Tis the Season for cookies and milk and this Spicy Ginger Cookies made with Temple Taste Persian Masala, molasses and fresh ginger is a great variation of the traditional ginger cookie. Sweetened with golden monk fruit (a great sugar substitute) and made with a touch of molasses and protein dense almond flour makes this not to sweet treat something that won’t spike your glucose, So yummy on a festive Winter day.

Wet Ingredients:
2 T. Chia Seeds soaked in 1/4 c. purified water for at least 20 minutes
1/4 c. Virgin Coconut Oil or Myokos Vegan Cultured Butter
1/4 c. molasses
1/4 c. golden monk fruit
2 T. canned coconut milk
1 T. lemon zest
1 t. Temple Taste Persian Masala
1 t. Ginger Powder
1 t. Fresh Ginger Grated
Dry Ingredients:
2 c. almond flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. real salt
Optional: for an adult version substitute 2 T. spiced rum like Meyers for the 2 T. coconut milk.
Note: Golden monk fruit is a great sugar substitute tastes just like sugar and has zero glycemic index.
It is becoming more available at health food stores, co-ops and Amazon or Thrive are also great sources.

Preheat oven 350
Place all of the wet ingredients in a blender and whirl till smooth and creamy.
Measure dry ingredients in a bowl and mix together the blended wet ingredients.
Put parchment paper on cookie sheet.
Use a Tablespoon cookie scoop to form cookie balls and place on cookie sheet
Bake for 14 minutes in 350 oven.
Allow to cool for 10 minutes before removing from cookie sheet.
Ginger Spice cookies will firm up as they cool but are oh so tasty soft and hot out of the oven.

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