frozen banana blended up together with a little ginger) or sandwiched with thick greek-style drained yogurt.

   Reply
   • ninamanolson says:

     May 25, 2010 at 8:10 pm

     I love all that you add!

     Reply
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