Spiked Triple Ginger Cookies

Spiked Triple Ginger Cookies??  I know you all must be wondering, Sonia, what do you mean SPIKED?  Well I’ll tell you just exactly what I mean.

Sweetened with soft brown sugar, spiced with ginger & allspice, rolled in savory hints of peanut and sea-salt, oh so special, and 100% Sonia-invented.  Actually, I really couldn’t think of a more perfect name for these little monsters because they are so full of life, one of a kind, and just have a lot going on.

MAN it’s been forever since I have had time to post on here and I truly miss my good old blog!! I’ve been so caught up in life, working hard at the day-job, teaching the yoga, trying to find time to take care of myself, and I just started a new yoga teacher training – super intense and super exciting.

ANYWAYS, enough about how busy I am.  These all came into being, when my beautiful yogi friend, Lynn, passed me a CHIMES Peanut Ginger Chew in the middle of our posture clinic.  The candy blew my mind.  Never before had I experienced these two flavors that I love, together – ginger and peanut-butter make like the most wonderfully surprising couple (the best kind of couple, don’t you think?). As soon as I finished my day’s training, I had to immediately run across the street and buy some at St. Marks Market.

SO, I finally got a free afternoon this week (once in a lifetime these days) and I did not mess around.  Straight to the kitchen I went, with my computer and yoga study guide, pulled out my dear measuring spoons and let the creativity flow.  Let’s just say, in my enthusiasm for baking, I ate six of these at once.  So worth it, I didn’t even feel guilty :).

These pack a powerfully delicious punch and will knock you off your feet!  A big hit among the yogis <3.

A few notes to share…*These are low in gluten for my gluten-free people. **These can easily be turned vegan for my vegan buds.

 

Recipe: SPIKED Triple Ginger Cookies

Summary: Sweet, Savory, Spicy, Spiked, Special, Sonia-invented

Ingredients

  • 2 cups spelt flour (You can also use whole wheat pastry flour)*
  • 1 tsp baking soda
  • 4 1/2 tsp ground ginger
  • 1 tsp allspice
  • 1/2 tsp sea salt plus more for rolling
  • ¼ cup coconut oil
  • ¼ cup vegetable oil
  • ¼ cup molasses
  • ½ cup brown sugar
  • 1 1/2 tbsp fresh ginger, peeled and grated (a little bit of work, but so worth it!)
  • 1 large egg, beaten** For a vegan version, use egg replacer or flax-seed replacement.
  • 1 cup crystallized or candied ginger, finely minced (I used TJ’s uncrystallized ginger and it was fab)
  • 1/2 tsp lemon juice or grated lemon rind
  • 1 tbsp peanut butter
  • 1/2 cup turbinado sugar

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl, combine flour, baking soda, ginger, allspice, and salt. Sift and set aside.  *As I mentioned above, you can use Spelt flour (to make these gluten-free) or you can use WW Pastry Flour. Both yield excellent results. 
  3. In a saucepan, over a low flame, combine, coconut and vegetable oils, molasses, brown sugar, and grated ginger. Stir until sugar is completely dissolved.
  4. Remove from heat and let mixture cool.
  5. Stir in egg or egg replacement.
  6. Pour sugar mixture over the dry ingredients. Combine completely. Batter should be sticky, not runny.
  7. Add in finely chopped crystalized ginger and lemon juice/rind. 
  8. Prepare the special savory coating: peanut butter, turbinado sugar, and sea salt to taste. (I do believe that this it is what makes them so good)
  9. Scoop small rounds of cookie dough, about tablespoon size, and coat them in the savory coating.
  10. Place rounds on a cookie sheet lined with parchment paper.
  11. Bake in the oven for 8 minutes, or until cookies are lightly browned at the edges.
  12. Enjoy with some milk! Yum.

Preparation time: 20 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 45 small cookies

My rating 5 stars:  ★★★★★ 1 review(s)

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