I have a few ginger sparkle recipes on my blog but hear me out when I say, I think these are the best ones yet! There is something about a chewy yet soft, warm ginger sparkle cookie that just feels nostalgic to me, can you relate?
one recipe, a few ways
Okay so I have only tested these cookies with coconut sugar & butter. I plan to test them with coconut oil in place of the butter & Golden Lakanto in place of of the coconut sugar so I can update the recipe with dairy-free & low-carb variations. If you are feeling creative & try any substitutions please let me know in the comments so readers can see what has or hasn’t worked for others! I think these subs will still work great in the recipe, just cannot say how it affects them overall until I try it for myself. I will add any subs I try to the notes section of the recipe. Be on the lookout there for updates!
A classic with a healthy twist
For this recipe I used coconut sugar in place of regular sugar. I wanted to keep them grain & dairy-free so I used almond flour & coconut flour. I also like using blackstrap molasses as it tends to have slightly more nutrients than regular. You can find all the ingredients in most grocery stores, so they shouldn’t be too hard to find! Another tip for grain-free baking is to get your flours in bulk, whether thats at your local Bulk Barn or Costco! If you are using them often, it is definitely worth getting in those places. Even if you don’t use them a lot, heading to a Bulk Barn & getting just what you need is a great way to save money & prevent waste if you don’t use a certain ingredient often!
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