It’s this time of year that bugs abound and I’m not talking about the summertime squashable ones! Everywhere people are sneezing and feeling peeky so I created this ginger cookie to tempt even the dodgiest of tummies. It is full of protein, vitamins, minerals, some antibacterial properties, and is low in sugar too with no nasties thrown in. Best of all it tastes delicious! If some of the ingredients seem new to you, they are definitely worth a try for their unbelievable health and taste benefits. Roll the dough out thin for crispy cookies or form into balls and squash with your palm for thick and chewy ones. I whip up a batch and also use them as ‘out the door’ breakfast when time is tight. Eat these cookies in sickness and in health and enjoy!
Ginger cookies
Makes about 6 thick or 13 thin cookies
1 cup (4oz/115g) ground blanched almonds
1 tbsp coconut sugar
1 tbsp organic unsulfured dark molasses
1 tbsp extra virgin organic coconut oil
1 tsp ground cinnamon
1 tsp ground ginger
Method
Mix all the ingredients together and knead into a ball. The dough will not come together easily at first but keep kneading with your hands till it comes together in a ball. Roll out thinly on a piece of baking parchment and cut into shapes or form into about 6-8 balls and squish on a piece of baking parchment with your palm until slightly flattened and crinkly around the edges. . Bake at 350f/160c for about 5-7minutes until just set and slightly cracking. Remove, dont move, and cool on paper before transferring and decorating if desired.
