A wet and dreary day in Florida had me craving the three C’s… coffee, cookies and a chick flick.
Well, so much for the coffee idea. Wine came in to pinch hit for the coffee.
Then I found myself stuck in an Ugly Betty marathon rather than putting on a chick flick. Strike two.
But I redeemed myself with the final “C”… COOKIES! And not just any cookies, but a soft baked ginger cookie. I’ve always loved the taste of ginger in everything from sushi to baked goods. It seems like anytime you see ginger in cookies, the cookies themselves are crisp and crunchy and I prefer a cookie that’s soft but a little dense. That’s how I came up with Soft Baked Ginger Cookies (these ginger cookies don’t “snap”! hehe).
Soft Ginger Cookies (Vegan, gluten free)
(serves 16-18 cookies)
- 1/2c sweet potato puree
- 1/2c brown rice flour
- 1/4c coconut flour
- 1/4c + 2T arrowroot starch
- 1t baking powder
- 1 1/2t baking soda
- pinch of salt
- 1/4t nutmeg
- 1/2t cinnamon
- 1t ginger powder (3/4 if you don’t like it strong)
- 1/8t uncut stevia
- 2T orange zest
- 2T vanilla extract
- 3T coconut oil
- 1/4c agave syrup
- 1/2c hot water
Preheat oven to 350F. Stir together dry ingredients.
Blend together your wet ingredients and sweet potato puree (except for your hot water).
Pour puree into dry ingredients followed by the hot water. Spoon batter (2″ sized cookies) onto parchment lined pan. Bake cookies approximately 15 minutes.
The cookies are light and fluffy with a rich aromatic scent and taste. The ginger can be a bit strong (again, I love ginger) but the orange zest balances it nicely; you could also reduce the amount of ginger by a 1/4t if you’d prefer.
These ginger sweet potato cookies cookies make a great addition to your Fall lineup of treats.
Try some of these other fall favorites: