'Tis the season to be jolly and to eat cookies! There are many reasons to bake this time of the year. The house warms up, the air fills with delicious smells and let's be honest, nothing brings the family together like baked food does! If this is what you are looking for, this cookie is right up your alley. And as a bonus, the cookie is vegan, gluten free and refined sugar free!
These ginger filled cookies are easy to make and taste great! It is kinda like a sugar cookie because the dough is rolled in coconut sugar before being baked. So it is crunchy on the outside and soft on the inside. The traditional spices like ginger, cinnamon and nutmeg make you feel warm and fuzzy on the inside! The cookie is finally dipped in melted dark chocolate for additional oomph!
This recipe introduces the Flax egg. The humble ground flax is mixed with some hot water and allowed to stand for a few minutes. This leads to a flax egg which makes for a simple and healthy egg substitute!
Ingredients : (Makes 12)
Dry :
1/2 cup Buckwheat flour
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1/2 teaspoon of fresh, grated nutmeg
1 teaspoon baking soda
A pinch of salt
Wet:
1/2 cup peanut butter
Coconut Sugar : 1/2 cup for the cookies + 1/3 cup for coating
1 teaspoon of vanilla extract
3 tablespoons of maple syrup (or molasses)
Flax Egg - 1 tablespoon of ground flax meal + 2 tablespoons of hot water.
Steps:
- Preheat the oven to 300F.
- Make the flax egg by mixing the flax meal with hot water. Allow it to stand.
- Whisk the peanut butter and coconut sugar (1/2 cup) till they are well mixed and have no lumps. Add in the flax egg, vanilla and maple syrup and whisk some more.
- Add in all the dry ingredients and stir everything with a spatula till you have a ball of dough. Do not overmix.
- Sprinkle the remaining 1/3rd cup coconut sugar on a plate. Make 12 balls out of the cookie dough.
- Lightly coat the base of a cup and a fork with the sugar. Place the cookie dough balls on the sugar plate and flatten them using the back of the cup. Flip the cookies over and use the back of the fork to flatten again. This way, you have round cookies, with coconut sugar on both sides and fork impression on one side. Remember these are not big cookies. Flatten lightly.
- Bake the cookies in the preheated (300F) oven for 25-30 mins, till the cookie is holding shape but is still soft. Let it cool to harden.
- For the chocolate coating, melt a small amount of chocolate chips in the microwave. Once you have melted chocolate, add a few more chocolate chips and stir till everything is melted. This tempers the chocolate.
- Dip the cookies into the melted chocolate and let it cool.
The cookies are ready to be devoured! Happy Holidays all!