Bridget Besoner from Orlando, Florida shared one of her favorite cookie recipes with The Chew for their cookie swap. We loved it and so will you.
things you'll need.
1 cup whole wheat pastry flour
1 cup all purpose flour
3/4 cup coconut oil
3/4 cup coconut palm sugar
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup white chocolate chipscrystallized ginger (for garnish)
9x13 pan/ sheet
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 3/4 cup coconut oil 3/4 cup coconut palm sugar 1/4 cup molasses 1 egg
instructions Start off with combining the coconut oil and sugar in a mixing bowl. Mix until smooth and add in egg and molasses.
ingredients 1 cup whole wheat pastry flour 1 cup all purpose flour 2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg 1/2 teaspoon salt
instructions In a separate bowl, take the flour, baking soda, salt, and spices and mix until thoroughly combined.
ingredients 1 cup white chocolate chips
instructions Add the dry mixture to the wet and blend well.
instructions Add chocolate chips and mix just to combine. Refrigerate dough for about an hour.
ingredients crystallized ginger (for garnish)
instructions Once dough is out of fridge, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and roll the dough into balls.
instructions Cut small pieces of crystallized ginger and place them on each cookie to taste. I found the more the merrier.
instructions Bake cookies for about 10 minutes, give or take a minute. Let sit on the cookie sheet for a few minutes and then transfer to a cooling rack, if you can control yourself from eating them all before that happens. If you think that they taste amazing out of the oven, just wait until you try them once cooled. They become chewy, spicy, and utterly irresistible.