Ginger and Baobab Cookies
Enrich the globally popular ginger cookie recipe with baobab fruit powder for a healthier and even more delicious version.
- 1 ½ (180g) cups all-purpose flour
- 2 tbsp baobab powder
- 1 tsp ginger powder
- 1 tsp cinnamon
- 1/4 teaspoon Baking Soda
- 1/4 cup coconut sugar
- 1/4 cup molasses
- 1/4 cup Coconut Oil (60ml or 50g)
- 1 tbsp ground flaxseed (thicken in 3 tbsp water for 5 minutes before using)
Preheat the oven to 180°C. In a large bowl, cream together the molasses, melted coconut oil, sugar, and thickened flaxseed.
In a separate bowl sift the flour, spices, baobab, and baking soda. Add the dry mixture to the cream gradually, stirring constantly. The dough should be thick and form a ball that stands out from the bowl.
Transfer the dough to a sheet of parchment paper and form a roll with the desired diameter for the size of the cookies (ca. 5 cm should work). Put in the freezer for about 15 minutes to firm.
Remove the dough from the freezer and cut it into 2-3 mm biscuits, then bake the cookies for 12-15 minutes.
Allow to cool on the tray for 5 minutes and then transfer to a cooling rack. The crackers will be firmer. Store the cookies in a closed container.