Crispy Ginger Spice Cookies
Slightly crispy, slightly sweet, and full of delicious spices, these Crispy Ginger Spice Cookies are everything I dream about in a perfect cookie and the family have unanimously agreed!
The kids were raving about these cookies when they discovered them in their lunchboxes.
They have just the right amount of delicious spices and the texture is what’s getting us most excited, it’s a gorgeous crispy texture on the outside with a bit of chewiness on the inside. They also make a perfect afternoon snack with a lovely cuppa.
Cookies and biscuits are some of my favourite healthy treats to create (and eat!), my Easy Wholefood Lunchboxes recipe ebook is proof of this with family faves like Coconut Rough Cookies, Muesli Biscuits, and Strawberry Chia Jam Drops, to name a few.
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
Here are some of the ingredients you’ll need:
Spelt flour
Bicarb of soda
Sea salt
Vanilla powder
Ground ginger
Cinnamon powder
Nutmeg powder
Macadamia Oil
Crispy Ginger Spice Cookies
Ingredients
- 1 cup plain flour I used spelt flour
- 1/2 teaspoon bicarb soda
- 1/4 teaspoon finely ground sea salt
- 1/2 cup sugar use white sugar for a harder, crispier cookie
- 1/4 teaspoon vanilla extract or vanilla powder
- 1-2 teaspoons ground ginger 2 teaspoons is quite strong, but we like it like that, I would suggest trialling 1 teaspoon if this is your first batch
- 1 teaspoon cinnamon powder
- 1/2 teaspoon all spice or ground cloves
- 1/4 teaspoon nutmeg powder
- 3-4 tablespoons milk
- 2 tablespoons mild flavoured oil I used macadamia oil, I've also used mild EVOO
Instructions
- Preheat oven to 150 degrees C.
- Line 2 baking trays with parchment paper
- Combine flour, bicarb soda, salt, sugar, spices in a bowl.
- Stir in the remaining ingredients.
- Roll a tablespoon of the dough into balls, place on the prepared baking sheet and flatten. Make sure they are 2- inches apart as they spread substantially.
- Bake for 15 minutes or until the edges are lightly golden. Remove from oven and allow to cool on the tray for 15 minutes before transferring to a wire rack to cool completely.
- Store in a glass container
Notes
If you know someone who could use some lunch box inspo, please share this recipe with them!
And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek
Bren x
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Tania
Tried to make these GF with bob mills baking flour. Complete fail. I ended up adding an extra 7 spoons of oil as it wouldn’t even combine. Stayed in balls. Someone with more GF experience might have better luck.
Brenda Janschek
Oh bugger Tania, I haven’t used that flour before so I don’t know how it behaves, but it logically it should have still worked. I would have suggested increasing the amount of milk perhaps instead of the oil. Sorry they didn’t work out for you.
Georgie
I made these cookies on Monday. Taste was great but they didn’t spread at all. I can see the recipe has been updated now to include more milk from the 1-2 tablespoons it said on Monday. Is this the only change and is this why they wouldn’t have worked as well?
Brenda Janschek
Georgie, I’m going to retest these on the weekend and do a video to show the correct consistency. They work fine for me with the 2.5 tablespoons of milk but others reported that the mix was too dry, which is why I increased the milk a little. It’s truly odd that your biscuits didn’t spread however, did you use bicarb of soda?
Georgie
Great, thanks Brenda! I did use bicarb. I used coconut oil so the kids could have them at school but that’s the only change I made. I look forward to the video 🙂
Annabel
These were delicious Brenda! Thank you. My kids loved them too. I also used Bob Mills GF flour, and used 4 tablespoons of milk. They didn’t flatten out at all, but I think that’s just the nature of the flour used. Still just as delicious!
Brenda Janschek
Thanks for the feedback Annabel and good to know the amount of milk you needed!