Vegan, gluten free, dairy free tasty Ginger Heart Cookies! They contain fiber, minerals potassium phosphorus, magnesium, manganese, calcium, iron, copper and selenium, vitamins Bs, C, phytochemicals, Omega 3 & 6 fatty acids, zippy spices and a light sweet flavor. This ginger cookie is soft not hard and is pleasant paired with a cup of herbal tea, or fresh almond milk. The first ingredient amaranth grain (ground into flour in a coffee grinder) contains more minerals than some vegetables and surprising to some it contains significant amounts of protein, about 28 grams/cup. Handle these Ginger Heart Cookies with care and share with the ones you love. Yum!
Attributes: vegan, gluten free, dairy free and nut free, light and sweet
Equipment: coffee grinder
1 C amaranth flour
1 C coconut flour
1 tsp ginger powder
1 tsp pumpkin spice
1 tsp guar gum
1 T each ground flax & chia seeds, ground
1 T honey
⅓ C coconut oil, melted
⅓ C blackstrap molasses
Pinch of sea salt
Directions: Place jar of coconut oil in hot water to melt. Grind the flax and chia and set the oven at 325 degrees F. In a large measuring cup mix all wet ingredients and ground chia. Let seeds sit to swell, about 15 minutes. In a large mixing bowl combine dry ingredients, except chia, which is already mix into wet ingredients. Once the dry ingredients are mixed and the chia has sat awhile, pour the liquid ingredients into the mixing bowl. Blend together to form cookie dough. Prepare 2 cookie sheets by dusting with gluten free flour. Transfer the dough to the counter, shape into a ball and roll out to ¼“ thickness with a rolling pin. Use any shape cookie cutter to cut out shapes in the dough and place on baking sheet. Bake 8 minutes. Cool and serve. Makes approximately 60 small cookies.
Optional: Try zest of ½ an orange for colour and an antioxidant boost.
Tips: To make stronger ginger tasting cookies, substitute ginger powder with grated fresh ginger. Ginger has numerous minerals and is great for digestion.