Chewy Ginger Cookies
These Chewy Ginger Cookies are irresistibly soft and full of warm spices, made with whole wheat flour for a fiber boost. Perfect for satisfying cravings with a touch of sweetness!
Equipment
- Baking sheet, Microwave-safe bowl, Parchment paper or silicone baking mat, Sifter
Ingredients
- ¼ cup 56 g nondairy butter
- ½ cup 96 g Sucanat
- 3 tablespoons 66 g blackstrap or regular molasses
- 2 tablespoons 30 ml almond or other nondairy milk
- ¼ teaspoon fine sea salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 cup 120 g whole wheat pastry flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a microwave-safe bowl, combine the butter, Sucanat, molasses, milk, salt, ginger, and cinnamon.
- Microwave for 1 minute, stirring well at the end, until the Sucanat starts to dissolve.
- Sift the flour, cornstarch, and baking soda over the wet ingredients.
- Stir until combined.
- Divide the dough into 12 equal portions, using about 2 tablespoons (31 g) of dough per cookie.
- Place the portions on the prepared baking sheet and slightly flatten them using the fleshy part of your hand.
- Bake for 8 minutes, or until the cookies are set.
- Allow the cookies to cool by sliding the parchment paper off the baking sheet onto the counter.
Notes & Wine Advice
Serving Tip:
These cookies are perfect with a hot cup of chai or herbal tea, especially during the colder months. Store in an airtight container for up to a week.
Wine Advice:
A glass of sweet white wine, such as a Riesling or Muscat, will complement the spiced flavors of these ginger cookies, balancing the sweetness and warmth.
Nutrition values
Calories: 150 kcal | koolhydraten: 22 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 10 g