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Spicy Ginger Cookies

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Ingredients

Scale
  • 1 1/2 tablespoons ground flax seed
  • 1/4 cup unsalted, grass fed organic butter or vegan butter substitute (like Earth Balance), at room temperature
  • 1/2 cup date sugar*
  • 2 tablespoons unsulphured molasses
  • 1/2 cup + 1 tablespoon whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup raisins (regular or golden)
  • 3 tablespoons minced crystallized ginger (dry, not in syrup)
  • Optional: Additional sugar for dusting on top

Instructions

  1. In a small bowl or ramekin, combine ground flax seed with 3 tablespoons water and mix to create a “flax egg.” Set aside.
  2. In a large bowl, beat butter and date sugar with a hand mixer on low to medium speed until light and fluffy, about 1 minute.
  3. Once your flax egg is set (all of the water should be absorbed), add it to the bowl and incorporate on low speed. Scrape down the bowl, then add the molasses.
  4. In a small bowl, combine flours, baking soda, ground ginger, cinnamon, cloves and salt and whisk together.
  5. With the mixer on low speed, slowly add the flour mixture to the butter/sugar mixture, mixing until just combined. Mix in the raisins and crystallized ginger.
  6. Gather the dough into a ball and wrap it in plastic wrap and refrigerate for at least 30 minutes or up to overnight. The dough should be able to stick together, but if it is too crumbly, you may add 1-2 tablespoons of water before forming the dough into a ball (I added 2 tablespoons of water, but did so 1/2 tablespoon at a time).
  7. When you’re ready to bake the cookies, preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
  8. Break off 1-2 tablespoons of dough and roll into a ball, about 1 inch in diameter. Press the ball between the palms of your hand to flatten. Place on the parchment paper-lined baking sheet. Repeat with the remaining dough. You should be able to form ~12-15 cookies. The cookies do not expand much when cooking, but be sure not to overcrowd your baking sheet. Sprinkle the cookies with coarse (decorating) sugar (optional).
  9. Bake cookies for 12-15 minutes, until the edges just begin to brown. Be careful not to burn the bottom! Let cool mostly on the baking sheet, then transfer to wire cooling rack. Enjoy!
  10. Cookies will store well for 5-7 days in an air-tight container or (I assume) frozen for up to 3 months.

Notes

*Alternative: light or dark brown sugar

Nutrition Facts (per cookie, assuming 12 cookies are made): 122 calories, 4.3g fat, 157mg sodium, 21g carbohydrates, 1.2g fiber, 1.5g protein

Nutrition

Find it online: https://chelseyamernutrition.com/spicy-ginger-cookies/