Looking for a delicious ginger biscuit recipe that's not only scrumptious but healthy(ish)? Look no further! These cookies are soft, chewy, and full of flavour.
They are baked to perfection and they melt in your mouth. They have just the right amount of spices, and the ginger flavour is not overpowering. No molasses is needed to sweeten these ginger cookies; instead they use a blend of raw honey and coconut palm sugar. What's even better is that they're free from wheat and grain flours, refined sugars and vegetable oils - the perfect healthy alternative.
PREP TIME: 15 mins
COOK TIME: 10 mins
YIELD: 22 biscuits
Ingredients
- 286g blanched almond flour
- 68g organic coconut palm sugar
- 1/2 tsp Ginger Dry Extract
- 1/2 tsp ground nutmeg
- 1/8 tsp Cinnamon Dry Extract
- 1tsp baking soda
- 1/4 tsp salt
- 6tbsp (80g) unsalted butter, softened
- 3tbsp (57g) raw honey
- 2tbsp (26g) water
- 1 large egg
Method
- In a large bowl, mix together the almond flour, coconut sugar, ginger extract, cinnamon extract, nutmeg, baking soda and salt.
- In a separate bowl, beat the butter, honey and water using a handheld mixer or a whisk, then beat in the egg until everything is well combined.
- Using a rubber spatula, mix dry and wet ingredients together. Do not over mix.
- Cover and freeze dough for 40 minutes to 1 hour or until it's easy to handle.
- Preheat oven to 350°F, and line a flat baking sheet with parchment paper.
- Roll the chilled dough into balls (about 1½ tablespoons per ball), and place them 2-inches apart on the prepared baking sheet. Flatten each biscuit with the palm of your hand.
- Bake for about 10 minutes or until the bottom and edges start to turn brown.
- Set baking sheet on a wire rack to cool.
