When it comes to holiday cookie baking, I love the chance to play around and create new recipes. I don’t have a single, favourite Christmas cookie that I make every year or that is my favourite one, and I try to mix it up and make different ones whenever I can. Kind of the same as when it comes to dinners and most of the other baking I do. But I do have a common theme amongst the cookies – I like them either spicy with some distinct, fragrant spice (hence these ginger ones, and then ginger again today), or, of course, chocolate. Because you can never go wrong with chocolate.
These cookies take the ginger and oats and coconut and bring them altogether. And it’s a perfect combination. You can bake them a short time and have them soft and chewy, or leave them in for longer and the edges go a little crispy. I love the combination of oats and coconut and with the ginger mixed in here, they certainly don’t disappoint.
The recipe calls for palm sugar, which typically comes in a large block, and that I have melted down to use in these cookies, by just shaving of about 3 tbsp. Feel free to use coconut sugar as well as you will avoid that big block part and they are essentially the same thing. These sugars, along with the maple syrup, while still sugar of course, are lower on the glycemic index than typical refined sugar, meaning they don’t give you that sugar high and crash typically experiences by the consumption of refined sugar – or too many cookies! I’m not advocating of course that these are open to unlimited consumption, given their sugar selection, but just that using coconut sugar/palm sugar and maple syrup are two good alternative sugars when you are trying to eat cleaner, but still enjoy life’s little pleasures and indulgences. Because let’s be serious, cookies are still part of eating clean. Just healthy, clean cookies in moderation. I’m sorry Christmas makes this so hard! Enjoy!
Coconut Ginger Biscuits
Chewy biscuits that are gingery with just the perfect amount of sweetness!
- 2 cups oats (gluten free if preferred)
- 1/2 cup buckwheat flour
- 3/4 cup shredded, unsweetened coconut
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp freshly grated ginger
- 2 tbsp coconut oil
- 3 tbsp palm sugar
- 5 tbsp maple syrup
- 1 tsp vanilla
- 1/4 cup almond milk
- In a medium size bowl, combine oats, buckwheat flour, coconut, baking powder, baking soda and ginger. Stir to combine.
- Meanwhile, in a medium size saucepan, heat up coconut oil, vanilla, palm sugar, maple syrup and milk until sugar and oil are melted and all the ingredients are completely combined.
- Add warm ingredients to dry bowl and stir together. Using your hands, continue mixing until a dough forms.
- Once dough has formed, scoop off rounded tablespoon sizes and flatten onto a cookie sheet.
- Bake in the oven, preheated go 375 degrees Fahrenheit for 12-15 minutes, depending on how crunchy you like them.
- Remove from the oven, cool on a track and store in an airtight container.