Healthy Vegan Ginger Spice Cookies
Gluten free, vegan, low glycemic and made with heart-healthy fats
These will become your favorite ginger spice cookies! The secret to these cookies is loads of spices and molasses, as you expect in a bold ginger cookie, but with surprises.
Even before you bite into these cookies, you see the rich golden turmeric, signaling earthy citrus notes waiting for your tongue to discover. Then the fragrance of fresh ginger plus ground PINK peppercorn tantalize your nose. I adore the base of these cookies: cashew, teff flour and oats. It’s fun grinding all up in the blender, creating a floury rainbow mix.
The spice cookies whip up quickly and freeze easily as cookie dough or as baked jewels.
Healthy Vegan Ginger Spice Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
Dry
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
Wet
1/2 cup coconut oil, room temperature
1/3 cup coconut sugar
1/3 cup regular molasses
2 tablespoons hot water
Topping
2 teaspoons ground pink peppercorns Large crystal Maldon salt
Instructions
1. Preheat oven to 350ºF. Grease two large cookie sheets with olive oil or coconut oil.
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 a 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.