Double Ginger Cookies

Double ginger cookies on a cooling rack

Who needs these melt-in-the-mouth ginger cookies in their life? They are pure heaven and soft as a cloud with pops of stem ginger in each bite.

These cookies are a doddle to prepare, and they are naturally gluten-free, made with chickpea (gram) flour. Even better, they are only sweetened with a little honey as well as ginger.

The chickpea flour is a great source of protein, fibre and vital minerals such as magnesium, selenium and zinc. The ginger is nice and settling on a sore and gassy tummy.

Whilst they are perfect as a comforting after school snack or in a lunch box, don’t give them all to the kids – l love to eat a couple with a cup of green tea!

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Double Ginger Cookies

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Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 10 minutes
Total Time 32 minutes
Course Baking, Snacks & Treats
Servings 15 Cookies
Suitable for Special Diet (or adaptable) Dairy-free, Gluten-free, Grain-free, Low-sugar, Nut-free, Vegetarian

Ingredients
  

Instructions
 

  • Preheat the oven to 180°C (non-fan)/160°C (fan) and line three baking trays with greaseproof paper (if you don’t have multiple baking trays/oven shelves, just work in batches).
  • Melt the butter in a small saucepan over a low heat, and then set aside to cool.
  • Whilst the butter cools down a little, measure the honey, egg, egg yolk into mixing bowl. Once the butter is cooler, pour into the mixing bowl and whisk everything together until frothy and creamy.
  • In a separate bowl, whisk together the chickpea flour, baking powder, ground ginger and salt.
  • Pour the dry ingredients into the wet ingredients and mix to form a loose dough. Stir in the chopped stem ginger carefully.
  • Scoop 1 tbsp blobs of dough onto the prepped trays, leaving room in between for the cookies to spread whilst cooking.
  • Bake for 12-15 minutes, then transfer onto a rack to cool.

Notes

  • If you don’t have any chickpea flour, simply grind up dried chickpeas in a blender using a grinding blade. It can take less than a minute to make light fluffy flour.
  • These are very soft cookies – if you like them a bit crunchier pop back in the oven for 3-4 minutes. 
  • To make these Dairy-free, swap the butter with an organic plant-based spread or odourless coconut oil.
  • If you like your ginger cookies super gingery, then double the ground ginger to 3tsp.
  • These cookies will keep for up to 5 days in an airtight container. They can also be made ahead and frozen. They can be eaten straight out of the freezer for an instant snack.
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