Super Healthy Triple Ginger Cookies

Super Healthy Triple Ginger Cookies

Soft, Tender and a Gingery Texture. The taste feels raw and crunchy leaving a touch of vanilla sweet fragrance lingering in your mouth…


  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup rice flour
  • 3/4 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup sweet rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 2 tablespoons molasses
  • 2 tablespoons freshly grated ginger (use frozen or peeled ginger)
  • 1/2 teaspoon powdered ginger
  • a finger pinch of minced crystallized ginger
  • crushed brown sugar


  1. Whip the butter and sugar in a large bowl until light and creamy, then add the egg and vanilla and stir to combined.
  2. Whisk together rice flour, sorghum flour, potato starch, sweet rice flour, baking powder, xanthan gum and salt in a medium bowl and add to the butter mixture. Stir until all the ingredients are well incorporated.
  3. Add the molasses, fresh ginger, powdered ginger and crystallized ginger and mix to distribute evenly.
  4. Put the mix in the fridge for an hour. *this process encourages the mix to reform and flavours to soak through*
  5. 10 minutes before the mix comes out of the fridge, preheat oven to 350 degrees and lightly spray a cookie sheet or line with parchment paper.
  6. Sprinkle some of the brown sugar onto a large plate.
  7. Take heaping teaspoons of chilled dough and roll in the sugar.  Drop on the prepared baking sheet, about 2 inches apart.
  8. Bake for approximately 12 minutes, or until the cookies turn a light golden brown. Remove from oven and let the cookies stand on the baking sheet for a minute or two. Remove to a cooling rack.

Depending on your taster’s appetite, you have enough dough to make 30 – 40 cookies.   

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