Fresh Ginger Peanut-Butter Cookies
July, 2007

Makes about 40 / These are chewy, thin, moist cookies, reminiscent of lace cookies or candy. Ingredient tip: Lecithin, derived from soybeans, is available at health food stores in granular and liquid form. In this recipe, it's used to emulsify the fat with the liquid and hold moisture in the cookie.

1 ounce fresh ginger, peeled and cut into 1/2-inch pieces
1/4 cup nonhydrogenated peanut butter
2 tablespoons coconut oil
1/2 teaspoon lecithin granules
1/2 tablespoon water
1/2 tablespoon vanilla extract
1/2 cup natural cane sugar
1/2 cup agave nectar
11/2 cups white spelt flour
1/4 scant teaspoon sea salt
3/8 teaspoon baking powder

1. Preheat oven to 350°. Line a baking sheet with parchment paper.
2. In a food processor, blend ginger into fine pulp. Add peanut butter and coconut oil and blend. Add lecithin, water, vanilla extract, sugar, and agave nectar; beat until completely blended, up to 5 minutes.
3. Add flour, sea salt, and baking powder; pulse lightly until flour disappears into oil and sugar mixture.
4. Spoon by teaspoons onto baking sheet. Bake for 10 minutes. Remove paper from baking sheet and let cool.


Joanne Saltzman founded the School of Natural Cookery (www.naturalcookery.com) in Boulder, Colorado, and is the author of Intuitive Cooking (Book Publishing, 2006).





PER SERVING (1): 51 cal, 26% fat cal, 2g fat, 1g sat fat, 0mg chol, 1g protein, 9g carb, 1g fiber, 18mg sodium