Double Ginger Cookies
Who needs these melt-in-the-mouth ginger cookies in their life? They are pure heaven and soft as a cloud with pops of stem ginger in each bite.
These cookies are a doddle to prepare, and they are naturally gluten-free, made with chickpea (gram) flour. Even better, they are only sweetened with a little honey as well as ginger.
The chickpea flour is a great source of protein, fibre and vital minerals such as magnesium, selenium and zinc. The ginger is nice and settling on a sore and gassy tummy.
Whilst they are perfect as a comforting after school snack or in a lunch box, don’t give them all to the kids – l love to eat a couple with a cup of green tea!
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Double Ginger Cookies
- 120 g Butter
- 110 g Runny Honey
- 1 Egg
- 1 Egg Yolk
- 160 g Chickpea Flour ((this is also known as Gram Flour))
- 0.5 tsp Baking Powder
- 1.5 tsp Ground Ginger
- 0,5 tsp Salt
- 50 g Stem Ginger
Preheat the oven to 180°C (non-fan)/160°C (fan) and line three baking trays with greaseproof paper (if you don’t have multiple baking trays/oven shelves, just work in batches).
Melt the butter in a small saucepan over a low heat, and then set aside to cool.
Whilst the butter cools down a little, measure the honey, egg, egg yolk into mixing bowl. Once the butter is cooler, pour into the mixing bowl and whisk everything together until frothy and creamy.
In a separate bowl, whisk together the chickpea flour, baking powder, ground ginger and salt.
Pour the dry ingredients into the wet ingredients and mix to form a loose dough. Stir in the chopped stem ginger carefully.
Scoop 1 tbsp blobs of dough onto the prepped trays, leaving room in between for the cookies to spread whilst cooking.
Bake for 12-15 minutes, then transfer onto a rack to cool.
- If you don’t have any chickpea flour, simply grind up dried chickpeas in a blender using a grinding blade. It can take less than a minute to make light fluffy flour.
- These are very soft cookies – if you like them a bit crunchier pop back in the oven for 3-4 minutes.
- To make these Dairy-free, swap the butter with an organic plant-based spread or odourless coconut oil.
- If you like your ginger cookies super gingery, then double the ground ginger to 3tsp.
- These cookies will keep for up to 5 days in an airtight container. They can also be made ahead and frozen. They can be eaten straight out of the freezer for an instant snack.
I just made these with my almost three year old and while she’s poorly and only had a morsel, I ate six of the 12 in one go!
The wet mix didn’t go frothy like the recipe said, so I was worried they wouldn’t turn out well, but they rose beautifully.
I did the first batch of six for 15 mins and that was too long because they were very dark on the outside, but even so they didn’t taste burnt. I’m yet to try the second batch, which I did for 12 mins and are more golden yellow.
They’re easy to make and have a lovely fluffy texture with just the right amount of ginger (for me, anyway!). Would highly recommend as a healthier afternoon pick me up with a hot drink!!!