Triple Chewy Ginger Cookies

The house construction is about to end and I can’t I really wait  so that we can get back to normal. No more dust cleaning, which its making me crazy. Everything is pretty much covered in dust, YUCK…

Anyhow, I am really pleased to post these cookies. I got the recipe from the chewy ginger and molasses cookies I made last month. We loved them so much that I figured I could just make them ginger flavor since we happen to like ginger cookies a lot as well :-)

I think next time I make them I will decrease the sugar by 1/4 cup and see how they go. On any event, I hope you get to make these ones because not only they are easy to make but really stupendous to eat!


Enjoy!

Before and after placing the cookies in the oven. You can see for yourself how much the expand!

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Triple Chewy Ginger Cookies

Yield: 16-18 cookies

Ingredients:

1 cup whole wheat pastry flour
1 cup oat flour, you can use 2 cups whole wheat if you don't have oat flour
1 teaspoon baking soda
1 tablespoon ginger powder
1 tablespoon grated ginger
1/4 cup crystallized ginger, finely chopped, optional
3/4 cup unrefined sugar, next time I will do just 1/2 cup
1/4 cup olive oil
1/3 cup molasses
1 egg, at room temperature

 

Directions:

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a bowl beat the brown sugar, oil, egg and molasses until combined. Add flour, baking soda,  ginger powder and grated ginger. Combine the mixture with a rubber spatula.

Scoop the dough with 2 spoons onto the baking sheets making sure to leave some room as they will expand during baking. Flatten them lightly with your fingers.

Bake for 10-12 minutes. Let the cookies cool on the sheets for 2-3 minutes and transfer them to wire racks to cool.

Note: If you use the 2 cups of whole wheat pastry flour in place of the oat flour you will have to roll out the dough between plastic wrap to 1/4 inch thickness. You will also have to add and extra 2 Tbsp of olive oil to the batter.


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6 comments

  1. It’s pretty neat how your sprinkles match your icing. Exactly. You can’t do that with store bought sprinkles!

    These look so good and I know they are because I made them before and I also used cream cheese frosting and we devoured them!

    I also wanted to make more Valentine’s recipes but oh well. We can be ahead for next year. :)

  2. Love that you made your own sprinkles!! I totally want to try that :D And I really want to make your whole wheat sugar cookies. My hubby is a huge sugar cookie fan(and I’m not usually so much of one, but I do enjoy them once in a while) I wonder if he’d like them. It’s so hard to tell when he’s going to choose to be picky, haha.

  3. Texanerin,

    thanks for the kind comments. I am glad you like the cookies :-)

    Heidi,

    your hubby will like these cookies. I think they taste like the real thing but even better. Let me know if you get to try them.

    Regards

  4. Hi,
    I love your ideas! I have a question for you. How can I make red, blue and yellow natural frosting color, instead of using food coloring?
    Thank you

  5. I’m going to try some.  Everything looks great 

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