I feel like it has been at least three weeks since I last posted a sweet recipe (🙈)… so you know – it’s been about time 😉. This week I have an awesome Crunchy Ginger Cookies recipe for you, which will blow your mind. This cookie is crunchy on the outside, yet still super soft in the middle. It also tastes GREATLY of ginger… On the first two bites, you think: “Hmmm… I could have added a bit more” and then slowly the heat and spice creeps up on you 🤣.
I developed this recipe for one of my friends who told me at the beginning of our lockdown period that they are her favorite cookies and perhaps I could make a more “healthified” version of it. The idea got saved to the back of my mind because I have come to realize that with recipe developments I need to have a spark, and kind of jump into the kitchen straight away when that comes. If that is not the case the recipes tend to take a lot longer to develop.
But then… law and behold that spark came. I jumped into the kitchen and started baking trial, after trial of cookies. They were first too soft and possibly not baked long enough. Then I found the perfect ratio of liquid vs. dry ingredients, increased the baking time, and ta-dah. The result is what you are seeing today 🥰. I did send my friend the recipe and she very kindly tested them, as I wanted to ensure that they are perfect. She fully approved. Honestly – these are so good. She sent me her final go on Monday and I swapped recipes for this Friday in order to get you these Crunchy Ginger Cookies straight away😍.
Why are these Crunchy Ginger Cookies good for you?
Sweet, spicy, tangy, Ginger. I absolutely adore this spice 🥰. Ginger originally came from China and is closely related to both turmeric and cardamom. Ginger contains a phenolic compound called “Gingerol”. Gingerol is the most abundant in the fresh roots of Ginger and it has been proven to have strong anti-inflammatory and antioxidant effects. Ginger is also used as herbal medicine, particularly to treat cases of nausea and vomiting in people who are pregnant or undergoing cancer treatment. Due to its strong anti-inflammatory benefits, Ginger is also used to treat arthritis, muscle pain, and fever. In a relatively new study, which will need some larger trials to follow up, it has come to light that Ginger may also have a controlling effect on blood sugar levels. So – bite into that cookie in order to ramp up the benefits 😉.
Coconut Sugar comes from the coconut palm tree and does not (promise! 😉) taste of coconut. It essentially looks like brown sugar, albeit it can be a bit more drying in baked goods sometimes. Other than industrialized sugar, Coconut Sugar does contain some minerals such as Iron, Calcium, Zinc, and Potassium. However, we have to take into account that there is only a small amount of these minerals in the portions that we are eating, so the benefit are likely limited. Coconut Sugar also has a slightly lower Glycemic Index (a measurement as to how fast our blood sugar levels spike) than industrialized sugar. With these cookies, we are combining the sugars with both fiber, gluten-free flour, and fat, which further helps to reduce the Glycemic Index. However, be please be mindful that Coconut Sugar is still a type of sugar and should be consumed in moderation.
You are probably thinking Psyllium… what?! Psyllium Husk is a soluble fiber, which is derived from the seeds of a herb grown mainly in India. This little gem can absorb water (or other liquid) and becomes thick and “binding”. Gluten tends to be the binding agent in non-gluten-free baking. As these Crunchy Ginger Cookies are gluten-free, we need to find an alternative to the gluten that essentially helps with making the cookies stay together. Psyllium Husk is awesome for that whilst at the same time providing these cookies with quite a bit of fiber. Next to helping with your digestion, soluble fiber can also aid in lowering cholesterol levels, triglycerides, and blood sugar levels.
How can I adjust this recipe to my dietary requirements?
This recipe is vegetarian, vegan, and nut-free. Due to the grain content used, it is sadly not paleo adjustable.
And there you have it for this week 🤗. I hope you enjoy these delicious Crunchy Ginger Cookies. Please let me know if you make the recipe and leave me a comment either on the post below or over on Instagram – @life_and_lemons_foodblog and with #lifeandlemonsfoodblog. Happy baking 🌺.
Crunchy Ginger CookiesCourse: CookiesCuisine: AmericanDifficulty: Easy
This Crunchy Ginger Cookies recipe is so easy and healthy. The outside of this cookie gets perfectly crispy, whereas the inside has a soft, gingery middle.
- Dry ingredients
¾ cup (80 gr.) oats
¾ cup (145 gr.) buckwheat
¼ cup (37 gr.) coconut sugar
2 tbsp psyllium husk
1 tsp ground ginger
1 tsp baking powder
Pinch of salt
- Wet ingredients
1 inch piece fresh ginger, grated
¼ cup (60 ml.) mild-tasting olive oil or sunflower oil
¼ cup (60 ml.) maple syrup
¼ cup (60 ml.) non-dairy milk
- Start by pre-heating the oven to 180 degrees Celsius (350 degrees Fahrenheit) on top and bottom heat. Line baking tray with parchment paper
- In a small blender, grind the oats and buckwheat into a flour and add to a bowl. Add the remainder of the dry ingredients and mix well (do not skip this step – you want the psyllium husk to be evenly spread so that the gluten-free flour has a binding agent)
- Add the wet ingredients and mix through well. The dough should be a bit “tought” for a second and then come together smoothly. It will still be on the stickier side though.
- Use about 1 tbsp of dough and with slightly wet hands form a ball and lay on the parchment paper Gently flatten the cookie out. Repeat this process until the dough has gone. Put into the oven and bake for 27 minutes or until the dough is golden on top and the surface has started to slightly crack. Take out of the oven and let cool. Do not be surprised – the cookies may still be a bit soft when coming out of the oven but will crisp up when cooled. ENJOY!!