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Greg Dupree ; Food Styling: Cat Steele ; Prop Styling : Mindi Shapiro

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
About 34 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flours, baking soda, ground ginger, cinnamon, salt, and pepper in a small bowl, crushing any lumps. Whisk together butter, 3/4 cup of the coconut sugar, molasses, egg, vanilla, and fresh ginger in a large bowl until well combined. Pour in flour mixture; stir until well mixed. Refrigerate for 30 minutes.

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  • Preheat oven to F. Line 2 baking sheets with parchment. Place remaining 1/4 cup coconut sugar in a small bowl. Scoop batter into small balls (a 1-tablespoon cookie scoop is useful for this), roll lightly in coconut sugar, and place on baking sheets, spacing them 1 inch apart. Use the bottom of a glass to flatten cookies slightly.

  •  Bake until golden, 13 to 15 minutes, switching baking sheets front to back and top to bottom halfway through. Let cool on sheets on cooling racks for 5 minutes, then transfer to racks to cool completely.

Nutrition Facts

76 calories; fat 4g; saturated fat 1g; cholesterol 9mg; fiber 1g; protein 1g; carbohydrates 9g; sodium 98mg; iron 1mg; calcium 21mg.
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