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
- 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
- Pre-heat oven to 350 degrees F.
- 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.
- In a saucepan, over a low flame, combine, coconut and vegetable oils, molasses, brown sugar, and grated ginger. Stir until sugar is completely dissolved.
- Remove from heat and let mixture cool.
- Stir in egg or egg replacement.
- Pour sugar mixture over the dry ingredients. Combine completely. Batter should be sticky, not runny.
- Add in finely chopped crystalized ginger and lemon juice/rind.
- 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)
- Scoop small rounds of cookie dough, about tablespoon size, and coat them in the savory coating.
- Place rounds on a cookie sheet lined with parchment paper.
- Bake in the oven for 8 minutes, or until cookies are lightly browned at the edges.
- Enjoy with some milk! Yum.
Preparation time: 20 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 45 small cookies
Microformatting by hRecipe.
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