A buttery, delicious cookie for anytime. This recipe harnesses the medicinal properties of ginger which is amazing for the tummy. Made with amaranth and cassava flour, these cookies are practically guilt-free. I almost finished eating these in one day. The only thing that stopped me is that I wanted to have them the next day without having to whip up a whole new batch. This is a completely plant-based and vegan-friendly recipe. There’s a picture tutorial at the end for you, and if you would like to watch how I made these, check out my video on Instagram @kirascookbook.
I used homemade candied ginger in this recipe instead of store bought. Here is how and why I made the candied ginger:
Ingredients:
½ cup amaranth flour
½ cup cassava flour
½ cup salted butter (chopped into ½ inch squares at room temperature)
⅓ cup chopped candied ginger (small pea sizes)
¼ cup coconut sugar
½ teaspoon vanilla
½ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Optional– frosting ingredients:
¾ cup raw cashews (soaked overnight or boiled for 10 minutes)
¼ cup maple syrup
2 tablespoons plant milk
¾ teaspoons vanilla
A pinch of salt
Makes about 8 cookies and 1 and ¼ cups of frosting.
Preheat the oven to 300°F.
In a large bowl, mix butter, sugar, cinnamon, and nutmeg together until well combined.
Gradually add in the amaranth and cassava flour mixing after each addition.
Once the flours are incorporated, add in your baking powder and vanilla and mix well.
Once the dough has come together, fold in your candied ginger until evenly distributed.
Roll the dough into a ball and chill the dough in the fridge for 30 minutes or the freezer for 15 minutes. Be sure not to freeze the dough.
Once the dough has chilled, either roll out the dough on a flat surface and use a cookie cutter for the shape you desire or separate the dough into 8 evenly portioned pieces, roll each piece in between your hands to form a ball, and flatten them in between your hands to create a typical cookie shape.
Line a baking sheet with parchment paper, and place the cookies on the baking sheet.
Bake for 20 minutes. Let them cool a bit before eating.
You can enjoy them just as they are or add the cashew frosting.
For the frosting, simply blend all of the ingredients in the blender.
You can spread the frosting on top with a knife or spoon, drizzle it, or use a piping bag to decorate the cookies.
I simply used a ziploc and cut the corner to decorate my cookies.
Eat them as they are or chill the cookies in the fridge to solidify the frosting. The remaining frosting can be frozen for future sweet treats.
Notes:
- To create your own candied ginger you will need to start a day ahead of time. Check out my Youtube video at the beginning of the post to see how to make your own candied ginger.
- For a more put together cookie, feel free to use a cookie cutter such as this cute butterfly one.
- Here is a link to tiny spoons that can accurately measure a pinch of salt.
- Please, try not to eat these all at once.
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