Don’t tell me this is unseasonal. This is actually perfect timing.
Ginger is magical, and therefore transcends all seasons.
When your stomach is doing somersaults better than you can (What? I’m not a good gymnist!), you don’t care what the heck the weather is like outside. You are tired of downing pepto mismo like it’s almond milk. You just want to go back to your old self so you can do yoga, eat peanut butter, and stalk dessert flavors on Pinterest like a normal person.
Because that is what normal people do! That was not a question. I have my glimmers of normality sometimes and therefore would know how normal people act. So there.
So here I am, wallowing on the couch in the discomfort of my stomach’s uncoordinated somersaults when something occurs to me: I don’t have to take this anymore.
Isn’t ginger supposed to be good for you stomach? Sure! Why not? What is the best way to eat ginger AND solve a sweet tooth food blogger’s cold? Cookies! Come to think of it, “cookies” could’ve been the answer to any question I could’ve asked.
I’m sorry you’re sick, honey. What will make you feel better? Cookies! Why aren’t you working on the math packet you’re supposed to be doing? Cookies! Why do you insist on wearing yoga pants in public? Cookies!
But I digress.
Okay, so there is a teensy weensy little bit of oven time required for this recipe, but it’s only 10 minutes. I am a total wieny when it comes to heat (yeah, I said it), but even I can handle ten minutes of oven time.
But if you can’t hadnle the heat, get out of the kitchen… while your significant other (love you Mom!) fans you and feeds you these ginger cookies he/she baked for you as you are perched on the couch. Or the lawn chair in the front yard.
Hey, who knew ginger was such a summer-friendly cookie after all?
The World’s Healthiest Ginger Cookies (Vegan, Gluten Free, Grain Free, Sugar Free, Low Carb, Low Calorie)
I absolutely love these cookies, and scarfed down almost the whole batch after shooting pics. I only needed one tablespoon of almond milk to get a cookie dough consistency, but you may need to add more or even less. Take caution in adding more almond milk though, because if you add too much, the cookies will crumble and fall apart after baking.
Adapted from my The World’s Healthiest Cookie
Makes about 10 cookies
Nutritional Comparison
Serving size: 1 cookie
Calories: 90
Fat: 5 grams
vs.
The World’s Healthiest Ginger Cookies
(Calculate with applesauce)
Serving size: 1 cookie
Calories: ~6
Fat: <0.5 grams
Ingredients
2 Tablespoon coconut flour
2 Tablespoon applesauce or mashed banana
stevia or other sweetener, to taste (I use 1-2 packets)
1/8 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ginger powder
pinch salt
1 Tablespoon almond milk
Directions
Preheat oven to 350F.
In a small bowl, mix coconut flour, baking powder, ginger, cinnamon, and salt. Add in applesauce or mashed banana and stir. Add in almond milk and until fully incorporated. Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet. I used a silicone mat. Flatten the dough into cookie shapes and bake in the oven at 350F for 10 minutes. Let cool before scarfing them all down.
The 1/8 teaspoon of ginger called for in these cookies will make you feel all better. Or at least the sheer cookie-ness of them will.
Enjoy!
-Kelly M.
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I just made these and baked them according to your directions but they never got browned like yours did. The bottom browned and the edges were getting a little burnt so I took them out. The middle is still a little underdone. They still taste pretty good though (I’m not gonna be picket about cookies). Any idea what I could have done wrong?
Hi Jess! First off, thank you so much for making this recipe and I’m really sorry it didn’t work out like it should! Hmm. It sounds like the dough was too wet. Did you add the almond milk in one tablespoon at a time? That way, if one tablespoon is enough, you can stop so the dough won’t be too wet and not bake correctly. Sorry again, and I hope this helps!
If I wanted to triple the recipe, would I keep the temperature/ time in oven the same?
These look De-lish!
Yes, they would remain the same. Thank you!
I was afraid this ginger cookie recipe would be too good to be true and it was–at least for me. I followed the recipe to a ‘t’ and it did not work. Perhaps I will try again as I really enjoy the idea of your recipes!
2nd attempt (I wanted these to work so badly): they actually held together perfectly but still had the raw consistency on the outside as before. How do you get that golden colour as I baked them with the exact ingredients you listed for the same duration and at the same temperature?
Hi Carol! Please accept my apologies for the delay in response. First off, thank you so much for making this recipe, and I’m sorry it isn’t working out like it should! Hmm. This is very strange. And you didn’t modify the recipe at all? Make sure you’re adding the right amount of liquid; that’s very to important to make sure the cookies don’t cook incorrectly and/or crumble. In your case, it sounds like you should add more molasses. Sorry again, and I hope this helps!
Can I use regular skim milk instead of almond milk and flaxseed flour instead of coconut flour???
You can use skim milk instead of almond, but you’ll need to use coconut flour. Thanks, and I hope this helps!
Whu is this recipe for only one cookie????
This recipe makes a number of small cookies, but you are more than welcome to double/triple it as you see fit. I will be posting a full batch recipe soon. Thanks!
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