Leora’s Chewy Ginger Cookies

gluten-free grain-free dairy-free chewy ginger cookies 2

We have one of those “Giving Trees” in the lobby at work that’s covered with tags. Well, it’s not anymore, but it was last week. Instead of the recipients being children from a shelter of some kind, as I remember most Giving Tree recipients being during my childhood, the tags will filled with names and wishes from people at the local senior center who would be alone for the holidays.

The wishes were all so humble, so practical. They almost all wanted slippers. Hats. Scarves. I’m not sure if they weren’t sure what to ask for, or if they were maybe a little embarrassed and trying to be practical. After all, no one is going to think you’re too extravagant if you ask for gloves in Idaho.

gluten-free grain-free dairy-free chewy ginger cookies

At the same time, I had a hard time picking a tag. Anyone with slippers was out, as I had no confidence in my ability to pick the right size. Ditto gloves and hats. Lotion is tricky because you never know what scents people are going to like. And I wanted a tag that would speak to me, somehow, to give me a sense of this person I’d be sending something to.

Then, I spotted it. A little green tag marked “Leora.” True to form, Leora had asked for socks — but she’d also asked for cookies. A woman after my own heart. Her tag went home with me that night.

These cookies scream “Christmas” to me. Soft and chewy with an explosion of cinnamon, ginger and molasses, these taste like the essence of the holidays. They’re amazingly moist, but also (amazingly) gluten-free and vegan. Though they’re not Paleo, that’s only because of the refined sugar. Which, I mean, it’s Christmas. Maybe splurge a little. 

Anyway, I hope Leora likes them. 

Leora’s Chewy Ginger Cookies
Author: Kate Wutz
Serves: 18
Soft and chewy ginger cookies with flavors of molasses, cinnamon and brown sugar. Gluten-free, dairy-free and soy-free!
  • 1/4 cup coconut oil, melted
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar, plus more for rolling
  • 1 egg white
  • 3 Tbsp molasses
  • 1 1/2 cups plus 1 Tbsp almond flour
  • 1/4 cup plus 1 tsp coconut flour
  • 1 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, cream together coconut oil, sugars, molasses and egg white. Set aside.
  3. In a separate bowl, whisk together the dry ingredients — almond flour, coconut flour, baking soda, salt, ginger and cinnamon — until there are no lumps.
  4. Add dry ingredients to the wet ones and stir just until a dough is formed. Chill for 10 minutes, then form into balls and roll in granulated sugar.
  5. Place on baking sheet and flatten slightly, Bake at 350 for 11 minutes, or until tops are cracked and the bottoms lift easily from the pan. Cool on pan for 1 minute, then remove to rack to cool completely. Enjoy with tea or lots of milk!



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