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

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Crispy Ginger Spice Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Author Brenda Janschek

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

These cookies stay crispy on the outside for the first couple days but soften thereafter but are still super delicious! But I choose not to double batch them so we get more crispy-ness leverage.

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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