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!
Good luck!
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Heavenly Peanut Butter Ginger Cookies
- Total Time: 40 mins
- Yield: 39 cookies
Description
A beautiful, traditional peanut butter cookie with an added layer of ginger that uplifts the cookie to create a light and refreshing afternoon treat.
Ingredients
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
Instructions
- 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!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
Frequently Asked Questions
How do I know when my cookies are done baking?
Start checking your Heavenly Peanut Butter Ginger Cookies a few minutes before the suggested baking time; they should be golden brown around the edges but still soft in the center.
Can I substitute fresh ginger for ground ginger in this recipe?
Yes, you can use fresh ginger instead of ground ginger, but use about three times the amount, as fresh ginger is less concentrated.
What should I do if my dough is too sticky?
If your dough is too sticky, try chilling it in the refrigerator for 30 minutes to make it easier to handle and shape into cookies.
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These look and sound delicious! I’ve never thought of combining peanut butter and ginger. Both types of cookies are amazing, so I know these would be wonderful!