Not a lot gets me more excited for the holidays than baking my first batch of cookies, especially when said cookies contain a warm, fragrant spice like ginger. I’ve always loved holiday season baking. I used to bake traditional fat-laden treats made with butter, sugar, and all-purpose flour. I took requests from family and friends, and loved any opportunity to feed my loved ones goodies that were awful for their health. I, myself, was against feeding my body such ingredients. So I didn’t eat anything I baked. For me, the joy was in creating, and then feeding the fat and sugar to others. It seemed like a loving gesture. They surely saw it that way. But I’ve reached the point in my health-nutty life where I don’t only care about my own health; I care about the health of the people I love as well. There’s so much more satisfaction in gifting people treats that are both tasty and nutritious. And what better time than the holidays to give the gift of health and deliciousness to your friends and family? Yes, deliciousness is a gift, and one of the best! Everyone knows that food is the way to a man’s heart. (And a girl’s! At least this girl.)
These ginger cloud cookies are not one of those desserts I bake for others and then forbid myself from eating. Not by a long shot. When I baked these yesterday, I licked the batter like a little kid and then followed up with two cookies straight from the oven. I couldn’t help myself! Hello, holiday season. I’m going to be getting myself into trouble this year.
The best cookies are the ones that taste sinful, but are still light enough that you can eat more than a few. Because when is one cookie ever enough? Never. Unless it’s wrapped in plastic and sold at gas station convenience stores, but in that case one is too many.
These are crispy on the outside and soft on the inside. Little gingery clouds of holiday goodness. The chewy crystalized ginger on top gives these cookies an extra little kick. I also love this recipe because there’s only a quarter cup of oil total, and it’s coconut oil! I will definitely be making these cookies again. My family loves them. This includes my younger brother, who has not just a sweet tooth, but a mouth full of sweet teeth. I hope you like the ginger clouds as much as we do!
1 tablespoon chia seeds mixed with 3 tablespoons water
1 cup spelt flour
1 cup quinoa flour
1/2 cup almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/3 cup sucanat
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 cup melted coconut oil
1/4 cup applesauce
1/3 cup nondairy milk
Handful of crystallized ginger pieces
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a small cup, combine the chia seeds and water. Give them a stir. They’ll gel up in a few minutes.
In a large bowl, mix together all the dry ingredients (spelt flour through sucanat).
Give the chia and water another stir. It should be gelatinous by now. In a medium bowl, mix together all the wet ingredients (maple syrup through milk), including the chia gel.
Add the wet ingredients to the dry, and stir until thoroughly combined.
Finely chop the crystallized ginger pieces on a small plate.
Place tablespoons (maybe slightly larger) of dough on the baking sheet, spacing them about an inch apart. This dough isn’t as sticky as traditional cookie dough. If it feels mushy, don’t worry.
Lightly press a few pieces of crystallized ginger into the top of each cookie. Bake for 15 minutes, remove from the oven, and let cookies cool for a minute or two before transferring to a wire rack to cool completely. You’ll need to bake two batches.
Makes about two dozen cookies. I got 25.