I know you’re probably thinking that’s an odd name for cookies, but let me explain.
Ginger is an herb that has a traditionally been used to alleviate symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as a carminative (a substance which eliminates intestinal bloating/gas) and an anti-spasmodic (relaxing and soothing the intestinal tract). A potent anti-inflammatory, ginger has been used for pain relief from arthritis, muscle soreness, menstrual pain, upper respiratory tract infections, cough, and bronchitis. Studies have also found that ginger powder is effective in treating common migraine symptoms.
These cookies are full of nutrients; fiber from the chia and coconut flour, Medium Chain Triglycerides (MCT’s) from the coconut oil and coconut flour, and protein from the almond flour, coconut flour and chia.
1 Cup Blanched Almond Meal
1 Cup Tapioca or Arrowroot Starch
1/2 Cup Coconut Flour
1/2 Cup Coconut Sugar
2 Tablespoons Ground Chia (or Flax)
1 Tablespoon Ground Organic Ginger
1 1/2 teaspoons Baking Soda
2 teaspoons Ground Organic Cinnamon
1/2 teaspoon Sea Salt
1/2 Cup Melted Coconut Oil
1/4 to 1/2 Cup Filtered Water
2 Tablespoons Organic Maple Syrup
OPTIONAL: Diced Ginger Pieces
Preheat Oven to 300 Degrees F.
Line a cookie sheet with parchment paper or your silpat.
Add all dry ingredients (except the diced ginger pieces) to the bowl of your food processor and blend to combine.
Slowly add the coconut oil through the tube while the food processor is running and the oil is incorporated.
The dough should be a very thick ball at this point.
While the food processor is still running add the maple syrup until blended.
Slowly add the water, a little at a time until the dough begins to loosen (the consistency should be like thick chocolate chip cookie dough).
Scoop out 2 Tablespoon sized portions and drop on the prepared cookie sheet.
Wet your hands with water or oil and gently flatten with the palm of your hands or finger tips.
The cookies will not spread so shape them before baking.
Top with the optional diced ginger and bake for 8-10 minutes or until the cookies are lightly browning on the bottom.