Gingernut cookies

Gingernut cookies ready to eat
Gingernut cookies

Weekend tradition

Saturday morning, a not so small child stumbles out of bed into the living room as is offered a cup of tea. His response isn’t ‘yes please’ or ‘no thank you’ his answer is ‘gingernut?’. He likes to sit down with a nice cup of team and a gingernut to dunk in his brew. I thought I would have a go at creating a slightly healthier version of the gingernut and put it to the little dunker for testing.

As these things go, this recipe was pretty easy to develop. I knew the challenge would be getting the amount of crunch right. Too much crunch and we could be looking for replacement teeth, not enough crunch and you have a terrible cookie with no structural integrity for dunking. The key to a good gingernut is how long you bake it for. The trick with this recipe is to remove the cookies from the oven on time and then let them sit on the hot baking tray to become crisper and develop the right amount of crunch. If you leave them in the oven too long, you will be looking for new teeth.

Gingernut cookies

Gingernut cookies ingredients
Gingernut cookies ingredients

Ingredients

  • 200g seed butter
  • 3 tsp. Ground ginger
  • 1 egg
  • 100g coconut sugar
Into a food processor place, the coconut sugar and ginger.
Into a food processor place, the coconut sugar and ginger.
Blend until thoroughly combined.
Blend until thoroughly combined.
 Add the seed or nut butter
Add the seed or nut butter
mix until thoroughly combined, it will start to clump together.
Mix until thoroughly combined, it will start to clump together.
Add the egg.
Add the egg.
Mix again until the mixture starts to form a ball
Mix again until the mixture starts to form a ball
Use an ice cream scoop to portion out the cookie dough.
Use an ice cream scoop to portion out the cookie dough.
Place each portion onto the lined baking tray.
Place each portion onto the lined baking tray.
Make sure there is space between each portion so that the cookies have space to spread.
Make sure there is space between each portion so that the cookies have space to spread.
Use the back of a spoon to press down the pieces slightly.
Use the back of a spoon to press down the pieces slightly.
Fresh and crunchy cookies
Fresh and crunchy cookies

Gingernut cookies

  • Servings: 10
  • Rating: ★★★★★
  • Print

This recipe is my take on the traditional gingernut, it is gluten-free but still has all the flavour and crunch.


Credit: Cath @ easycleaneats

Ingredients

  • 200g seed butter
  • 3 tsp. Ground ginger
  • 1 egg
  • 100g coconut sugar

Directions

  1. Pre-heat oven to 200 degrees c 392 degrees f
  2. Have a baking tray ready with baking paper on it
  3. Into a food processor place, the coconut sugar and ginger blend until thoroughly combined
  4. Add the seed or nut butter and mix until thoroughly combined, it will start to clump together.
  5. Add the egg and mix again until the mixture starts to form a ball if it doesn’t form a ball don’t worry when everything is thoroughly combined stop the processor.
  6. Use an ice cream scoop to portion out the cookie dough, place each portion onto the lined baking tray, and make sure there is space between each portion so that the cookies have space to spread.
  7. Use the back of a spoon to press down the pieces slightly.
  8. Bake the cookies for 15 minutes or until they are golden brown.
  9. Remove the cookies from the oven, let them cool, and crisp up.
  10. When the cookies are hard, move the cookies to a container, they will keep for about a week.

Nutrition

Per Serving: 161 calories; 10 g fat; 15 g carbohydrates; 4 g protein.

Equipment 

  • Food processor 
  • Ice cream scoop 
  • Baking tray
  • Baking paper/ silicone liner
  • Spoon 
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Banana and coconut cookies

Something sweet 

Generally speaking, I don’t post a lot of dessert and sweet recipes. It isn’t because I don’t like them; it is more because I don’t make a lot of them. When it comes to making cookies, cakes and desserts what I make for the family rarely last past the day I bake them on. I’m told the family eat everything in one go because they love what I make so much; in reality, I think they are all sweet fiends.

Banana and coconut cookies
Banana and coconut cookies

Morning tea anyone

I work in a place that has a lot of morning tea. Usually, the deal is for you to bring a plate for everyone to share. I try to avoid the grain and sugar-filled offering that usually provided at morning tea, but on occasion, I want something to go with my coffee. These cookies are something I came up with when I had to take something to morning tea and no time to shop before hitting the kitchen. A few very ripe bananas in the fruit bowl and some coconut threads in the cupboards was all I needed to get started.

Quick, easy and versatile

This recipe is quick and easy to make, and the options of what you can add into them are unlimited. All you have to do is decide what extras you want:

  • chocolate chips
  • chopped bacon
  • chopped nuts
  • dried fruit
  • ground cinnamon

Banana and coconut cookies recipe

Banana and coconut cookies ingredients
Banana and coconut cookies ingredients

Ingredients

  • 1 banana
  • 3/4 cup shredded coconut
Place the banana in a bowl
Place the banana in a bowl
Mash the banana with a fork
Mash the banana with a fork
Add the coconut to the pan
Add the coconut to the pan
Mix well
Mix well
Once combined add any additional ingredients
Once combined add any additional ingredients
Mix in the additional ingredients
Mix in the additional ingredients
Ready to make cookies
Ready to make cookies
Take a baking sheet
Take a baking sheet
Take a cookie cutter
Take a cookie cutter
Add one teaspoon of the cookie mixture to the cookie cutter
Add one teaspoon of the cookie mixture to the cookie cutter
Now you have a cookie, repeat with the remaining cookie mixture
Now you have a cookie, repeat with the remaining cookie mixture
Tray of cookies ready for the oven
Tray of cookies ready for the oven
Cookies ready to eat
Cookies ready to eat

Banana and coconut cookie

  • Servings: 20
  • Rating: ★★★★★
  • Print

This recipe is quick and easy to make, and the options of what you can add into them are unlimited. All you have to do is decide what extras you want:



Credit: Cath @ easycleaneats

Ingredients

  • 1 banana
  • 3/4 cup shredded coconut

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F
  2. Line a baking tray with baking paper or a silicone liner and set aside.
  3. Place the banana into a bowl and mash it with a fork.
  4. Add the coconut to the banana and mix them together with the fork.
  5. If you want to add anything extra do it now and mix well.
  6. Portion the mixture onto the baking tray using an ice cream scoop or use a cookie cutter and a spoon.
  7. Flatten down the mixture and shape into cookies on the baking tray.
  8. Bake the cookies for 15 to 20 minutes or until they are golden brown.
  9. Remove the tray from the oven and let the cookies cool on a wire rack.

Nutrition

Per Serving: 132 calories; 9 g fat; 14 g carbohydrates; 1.9 g protein

Equipment

  • Mixing bowl
  • Fork
  • Ice cream scoop
  • Baking tray
  • Baking paper or silicone liner 
  • Cooling rack

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.