Satisfying ginger spice cookies that both adults and children will love!
Baked to avoid ‘sugar highs’ by using oats and agave to give a lower GI.
My daughter Kipper had a playdate lined up, so we decided to bake some ginger spice cookies to take with us. We had a fun time baking, and once the cookies were cooled we packed them into a plastic box and set off to play.
Cookies and drinks
Our hosts made drinks and we all had a cookie each. The lid went back on the plastic box, and I sat chatting with Kipper’s friend’s mum while the two kids went off to do their own thing. They seemed to be having fun, although before long it got strangely quiet… However we decided that they couldn’t both be unconscious, and were probably fine.
All fine, nothing to see…
Well, they were fine, sure enough. Shortly thereafter they both reappeared, with sheepish expressions and AN EMPTY PLASTIC BOX. We reckon they’d polished off five ginger spice cookies each. So this recipe definitely comes with a high preschooler approval rating!
I’ve had this recipe for donkey’s years, and tinkered with it a fair amount during that time. The end result always looks very professional, for a very minimal effort, which is just my kind of recipe! It is also a very accommodating recipe – on one occasion I forgot to add the sugar, and although the shape and texture were a bit wrong, the finished cookies still got enthusiastically eaten.
On this occasion, I tried to make the recipe a bit more healthy, or at least less unhealthy, by replacing some of the flour with oats, reducing the amount of sugar slightly, and using agave syrup, all of which contribute to a lower GI in the final product. This should mean that any potential ‘sugar high’ is reduced, at least a bit. Although if your 3-year-old eats five of these delicious ginger spice cookies, I can’t be held responsible if they start bouncing off the walls!
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Ginger spice cookies
- 85 g self-raising flour (OR use plain flour plus an extra ¾ tsp baking powder) (⅔ cup)
- 85 g porridge oats (1 cup)
- ¾ tsp baking powder
- ¼ tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp mixed spice
- 85 g margarine OR butter (approx. 6 tbsp)
- 85 g golden caster sugar (⅓ cup + 1 tbsp)
- 3 tbsp agave syrup
- Preheat the oven to 200°C (400°F). Line 2 baking sheets with greaseproof paper or a non-stick liner.
- Using a food processor, pulse the flour, oats, baking powder, bicarb and spices to combine. Add the margarine or butter and pulse again until the mixture resembles crumbs. Add the sugar and pulse to combine.
- Warm the agave syrup - a few seconds in the microwave should do it, but keep a close eye and make sure it doesn't boil. With the food processor motor running, pour the warmed syrup in and mix to a stiff dough.
- With damp palms, roll the mixture into walnut-sized balls, and space well apart on lined baking sheets. The cookies will spread to be 8-10cm (3-4 inches) across so make sure they have room to grow.
- Bake for 5-8 minutes until golden. Allow to cool on the trays for a minute or two to firm up slightly, then transfer to wire racks until cold.
If you like delicious cookies (and who doesn’t?!) then why not also try these oatmeal cranberry coconut cookies, these delicious flourless chocolate chip cookies (gluten free) or these wonderfully easy muesli cookies.