Tuesday, September 2, 2014

Peppery Ginger Cookies

Hi all! I'm so sorry I have been absent for so long. I hope everyone is enjoying the onset of fall. I know I am, even though it is still reaching the 100's here in Arizona. But it is not as often as it does in summer, so I am happy about that! And plus fall brings us fall flavors such as cinnamon, cloves, pumpkin, and so much more! Although, to be honest, I wouldn't mind eating these flavors all year long. :)

Those fall flavors bring us to these Peppery Ginger Cookies! I've been experimenting a lot with making ginger cookies and these little gems just hit the spot. I was originally inspired to make these cookies from David Lebovitz's Nonfat Gingersnaps, which I was trying to veganize. But as I kept playing around with different ratios and formulas for the perfect cookie, I went back and looked at the recipe to reanalyze it again; then I saw the egg whites and it all made sense. No wonder my cookies weren't looking like his and just were not the right texture. So, I gave in and added a little oil to the recipe.

And poof!

They came out amazing. Perfect texture. Chewy and soft on the inside and crispy on the outside. Lately I haven't been adding oil to my recipes, but since these were a treat for some friends of ours who were moving to Hawaii, I figured they would appreciate a little fat in them. I know my boyfriend sure appreciated the fat and kept decreasing the amount of cookies he wanted to give to his friend because he was eating them up! :P

I will definitely try to make a veganized David Lebovitz's version again but by substituting agar flakes for the egg whites. I read somewhere that agar mixed with water can be whipped into an eggwhite-like consistency after it sets in the refrigerator. Vegan and fat free cookies? I'm totally down to try! If anyone has tried this, please let me know if it has worked for you. I will let you know how my experiments turn out. :)

I was able to achieve a chewy texture for these cookies by cooking down the apple I blended up to reduce it to almost half the amount and weight. This reduces the amount of liquid in the apple and instead of creating a cake-like texture, which some fruit and veggie purees tend to do in baked goods, it created a chewier texture. I originially learned this from Levowitz's recipe and then saw it again on Tessa's blog in a recipe for Dense and Chewy Pumpkin Cookies. Instead, she cooked down the liquid of pureed pumpkin for dense and yummy cookies! I love the science of baking. :) Thank you David and Tessa for your experiments and lovely recipes!

Peppery Ginger Cookies

Yield: ~14 (1 tablespoon sized) cookies
Prep Time: 20 minutes or less
Bake Time: ~12 - 13 minutes
Servings: ~14

100 grams apple, seeded and chopped (1/2 inch dice) (3/4 cup + 1/8 cup)
75 grams gluten free oat flour (3/4 cup)
25 grams buckwheat flour (see tip below) (3 tablespoons)
20 grams tapioca starch (2 1/2 tablespoons)
1 3/8 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/4 teaspoon fine Himalayan pink salt
80 grams coconut sugar (1/2 cup)
50 grams coconut oil (4 1/2 tablespoons)
1 tablespoon flax meal
3 tablespoons water
extra coconut sugar in which to roll cookies


In a blender, blend the apple until smooth. Add to a frying pan and cook down stirring every few minutes on medium heat until most of the liquid from the apple evaporates and you're left with a denser apple sauce. It will look about half the size it was originally and weigh about 50 grams. The approximate time is about 7 minutes to cook down. Set the dense apple sauce aside.

In a large bowl, whisk the oat flour, buckwheat flour, tapioca, ginger, black pepper, baking powder, and salt until completely combined.

In a blender, add the apple paste, coconut sugar, coconut oil, flax meal and water and blend until completely emulsified and smooth. Add to the flour mixture and mix with a whisk until completely combined. Cover mixture and let set in the refrigerator to set and firm up.

A few minutes before the batter is ready to come out of the refrigerator, preheat the oven to 350 F.

Take the batter out of the refrigerator and measure the batter into 1 tablespoon amounts. Roll these tablespoon amounts into balls and roll in some coconut sugar. Place the balls on a parchment or a silicon mat lined baking sheet. Flatten the balls with the bottom of a flat bottomed glass that was dipped in sugar so they are about slightly less than 1/2 inch thick. Bake for 10 - 11 minutes and take out to cool on the baking sheet for about 5 minutes. Flip the cookies over and bake for another 1 - 2 minutes. Set aside to cool on the baking sheet for a minute and then let them cool on a cooling rack. Enjoy! :)


  • I always make my own buckwheat flour from raw buckwheat groats. They blend easily and it's cheaper too! Just weigh out for the buckwheat flour amount in a recipe and whiz them up in a high speed blender on high for 15 seconds. Boom! Instant buckwheat flour. I also do the same thing with my GF oat flour. Whiz up gluten free oats in the blender and you have instant GF oat flour without the price tag. :)
  • I really wanted to add molasses to these guys but didn't have any in the house when I made these. However, I made a molasses version later on that were chocolate chip macadamia nut and coconut cookies that were amazing. The molasses gave such a great flavor! If you would like to do a molasses peppery ginger cookie version, use the same recipe above but add add about 15 grams oat flour to the flour mixture and 1 tablespoon molasses to the sugar mixture. Then follow the instructions as is. Then eat up!
Here is the nutritional information for the cookies from CRON-O-Meter. Since these are a treat, they are not the best in nutritional value, but for a cookie, I think they are not all that bad. Plus, they have apple and ginger powder for immune boosting power. I'll take it. :)

Thank you all for stopping by today and I hope you try the recipe. If you do, please let me know how they turned out! They are super duper yumsters and I know you'll love them. :) Take care and have an awesome day! 


Rawnessa <3

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  1. Nutritional Value for SOUL NOURISHMENT in the form of ULTIMATE comfort food finery dipped in a mug of hot chamomile tea and enjoyed with a book: Priceless.

  2. Also, your math is quite sexy.

  3. Thanks so much Ada! You're too sweet. :) I can totally hear your voice in your comments. I love reading them because it's like I'm reading poetry; super awesome! I love it! I can't wait to hear more of your poetry at open mic tonight! :)