Despite my best attempts at thinking up new content- that has never been published on the internet- it is a given that recipes I feel have been conjured in a dream, manage to surface on other beautiful blogs. Ah the complexities of a postmodern world.
Regardless of this- I wish to share with you- these glorious home made Ginger bread cookies. These are not your typical gingersnap cookies…why? Because I just never enjoyed the texture or the abrasive snap of a sweet something. Rather- sweetness in my eyes should be smooth, luxurious and indulgent-
not a biting battle with your back teeth.
While I would like to lay claim to these as my own – I have chanced upon them at the toneitup blog. Yes- the ingredients deviate- somewhat, however they are essentially the same.
Regardless- for those who love ginger, you will ADORE the fresh chopped aromat in these babies. Whip them up, whack them in the oven and you will have the smell of easter knocking you senseless.
Once baked-store them in an airtight container and pray that you will be able to control yourself at just one.
- 1/4 cup brown rice protein powder (or whey)
- 2 tbs Coconut Flour
- 1 tablespoon ground flaxseed or chia seeds
- 2 teaspoons powdered or liquid Stevia
- 1 tbs fresh, chopped ginger root
- 1 teaspoon cinnamon
- 2 pinches of salt
- 1 tablespoon ginger powder
- 1/2 teaspoon baking soda
- 1/4 tsp of cloves
- 1/4 tsp of nutmeg
- 1 tablespoon Xyltiol
2 egg whites
1/4 teaspoon vanilla extract
2 tablespoons molasses or brown rice syrup
Preheat oven to 180 degrees. Combine all dry ingredients in a bowl. Mix, then add wet ingredients. Oil 2 baking trays with coconut oil. Divide into roughly sixteen balls, and squash down on your baking trays.
Cook for 10-15 minutes or until crisp and brown. I like softer cookies, so I make them a little thicker, as opposed to the traditional Ginger Snap cookies!