A very dense cookie that tastes spicy from fresh ginger and is perfect for a snack or lunch.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 tablespoons grated fresh ginger
- lemon, juiced
- ½ cup butter, softened
- ½ cup white sugar, or to taste
- 2 eggs, beaten
- 1 cup quick-cooking oats
- 1 cup finely shredded coconut
- 1 cup Thompson seedless raisins
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, and baking soda together in a bowl. Mix ginger and lemon juice together in a separate bowl.
- Beat butter and sugar together in a bowl until smooth and creamy; add egg and beat until light and creamy. Stir oats, coconut, raisins, and ginger mixture into creamed butter mixture until well mixed. Add flour mixture to butter-oats mixture and stir until dough is well mixed. Spoon dough onto the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven until cookies are lightly golden brown, about 10 minutes. Cool cookies in a wire rack.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 110 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
These were exactly to my taste, my husband is very picky about cookies and he liked them very much! For coconut, I used Birds Eye fresh frozen sweetened coconut. I’m thrilled about this recipe, it’s a winner for us. Thank you for the recipe!
After reading the other reviews, I used 1 cup of brown sugar and added 1 teaspoon of vanilla. Cookies came out delicious and sweet!
We made these with Golden Raisins instead of Thompsons. Goldens are less dry/chewy – just our personal preference. I would agree with the other reviewer that these cookies are not sweet and definitely scone like, so they favor an accompanying cup of tea or glass of milk. The coconut + fresh ginger combination is just heavenly!
We made these with Golden Raisins instead of Thompsons. Goldens are less dry/chewy – just our personal preference. I would agree with the other reviewer that these cookies are not sweet and definitely scone like, so they favor an accompanying cup of tea or glass of milk. The coconut + fresh ginger combination is just heavenly!
Like a cross between a scone and a cookie, these are not too sweet, and the lemon and ginger flavor is very nice.