Winter, Ginger and cookies ! What a great combination. Healthy and tasty. Yes, It is not easy for a baker to maintain a right balance but here a right balance of tasty and health. So Just Lets Start.
Baking Scientist- Megan
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Photos by Milkshake Creative
Let’s start with the recipe now!
Ginger Cookies
| Prep Time | 20 min |
| Cook Time | 12 min |
| Passive Time | 50 min |
| Servings |
people
|
- 1 cup raw cashews, unsalted
- 1 cup Oats
- 1 cup teff flour
- 1 tablespoon Ground ginger
- 2 teaspoons grated fresh ginger
- 2 teaspoons Ground turmeric
- 2 teaspoon ground pink peppercorns
- 1 teaspoon Ground cardamom
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground clove
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut oil, room temperature
- 1/3 cup Coconut sugar
- 1/3 cup regular molasses
- 2 tablespoons hot water
Ingredients
Dry
Wet
Toppning
|
|
- Preheat oven to 350ºF. Grease two large cookie sheets with olive oil or coconut oil.
- Make 20 cookies
1. Take two bowls. One for Dry ingredients and one for wet.
Dry ingredients
2. In a food processor or blender, combine dry ingredients: cashews, oats, teff flour, spices, fresh ginger, baking powder, and baking soda. (be sure to grind the pink peppercorns in a spice grinder before adding them into the dry ingredients)
3. Blend together for about 1 minute until a rough/medium texture forms.
Do not over-grind into flour but leave a little texture.
4. In a bowl, combine wet ingredients: coconut oil, coconut sugar, and molasses. Using a hand mixer or whisk, beat the wet ingredients on medium speed for 1 minute, until well blended.
Add dry ingredients into the wet ingredients and stir to combine.
5. Form cookies using a compact 1.5 tablespoons of dough, scooped into a ball, and dropped onto the cookie sheet.
Shape each cookie into a nice round and flatten a little. Space the cookies 1 inch apart to allow for spreading.
Topping.
7. Add onto cookie tops a few extra pinches of ground pink peppercorns.
Then finish with a large pinch of crystal salt. Press down to stick onto the cookies.
Bake
8. Bake for 12-13 minutes or until the cookies have turned light brown. Remove before they turn a darker shade.
Cookies will harden as they cool.
https://www.youtube.com/watch?v=6IFujiOovvE&list=PL7tje5rGUCPOdR-MF9p0ceRtZiOgtmFhh
