Ginger and Baobab Cookies

Enrich the globally popular ginger cookie recipe with baobab fruit powder for a healthier and even more delicious version.


  • 1 ½ (180g) cups all-purpose flour
  • 2 tbsp baobab powder
  • 1 tsp ginger powder
  • 1 tsp cinnamon
  • 1/4 teaspoon Baking Soda
  • 1/4 cup coconut sugar
  • 1/4 cup molasses
  • 1/4 cup Coconut Oil (60ml or 50g)
  • 1 tbsp ground flaxseed (thicken in 3 tbsp water for 5 minutes before using)


Preheat the oven to 180°C. In a large bowl, cream together the molasses, melted coconut oil, sugar, and thickened flaxseed.

In a separate bowl sift the flour, spices, baobab, and baking soda. Add the dry mixture to the cream gradually, stirring constantly. The dough should be thick and form a ball that stands out from the bowl.

Transfer the dough to a sheet of parchment paper and form a roll with the desired diameter for the size of the cookies (ca. 5 cm should work). Put in the freezer for about 15 minutes to firm.

Remove the dough from the freezer and cut it into 2-3 mm biscuits, then bake the cookies for 12-15 minutes.

Allow to cool on the tray for 5 minutes and then transfer to a cooling rack. The crackers will be firmer. Store the cookies in a closed container.



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