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
- 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.
- 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.