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Heavenly Peanut Butter Ginger Cookies

Heavenly Peanut Butter Ginger Cookies

A beautiful, traditional peanut butter cookie with an added layer of ginger that uplifts the cookie to create a light and refreshing afternoon treat.
By Ariel Rebel


These cookies are hard and crunchy at first but them they start melting in your mouth revealing delicate peanuts, ginger & cardamom flavours. A nice foolproof, easy recipe for when you don’t want to break your head and have a store bought quality cookie.

How long can you last before you eat them all? They lasted 3 days in my house and I had to fight for it because they would have been gone the first night. Oh and did I mentioned they absorb milk PERFECTLY? So please, dunk them!

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Good luck!

Ariel Rebel
5 from 1 vote
Course Dessert
Servings 39 cookies


Wet Ingredients:

  • 1/2 cup of creamy peanut butter
  • 1/3 cup of maple syrup
  • 2 tablespoons of coconut oil
  • 2/3 cup of cane sugar
  • 1/2 teaspoon of pure vanilla extract
  • 1 egg
  • 1/3 cup of thick coconut milk

Dry Ingredients:

  • 1 cup of all purpose unbleached flour
  • 1/2 cup of tapioca starch
  • 1 teaspoon of baking soda
  • 2 teaspoons of ginger powder
  • 1/4 teaspoon of cardamom


  • Mix in separate bowls all the ingredients for the wet and dry ingredients. Mis well till both mixtures are uniform.
  • Slowly, mix the dry mix in to the wet mix till, once again, everything become smooth and perfectly mixed, without clumps.
  • Let cool down your cookie dough in the freezer for 10 minutes.
  • Pre-heat your oven at 375, line a parchment paper on a baking sheet.
  • Drop 1 tablespoon (approximately) on the baking sheet and bake your cookies for 15 minutes. Transfer them on a cooling rack and try to resist the temptation to eat one right away because they are HOT!
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