Classic ginger cookies from Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours (page 125) by Alice Medrich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute crystallized ginger for ginger chips.

  • FJT on September 09, 2016

    Perfect ginger cookie! I halved the recipe as 50 cookies is just too much temptation. Easy to make as long as you chill the cookie dough for a few hours and delicious.

  • helskitchenvt on July 04, 2016

    A really wonderful cookie. I used these in my restaurant as a gluten free alternative dessert, but so many non-gluten-free people demanded them that they just became the default ginger cookie. And in fact my most popular cookie.

  • TrishaCP on December 13, 2015

    These are great-gingery (I also used crystallized ginger) and savory and pretty much everything you want a ginger cookie to be. I cooked them the minimum time so they would stay soft as I don't like crispy ginger cookies. My one complaint is that I felt like the oatmeal flour (I used a toasted version) is lost here against the bold ginger- if I hadn't baked them I wouldn't have known they weren't made with regular flour. (I guess that may be a plus for some.)

  • SLane on December 30, 2014

    I made this recipe this month & loved them. They are VERY gingery but also very delicious ! I used crystalised ginger and it was fine. They turned out a little soft & chewy but that was OK too.

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