I love nothing better than the sweet crunch of a gingernut cookie - I could eat these all day! Made using the Spiced Hemp cake mix, these cookies are healthy, nutritious and delicious.
Refined sugar free, GF, DF, nut free, and vegan
Makes 12 cookies
1 pouch Spiced Hemp cake mix
1/3 cup (80mL) water
1/4 cup (60mL) coconut oil
1/2 teaspoon powdered ginger (or more if you love them with a real gingery kick!)
Preheat oven to 180 degrees Celsius, 170 degrees if you have a particularly hot oven. Line a baking tray with greaseproof paper. Add the baking mix to a bowl, and then add water, coconut oil, and powdered ginger. Add a splash more water if the mix seems too dry. Mix until combined. Mixture will appear crumbly but will form a ball once you start compressing it. Form the dough into tablespoon size balls, and then squash it into flat biscuits with the heel of your hand. They should ideally be around only 1cm thick; the thicker they are the longer they will take to bake. Position the biscuits on your baking tray. Bake for around 20 minutes for softer cookies, or 30 minutes for nice crunchy gingernuts (I think they're best crunchy!). Let the cookies cool before eating. Enjoy!