These cookies have been insanely popular with friends and family. They are a hit with health nuts, allergy sufferers, and everyone in between.
*note: Make sunflower tahini butter by combining 1 jar of tahini with 1 jar of sunflower butter and beating with an electric or handheld mixer until smooth. Transfer sunflower tahini butter to a mason jar and store in the refrigerator.
1/2 cup arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt or Himalayan salt
1 Tbsp. coconut flour
3/4 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. all spice
2 large pasture raised egg whites or 2 flax eggs for egg free and vegan
1/2 cup sustainably harvested palm shortening ( I use Spectrum)
2/3 cup coconut sugar
2 Tbsp. honey
2 Tbsp. molasses
1 tablespoon vanilla
3/4 cup sunflower tahini butter (see notes above)
1 cup chopped crystalized ginger
1.Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a medium bowl whisk together dry ingredients, arrowroot flour through all spice. Set aside.
3. In the bowl of a stand mixer or using an electric hand mixer cream together egg whites or flax eggs, palm shortening, coconut sugar, honey, molasses, and vanilla on medium speed.
4. Add the sunflower tahini butter and beat on medium speed, then on high until well incorporated and smooth.
5. With the mixer on low speed slowly add the dry mixture. Increase speed to high and mix for another 30 seconds.
6. Add chopped ginger to the dough and mix with a spoon or rubber spatula until well combined.
7. Drop spoonfuls of the dough onto your lined baking sheet and bake for 9-12 minutes.