These Ginger Sugar Cookies have been on my “must perfect” list since I first made this Snickerdoodle recipe last year. I knew the combination of cashew and oat flours, combined with spices, would be perfect for both classic cookies.
After creating that wonderful snickerdoodle recipe, I made a Fruit Pizza on a Snickerdoodle Crust — it turned out so beautiful. I was thinking this year, after perfecting the Ginger Sugar Cookie recipe, I would turn it into a fruit pizza as well.. on my (ever growing) list!
It might be a while, because my mom and I have been doing the Whole30 together. We had planned on doing it while she was here after Xander was born in August, but I found having an infant, learning to be a mom, and struggling with breastfeeding, was about all my brain could handle. A super restrictive cleansing diet as well? It just wasn’t going to happen!
We’ve actually been on the Whole30 for 3 weeks now, but I have been waiting to post about it (and add some great, super healthy and satisfying Whole30 recipes!) until I knew I could actually do it! It’s been a positive experience for both of us, and not nearly as difficult as I imagined.
I decided to do it to cleanse my body of all the sugars and lower-protein foods I’ve been allowing myself to have during pregnancy and after my baby was born. It’s a time in my life where I’ve had to let go of the near-perfect diet I strive to have. The hunger!, the stress, the exhaustion– convenience took precedence. I’ve replaced my morning cookie breakfast (yes, these Ginger Cookies made a great breakfast too many mornings the past few months!, along with this Chocolate Covered Raisin Oatmeal Cookies) with some interesting alternatives that I can’t wait to share!
I’m naturally a carb lover, so the Whole30 seemed really challenging- and it was the first few weeks. I have come up with a few “sanity savers” that made it a lot easier — so if you’ve been on the fence about trying it out, stay tuned for some ideas of staples to keep around to make it easier and more convenient.
But before you do that, make these Ginger Cookies!
- ¾ cup + 2 tablespoons oat flour (finely grind oats in high speed blender)
- ¾ cup cashews (processed in blender to form 1 cup cashew flour)
- 2 tablespoons arrowroot powder
- 1½ teaspoon cinnamon
- 1½ teaspoons ginger powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 egg
- 3 tablespoons coconut oil (warmed to liquid, if necessary)
- 2½ tablespoons blackstrap molasses
- 2 tablespoons organic cane sugar (works best with cane, not coconut sugar)
- 1 teaspoon vanilla
- Preheat oven to 350 degrees fahrenheit.
- In a mixing bowl, add all dry ingredients, and mix well.
- In a smaller bowl, mix together all wet ingredients, and stir to combine.
- Add the wet ingredients into the dry, and stir together until just combined.
- Chill batter in refrigerator for 1 hour. This step is not completely necessary, but it makes the dough much easier to work with. It will be a very sticky dough, and it will be difficult to roll balls. However, I have baked the dough directly, and they turn out fine- they just don't look as "neat."
- Use a tablespoon or a half tablespoon measuring spoon to form balls. Roll balls in coarse cane sugar.
- Add balls to a cookie sheet. Do not flatten - leaving them in balls allows them to stay chewier and more moist inside.
- Bake for 10 minutes, then allow to cool.
- I like to store all my healthy, gluten free baked goods in the freezer for the best texture. They will last for up to 2 months if kept frozen (but these will not be around that long!).