These ginger cookies are a bit soft on the inside but crunchy on the outside. It’s sweet but not too sweet, with an enchanting ginger aroma as well as some cinnamon and a hint of clove. And it’s a ONE-BOWL recipe, which tells you how easy it is!
Preheat the oven to 175°C/350°F. Line a baking sheet with a baking mat or baking paper.
In a large bowl, add whole wheat flour, baking powder, salt, ground ginger, cinnamon, and ground clove. Use a fork to mix them together evenly.
Then add syrup, melted coconut oil, and vanilla extract. Use the same fork to incorporate all ingredients together. Once the cookie dough is almost evenly mixed, switch to using your hand to mix the ingredients evenly until no flour can be seen. Make sure don’t overmix.
Use a tablespoon to scoop out a heaping tablespoon of the cookie dough. Repeat to finish all the dough. You should have 12~15 cookie dough balls.
Add sugar to a bowl. Roll each ball in the sugar until it’s all coated.
Arrange the cookies on the baking sheet, evenly spaced. Then press each cookie with the palm of your hand. The cookies will spread a little bit during baking but not too much.
Bake them in the preheated oven for 15-18 minutes until it’s solid to the touch.
Once finished baking, let the ginger cookies cool down in the oven for extra crunch, or transfer the baking sheet onto a wire rack to cool down completely. Then it’s time to dive in!
Notes
Storage: Store these ginger cookies in an air-tight jar or container. They should last 1-2 weeks at room temperature.