- 1 C brown rice flour
- 3/4 C buckwheat flour
- 1/4 C coconut flour
- 1 tsp baking soda
- 1 1/2 tsp Gingerbread spice
- 1/4tsp sea salt
- 1/2 C coconut oil
- 2/3 C coconut sugar
- 1/4 C raw honey or pure maple syrup
- 1 1/2 Tbsp grated fresh ginger
- 1 large egg, beaten
- 1 tsp Apple Cider Vinegar
- extra coconut sugar for rolling on dough
1. Preheat oven to 350. Line a baking sheet with silicone baking mat or unbleached parchment paper.
2. In a large bowl, whisk together the flours, baking soda, gingerbread spice and sea salt. Set aside.
3. Gently heat the coconut oil in a saucepan until liquid. Remove from heat and whisk in coconut sugar, honey and fresh ginger. Allow to cool until you can touch it.
4. Once cool, whisk in egg and apple cider vinegar. If you add egg too soon it will begin to cook.
5. Pour wet mixture into dry ingredients and stir until just combined.
6. Scoop dough into 1 Tbsp measures. Roll into balls and roll in extra coconut sugar for nice sparkly texture on finished cookies.
7. Place a few cm apart on baking sheet. Press with cookie stamp, flatten with spoon or leave as balls.
8. Bake 7-10 minutes until fragrant and puffed slightly.
The fresh grated ginger and extra coconut sugar for rolling are what take this recipe over the top! If you don’t LOVE fresh ginger, use less but don’t give up on it entirely! It’s a tuber that grows in the ground – this is one worth sourcing locally and organic!!!
Coconut flour is great in cookies because it gives a little bit of extra sweet and helps with the chewy texture. However, it absorbs A LOT of moisture so don’t use more than the 1/4 C suggested or your cookies will be dry and fall apart. You could also use almond flour, but then they aren’t nut free and I wouldn’t be able to send them to school with the girls!