This recipe has become a firm favourite in the Puglia household, where we have a need for healthy cookie recipes as we navigate nursery school, playdates and other social events where ‘treats’ are a feature.
These chocolate and ginger delights are easy to make, delicious and refined sugar free, as well and gluten, dairy and egg free. A complete winner!
| Ingredients:
1 3/4 cups Buckwheat or Chestnut flour 1/2 teaspoon ginger 1 teaspoon cinnamon 1 tsp cacao or cocoa powder 1/2 teaspoon baking soda |
1/8 teaspoon salt 1/4 cup Olive oil or coconut oil 1/2 cup blackstrap molasses 1 large egg (or 1/4 cup AquaFaba) Extra cinnamon to taste |
Preheat oven to 190 degrees C. Line a baking sheet with parchment paper.
Sift together dry ingredients: flour, spices, baking soda and salt and set aside.
Mix oil and molasses together and beat in egg or aquafaba. Slowly add dry ingredients into molasses mixture.
Divide dough into 3 equal parts. Roll each piece into a 2 inch thick log shape and wrap in plastic wrap. Refrigerate for several hours. Remove plastic wrap and roll dough out. Slice into desired shape and size with a knife or cookie cutter. Place on cookie sheet about 2 inches apart.
Bake cookies for 8-10 minutes. Cool completely. Store in an airtight container.
Yield: about 5 dozen cookies
Sueson Vess
Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.
