Triple Ginger Sparkle Cookies

You had me at "triple ginger" (but also maybe "sparkle, because who doesn't love a little sparkle in their lives?!)! If you love ginger, you'll love these cookie! And if triple ginger isn't quite your thing, sub out the crystallized ginger for some mini chocolate chips! 

This recipe is adapted from the Academy of Culinary Nutrition.  If you have not picked Meghan Teplner's cookbook "The Undiet" cookbook, do yourself a favor and grab it! 

INGREDIENTS

• 1 cup brown rice flour
• 3/4 cup oat flour
• 2 tbsp coconut flour
• 1 1/4 tsp baking soda
• 1 3/4 Tbsp ground ginger
• 3/4 tsp nutmeg
• 1 tsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/3 cup organic coconut oil
• 2/3 cup coconut sugar
• 1/4 cup honey (or maple syrup if vegan)
• 1 1/2 tbsp fresh, grated ginger  
• 1 large egg, well-beaten, -OR- 1 Flax egg (if vegan)**
• 4-6 oz crystallized ginger  -OR-
• 1/3 cup white chocolate mini chips

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flours, baking soda, ground ginger, nutmeg and salt. Set aside.
3. Heat the coconut oil in a saucepan until liquid. Remove from the heat and stir in the sugar, honey, lemon juice, vanilla and fresh ginger. At this point, the mixture should be warm but not hot. If it’s hot to the touch, let it cool a bit. Whisk in the {flax} egg.  You will want it cooled so the chocolate chips don't melt at this stage.
4. Pour this moist mixture over the flour mixture and stir until just combined. Fold in the crystallized ginger (or the white chocolate chips).
5. Scoop out the dough using 1 tbsp cookie scoop and flatten.  Place the cookies a few inches apart on the prepared baking sheets. 
6. Bake until the cookies puff up, darken a bit - about 8 to 10 minutes.

NOTES

**Flax egg: To replace one egg, use 1 tbsp of ground flax seeds (flax meal) and 3 tbsp of water. Mix together and keep in refrigerator for 15 mins until set and sticky like an egg.