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.

Crispy Ginger Spice Cookies

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

1x2x3x

Servings: 12 cookies

Ingredients

• 1 cup white spelt flour
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon fine salt
• ½ cup sugar use white sugar for a harder, crispier cookie
• ¼ teaspoon vanilla bean powder
• 1-2 teaspoons ground ginger 2 teaspoons will be quite strong, but we like it like that, I would suggest trialling 1 teaspoon if this is your first batch
• 1 teaspoon ground cinnamon
• ½ teaspoon allspice or ground cloves
• ¼ teaspoon ground nutmeg
• 3-4 tablespoons milk
• 2 tablespoons mild flavoured oil I used macadamia oil, I’ve also used mild EVOO

Metric - US Customary

Instructions

• Preheat oven to 150°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.

Notes

Store in a glass container.

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.

Tried this recipe?Let us know how it was!

Course Baking - Sweet, Breakfast, Dessert, School Lunches, Snack, Special Occasion - Christmas

Keyword almond milk, cinnamon, Ginger, nutmeg, white spelt flour

Allergy FODMAP Friendly, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free

Value Halal, Kosher, Vegetarian

Author: Brenda Janschek