I have always been and will always be, in awe of my twin. She's a Navy Pilot, has free ranging chickens outside, has fresh ginger growing in a pot in her house, and is ready to take care of you and produce anything. you. need. Under eye cream? Tape? Birthday wrapping paper? Onion cutting goggles? Kale from the backyard? (OK, she might be a bit of a hoarder but so am I–don't you dare suggest I throw away that ribbon!)
Anyway. Back to this super momma. Yup, she is a new mom too, and I'm visiting her here in Whidbey Island, marveling at her energy, holiday cheer and ever present sense of humor while carrying for her 8 week old. I came to be helpful but since my twins are with me, I can only help so much. So I help in the best way I know how–baking! She had a cookie exchange party yesterday and had to produce 6 dozen cookies, so I eagerly stepped in.
With Twinny, my girls, and my husband as my taste testers we produced several variation of pumpkin and ginger cookies, and this was the ultimate winner. They include the freshest ginger ever; the root was pulled out, scrubbed, grated and tossed in the batter, and the result was incredible!
Fresh Ginger Cookies
1-1/2 cup gluten-free all purpose flour
1/3 cup molasses
1/2 cup coconut palm sugar
2 eggs or vegan egg replacement
2 tbsp olive oil
2 tsp fresh ginger, grated
½ teaspoon vanilla extract
1 tsp baking soda
½ tsp cinnamon
½ tsp pumpkin spice
¼ cup chopped crystallized ginger (optional)
1. Preheat oven to 350 F and line a cookie sheet with a silicone mat or parchment paper.
2. Whisk molasses, oil, vegan or regular eggs, vanilla and fresh ginger.
3. Stir in all other ingredients, adding the crystallized ginger last.
4. Divide into 18-20 cookies spaced out on a cookie tray lined with a silicone mat and bake for 8-12 minutes and let cool on a wire rack.