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Published on January 16, 2014

Ginger Cookies

January 16, 2014

Ginger CookiesWinter time in the Midwest calls for some serious warming spices and an excuse to turn on the oven to warm up the house.  One of our favorite warming spices is ginger. It has many health benefits from inflammation to digestive support.

These cookies are meant to be soft so be careful not to over bake them. They keep well and will soon become everyone’s favorite.


  • 2 2/3 cups flour (1 1/3 cup whole wheat and 1 1/3 cup unbleached white or whole wheat pastry)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ¼ teaspoon sea salt
  • 2/3 cup maple syrup Grade B
  • 1/3 cup organic blackstrap molasses
  • 1 teaspoon vanilla extract
  • ½ cup softened coconut oil
  • 1 Tablespoon grated ginger root, squeeze to release juice for more flavor
  • 1 Tablespoon chopped crystallized ginger


Preheat oven to 350⁰. Line 2 baking sheets with parchment paper.

Mix all of the dry ingredients together mixing in the soda and baking powder well. In separate bowl mix syrup, molasses, vanilla, coconut oil, ginger root until well combined.

Mix the wet ingredients into the dry ingredients just until all the flour has been absorbed. Place a couple tablespoons sucanat or other crystallized sugar on a plate.

Roll dough into 1 tablespoon sized balls and roll in the sugar to coat, place on baking sheet about 1 inch apart.  Bake 10 to 12 minutes just until crusty on top but still soft.

Cool completely on rack before storing. But enjoy some warm right away!

Makes 4 dozen small cookies.

Jo Cessna
Healthy Culinary Instructor

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