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!
Baking sheet, Microwave-safe bowl, Parchment paper or silicone baking mat, Sifter
Ingrediënten
¼cup56 g nondairy butter
½cup96 g Sucanat
3tablespoons66 g blackstrap or regular molasses
2tablespoons30 ml almond or other nondairy milk
¼teaspoonfine sea salt
2teaspoonsground ginger
1teaspoonground cinnamon
1cup120 g whole wheat pastry flour
2teaspoonscornstarch
½teaspoonbaking soda
Instructies
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 / Tips / 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.