We love these cookies so much…and so do you! They are simple, chewy and delicious. Enjoy them as dessert or an afternoon treat with a herbal tea. The fresh ginger root really makes a different, so that little bit of extra “work” is so worth it.
4 cups spelt flour (or gluten-free flour)
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 flax eggs (2 tbsp ground flax mixed with 4 tbsp warm water)
1 cup coconut oil
2/3 cup molasses
1 cup brown sugar
4 tsp fresh ginger root, grated
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Prepare flax eggs by combining ground flax seed with warm water in a small bowl, and let sit.
In a large bowl whisk together flour, baking soda, cinnamon, salt. In a separate bowl, combine ginger, molasses, oil, sugar and flax egg.
Mix the wet ingredients with dry until just combined.
We use a large trigger ice cream scoop, but you can also use a tablespoon or roll balls. Place cookies on prepared baking sheets 2-3 inches apart.
Bake 7-8 minutes for smaller cookies, and 12-14 minutes for larger ones.