Soft & Chewy Flourless Ginger Tahini Cookies

In January, well after holiday season was over, a client sent a big box of Tate's Cookies to the office, where they filled the kitchen counter for half a week. It was the worst (but also the best) kind of way to kick off January. I had been wanted to make a gingery version of these tahini chocolate chip cookies for some time -- I even had made a batch over the holidays that didn't quite work out. Despite it being peak resolution season, that counter full of cookies was just the push I needed to dive back into recipe development. 

The dream: a chewy, rich, flourless ginger cookie with chunks of crystallized ginger. 

I knew that tahini would be the perfect base, but my first attempt used far too much molasses and the cookies were WAY too soft. I learned, on that attempt, that coconut sugar really imparts enough molasses-y flavor anyhow, as it's unrefined so still carries all of the minerals that are stripped from refined sugars when molasses is made. 

Tips for making these chewy tahini ginger cookies: 

• STIR THAT TAHINI. This is in all caps because it's no joke. Tahini separates fast and if your tahini is all oil or all solids you're batter won't work. Last time I published a tahini cookie recipe someone asked about how to best stir tahini, which is a really good question because it's not the easiest to stir. But don't worry! Just scrape the entire jar into a blender, and let it rip. OR, carefully put your immersion blender into your tahini container (this is what I do, but also can foresee what a mess this might make in the wrong circumstances) 

• Let them cool. Really! I too like hot-out-of-the-oven cookies, but these cookies need a minute to set up. More like 5-10. They'll still be warm, and they'll stay soft for a week at room temperature. BUT, if you try to pick one up while it's still piping hot it will just collapse and melt in your hand (if you can even get it into your hand). 

Ok, "mom" warnings over. Now, the recipe! 

Soft & Chewy Flourless Ginger Tahini Cookies

Published February 21, 2019 by Caitlin Sherwood

Yields: 16   |    Active Time: 30 minutes

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Ingredients:

1 cup coconut sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/16 teaspoon ground cloves

1 cup tahini (stirred very well - try blending it with your blender if it is separated)

1 teaspoon vanilla

1 egg

1-1/2 teaspoon fresh ginger grated on a microplane

Optional: 1/3 cup ginger chips or finely chopped crystallized ginger

Directions:

1. Preheat oven to 350°F.
2. In a medium sized mixing bowl, combine coconut sugar, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Whisk briefly.
3. Add tahini, vanilla, egg, and fresh ginger to bowl, and use a spatula to stir until a stiff, sticky batter forms.
4. Optional: place bowl of batter in the fridge for 10 minutes to allow dough to stiffen a bit more.
5. Using your hands, roll dough into spheres by the heaping tablespoonful. Place spheres at least 2 inches apart of a baking sheet lined with parchment paper, and flatted slightly with your fingers.
6. Bake for 10-12 minutes, until cookies have spread and are golden. Cookies will still be quite soft when you remove them from the oven. Allow them to cool at least 10 minutes before attempting to move them to a cooling wrack or a plate.

Grain-Free Sandwich Cookies With Pumpkin Butter

I have been on a kick, going back to old Foraged Dish recipes and taking new photos. It is insanely satisfying to compare the old ones to the new. Progress is difficult to measure day-by-day, but all of those days add up! I’m sure, in three years, I’ll look back at my photos from 2018 and roll my eyes. C'est la vie.

These sandwich cookies were one of my recent victims, and since it is the season for baking and pumpkin, I thought it would be a good opportunity to update the whole post. That means a few updates to the recipe, too:

• Simplified. The original asked for both almond flour and coconut flour, but since 2015 I’ve discovered a much simpler grain-free shortbread cookie using just almond flour. I quite like the texture of the cookies, too! They are a bit chewy, stay together well, and have great almond and honey flavor.

• Drizzled with chocolate. How can you make a boring cookie look a little fancier? Maybe you’re thinking frosting, which is true, but since this cookie is a sandwich I wanted the filling to shine. I drizzled each cookie with chocolate, which was just the right touch!

• Doubled it. More is better right? In this case, there’s no doubt: the original recipe made about 6 sandwich cookies… what was 2015-me thinking?!?! A dozen is much more reasonable (but you still may want to double that if you’re cooking for a crowd).

Once baked, these cookies are stuffed with pumpkin butter, so the end result tastes a bit like pumpkin pie. Perfect match with a cappuccino! But I also experimented with filling the cookies with salted caramel. Oh. My. Goodness. Now that’s a treat! A bit like an alfajore, if you are familiar. I am definitely going to need to make an alfajore recipe now (Foraged Dish style, of course!).

Grain-Free Sandwich Cookies with Pumpkin Butter

Published October 26, 2015 by Caitlin Sherwood

Yield: 12-24, depending on size   |    Active Time: 60 minutes

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Ingredients:

2 cups finely ground almond flour

1/4 teaspoon baking soda

1/4 cup butter or coconut oil, melted

1/4 cup honey

1 teaspoon vanilla extract

1/2 cup pumpkin butter

1/4 cup dark chocolate

Directions:

1. In a medium mixing bowl, combine the almond flour, salt, and baking soda. Whisk until incorporated. Add the melted butter or coconut oil, honey, and vanilla, and stir until a dough forms. Shape dough into a disc (about 1 inch thick), wrap in plastic wrap, and place in fridge for 30 minutes to 1 hour to chill.
2. Preheat oven to 325°F. After dough has chilled, remove from fridge. Cut a piece of parchment paper to fit your baking pan.
3. On a separate piece of parchment, use a rolling pin to roll dough out to 1/4-inch thickness. Use cookie cutters to cut circles out of dough and place on baking sheet, with at least 1/2 inch between each cookie. Bake for 9 minutes, until golden. Allow to cool.
4. Once cookies are fully cooled, spread pumpkin butter on one cookie, and then use another to create a sandwich. Set aside, and then continue until all of the cookies are sandwiched.
5. Heat the chocolate in a microwave-safe bowl for 30-second intervals (string between each!) until chocolate is glossy and smooth. You can also do this in a double boiler (stir frequently). Drizzle melted chocolate over sandwich cookies. Allow chocolate to set before serving cookies.
6. Tip: You can use any sort of jam to fill these cookies! I also made a few with salted caramel sauce and they were SO. GOOD.

No-Noodle Lasagna

The first lasagna recipe I published on this blog called for twenty ingredients. TWENTY! That is not a typo. (I'm embarrassed to even link to that recipe, oh how much I've learned since 2015!)

Lasagna is one of those things that just has a lot of components, but I was on a mission with this one: Simplify. Because some weeks, even just having twenty ingredients on your shopping list is stressful. Right??

This version has less than half that number of ingredients. That said, it still needs to bake for 50 minutes, so if you are trying to serve this on a weeknight, doing all the prep ahead of time will help you out.

No-Noodle Lasagna

Published July 12, 2018 by Caitlin Sherwood

Serves: 8   |    Active Time: 90 minutes

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Ingredients:

1-1/2 cups marinara sauce (choose one that has basil or garlic, or make your own )

1-2 eggplants (1 large or 2 medium)

16 ounces ricotta

16 ounces hot Italian sausage, ground

10 ounces frozen chopped spinach, thawed

1-1/2 cups shredded mozzarella

1/2 cup shredded parmesan, plus more for serving

1 tablespoon olive oil

Optional: minced parsley for garnish

Directions:

1. Preheat oven to 450°F, and slice eggplants in thin, long strips — about 1/4-inch thick. Spread slices out in a single layer on a sheet pan, and brush with olive oil. Place in oven and roast for 20 minutes, until eggplant begins to soften.
2. Meanwhile, brown sausage in a skillet over medium heat. Once cooked, set aside.
3. Place thawed spinach in a strainer, and squeeze out as much extra water as possible.
4. Make the lasagna: spread 1/2 cup sauce in the bottom of a 9x16-inch baking dish. Arrange half of the eggplant strips as “noodles” in a single layer. Spread ricotta cheese over eggplant, and then top with sausage crumbles. Next, spread the spinach in a layer. Spread 1/2 cup sauce over top, and then layer the remaining eggplant in a second layer. Top with another 1/2 cup of sauce, and then top with shredded mozzarella and 1/2 cup parmesan.
5. Reduce oven temperature to 375°F, and bake lasagna covered for 25 minutes, and then uncovered for 25 minutes.
6. Allow to cool for 10 minutes, and then top with minced parsley. Slice and serve. Top with parmesan if desired.