Ginger Cookies

Little Moo has been craving ginger. This is a complicated thing for me since I can't have ginger and if I cook with it, I cook blind. If Snackboy is around he gets to taste everything, but if I'm alone, it's an issue.

Anyway, she's been craving ginger, so ginger it is. When we went to the store we talked about how ginger was a root and it was like the turmeric that we occasionally get that turns my hands yellow. I was about to take down the ginger powder in the spices section and she shook her head. She wanted to see the root. Whatever, I thought. It might be a nice challenge to make things with fresh ginger root, and maybe healthier? Who knows. Fresh always feels better to me.

So she had pasta with ginger and vegetables and then last night I baked ginger cookies to take to a little friend's birthday party. (Little Moo refused cake in favor of ginger cookies...can you believe it?)

It is based on the Vanilla Maple Cookie recipe. The main differences: it's a gooier, stickier dough and won't work with cookie cutters. It contains honey, not maple syrup. I used an egg instead of guar gum because it's a yes food now for us, binds better and and has more nutrition than guar gum. The cookies are cakier, softer. It is not GAPS-friendly. Nor is it Jen-friendly, so most likely I won't be trying to make it so any time soon. On the other hand, it might be kind of fun to try the vanilla version with coconut flour and dates.

Ginger Cookies

Ingredients:

1 cup garbanzo flour + 1 or 2 more tablespoons as needed
1/2 cup tapioca starch
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 beaten egg
pinch salt
1/4 cup honey
3 to 3.5 tablespoons melted ghee
1 teaspoon vanilla
1 heaping teaspoon grated fresh ginger

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. (I added some ghee to it just in case because the batter looked SO sticky.) Melt some ghee. Take it off of the flame or out of the oven to cool.

Combine the garbanzo flour, tapioca starch, baking powder, salt and cinnamon in a large bowl. In a separate, smaller bowl, beat the egg, then add the honey, vanilla and ginger and whisk well. Slooowwwwwlllyyyy pour in the melted ghee while whisking like a maniac. Well, a maniac who keeps it in the bowl, anyway. (Hot butter+cold raw egg=scrambled eggs, which is fine for breakfast, but not in a cookie recipe.) Whisk the wet ingredients into the dry. At this point I thought it looked too wet, so I added 2 more tablespoons of garbanzo flour.

Drop by spoonfuls onto the parchment-covered cookie sheets. Bake for 13 minutes or until slightly browned on top.