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Attention all ginger lovers, I’ve got a healthy cookie just for you!
I created these triple ginger cookies by accident one day whilst fiddling around in the kitchen trying to make myself a healthy ‘treat’. The sweet tooth had hit me at the time, but more than that I think I was really just hungry for a snack. The super cool thing about these cookies is that they are low in added sugar (in the form of honey) and full of good healthy fat. These triple ginger cookies make a healthy snack for those with blood sugar issues and adrenal issues alike.
I consider these cookies a special ‘mom snack‘.
What’s a ‘mom snack’ you ask?
Well, it’s a snack that none of the kids like that you get to enjoy all to yourself. No fighting off those dirty little paws! Nope, this one’s just for you momma! I knew none of my kids would like these cookies when I created them <evil snicker>. I’m no dummy! I hope some other mommas out there enjoy these cookies all to themselves as well.
You can buy candied ginger or make your own if you want to avoid any sugar and use honey instead. I get my candied ginger from Trader Joe’s, as it’s not crystallized and way less sugar than the crystallized ginger.
IMPORTANT note about “coconut cream concentrate” and “coconut butter”, since I get asked this all the time.
Whenever I refer to those two terms in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It’s not referring to coconut milk or coconut cream (the liquid beverage-type products), and it’s not referring to those vegan “butters” that often use coconut oil in them.
You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
Please read this post where I discuss all the differences between coconut products in an effort to clear up the confusion that is circulating around the Web.
Delicious Obsessions Product Recommendations
My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you. The cool thing about this program is that you can then refer your family and friends through your own link and YOU can get the $10 coupons too! 🙂
Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂
In addition, my affiliate partner, Tropical Traditions, is where I get all of my coconut products from and if you make a purchase from them through any of my links, you will receive a free copy of their Virgin Coconut Oil book, and I will receive a discount coupon for referring you.
Mountain Rose Herbs is where I get all of my herbs and spices. Because of their exceptional products and customer service, I am happy to support them as one of my affiliate partners. I have tried many brands of herbs over the years and keep coming back to Mountain Rose.
I get all of my vanilla beans and other vanilla goodies from Beanilla. I’ve tried a ton of brands of vanilla and vanilla beans and Beanilla is by far the best quality I’ve found! Make sure you check out their Bean Bucks Rewards program so you can save on future orders.
- 1½ cups coconut cream concentrate (also called "coconut butter" or "coconut manna" -- PLEASE READ NOTE ABOVE REGARDING THIS INGREDIENT!)
- ¼ cup coconut milk
- 1-2 pastured eggs, at room temp.
- ¼ cup honey
- pinch of Himalayan pink salt
- ¼ cup chopped candied ginger (learn to make your own here)
- 1-2 tsp. dried ginger
- ginger juice - squeezed from 1-2 Tablespoons freshly grated ginger
- 1 tsp. vanilla bean powder (optional) OR 2 tsp. lemon zest (optional)
- Preheat oven to 350 degrees F.
- Soften 1½ cups of coconut butter by placing the jar into a pan of simmering water.
- In a mixing bowl, stir together all ingredients. Taste as you go to find the amount of ginger you like. I like ginger a LOT, so I used the higher amounts listed. If you don't want a potent ginger flavor start with the lesser amount and taste it first. The cookies get more gingery once they are baked and set.
- Let the mixture firm up a bit once it's all mixed together. 10 minutes in the fridge is helpful.
- Form the dough into 1 inch balls and place on a parchment lined baking sheet.
- Press the balls down lightly.
- Bake at 350 10-12 minutes.
- Remove from the oven and allow to cool fully before transferring -as they will be very soft.
- I often put the whole cookie sheet in the freezer (for about 10 minutes) after it has been out of the oven enough to cool a bit.
- Store these cookies in the fridge and allow to sit at room temp. for a few minutes before eating.
- This recipe makes 24-30 cookies.