Soft & Chewy Ginger Cookies Recipe

Name: Soft & Chewy Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons Grass Fed Butter; 10 Tablespoons Coconut Sugar; 1 Egg; 5 Tablespoons Molasses; 1 cup Whole Wheat Flour; 1 cup Spelt Flour; 1 teaspoon Baking Soda; 1-1/2 teaspoon Ground Ginger; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Sea Salt

Servings: persons

5 Tablespoons Grass Fed Butter
10 Tablespoons Coconut Sugar
1 Egg
5 Tablespoons Molasses
1 cup Whole Wheat Flour
1 cup Spelt Flour
1 teaspoon Baking Soda
1-1/2 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Sea Salt

1
Preheat oven to 350u00b0F.
2
In a bowl, beat butter with coconut sugar until mixed. Beat in egg and molasses until combined.
3
In a separate bowl, mix flours, baking soda, ginger, cinnamon, cloves, and salt. Stir dry mixture into wet mixture until just combined.
4
Form tablespoonfuls of dough into balls and place onto a baking sheet about 1 inch apart. Do not press the cookie flat.
5
Bake for 10 to 12 minutes. Remove from stove and let cookies cool for 5 minutes on baking sheet, then transfer to cooling racks.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 Tablespoons Grass Fed Butter, 10 Tablespoons Coconut Sugar, 1 Egg, 5 Tablespoons Molasses, and more.

Yes, Soft & Chewy Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Soft & Chewy Ginger Cookies

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