Ginger raisin cookies
When I started making these cookies yesterday, I was thinking about making something different from what I ended up with. But I’m glad that I made these instead.
These are great for winter as they are quite warming.
Few slices of fresh ginger
6 tsp. of coconut sugar or brown sugar (depends how sweet you like them to be, you can add always more)
½ tsp. of cinnamon powder
½ tsp. of ginger powder
Pinch of nutmeg
½ tsp. of baking soda
½ tsp. of baking powder
¾-1 cup of brown rice flour
½ cup of buckwheat flour
½ cup of millet flakes (for a little crunch)
1 tbsp. of olive oil
Depends how big you make them, but this amount of mixture gave me 12 good size cookies.
Making these is simple. Just mix all the dried ingredients together (not the raisins and ginger) and then all liquids together and then mix them all together in one bowl.
Cut fresh ginger in small pieces and add to the mixture together with raisins.
You might need to add some more flour if the consistency is too runny because you want them to be separated on the tray.
Make whatever shape you like them to be ( I like my cookies round ;)) but bear in mind that they will get slightly bigger so leave enough space between them otherwise you might end up with a cake instead (which is not bad either).
Leave them to cook for 10-15 min on 230‘C. They will stay soft, we are not making the very crunchy biscuits this time ok :).