Indulge in the goodness of these delicious lemon ginger cookies that are not only tasty but also healthier. Made with whole wheat flour, coconut oil, and a zesty combination of lemon and ginger, these cookies are perfect for a guilt-free treat. The combination of tangy lemon and spicy ginger adds a refreshing twist to the classic cookie recipe. They are easy to make and will surely become a favorite for both kids and adults. Enjoy these irresistible lemon ginger cookies whenever you're craving a sweet and tangy treat.
Ingredients
- 2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon grated fresh ginger
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup turbinado sugar (optional, for coating)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and grated fresh ginger.
- In a separate large bowl, whisk together the melted coconut oil, maple syrup, lemon zest, lemon juice, and vanilla extract until well combined.
- Slowly add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Using a tablespoon, scoop out portions of the dough and roll them into balls.
- If desired, roll each ball in turbinado sugar for a sweet crunch.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with the palm of your hand.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
