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
- Whip the butter and sugar in a large bowl until light and creamy, then add the egg and vanilla and stir to combined.
- 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.
- Add the molasses, fresh ginger, powdered ginger and crystallized ginger and mix to distribute evenly.
- Put the mix in the fridge for an hour. *this process encourages the mix to reform and flavours to soak through*
- 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.
- Sprinkle some of the brown sugar onto a large plate.
- Take heaping teaspoons of chilled dough and roll in the sugar. Drop on the prepared baking sheet, about 2 inches apart.
- 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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