Pregnancy can be an exciting time for expecting mothers but that doesn’t mean it doesn’t come with its own challenges. Morning sickness, for example, is one of the first unpleasant side effects of pregnancy that many women experience. Recipes like these soft ginger cookies can be a helpful and tasty way to help ease the associated nausea.
Ginger, a flowering plant and widely used spice, has been used throughout time to help heal an upset stomach and feelings of nausea. In these ginger cookies, the ginger not only offers these benefits but it also adds fantastic aroma and flavor to the cookies.
While these ginger cookies are a sweet treat, they’re made with wholesome ingredients like rye flour, coconut oil, and unrefined sugar. The combination of ingredients in these cookies lends deep flavor and fantastic texture.
If you’ve never had ginger cookies like these, you can expect an ultra chewy, tender texture with a cracked appearance on the outside. You’ll love having a batch of these cookies on hand if you’re suffering from morning sickness, and if you’re not pregnant, these ginger cookies make a wonderful gift for someone who is!
Summary |
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Cook time: 10 minutes
Prep time: 10 minutes
Idle time: 2 hours
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Level
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Servings:
Unit:
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Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup whole wheat pastry flour
- 1/4 cup rye flour
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 large egg
- 1/3 cup coconut oil melted if solid and cooled slightly
- 1/4 cup molasses not blackstrap
- 1/3 cup turbinado sugar
- 1 tsp finely grated fresh ginger
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or a silicone mat.
- To a large bowl, add the flours, baking soda, salt, ground ginger, and cinnamon. Whisk together to combine.
- To a large measuring cup, add the egg, oil, molasses, sugar, and fresh ginger. Whisk together to combine.
- Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir everything together.
- Cover the dough with a sheet of plastic wrap and refrigerate for 2 hours.
- Roll the dough into balls and set on the prepared baking sheets, about 2 inches apart.
- Bake the cookies for 10 to 15 minutes, closer to the 10-minute mark for softer cookies. Let the cookies rest on the baking sheet for a couple of minutes then transfer to a wire cooling rack to cool completely.
- Store in an airtight container for up to 2 weeks.
Additional information
Recipe adapted from bakepedia.com
