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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!

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Ariel Rebel
  • Yield: 39 cookies 1x



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


  1. Mix in separate bowls all the ingredients for the wet and dry ingredients. Mis well till both mixtures are uniform.
  2. Slowly, mix the dry mix in to the wet mix till, once again, everything become smooth and perfectly mixed, without clumps.
  3. Let cool down your cookie dough in the freezer for 10 minutes.
  4. Pre-heat your oven at 375, line a parchment paper on a baking sheet.
  5. 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!
  • Category: Dessert
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