1 ¼ cups all-purpose flour
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup softened unsalted butter
1 cup natural creamy peanut butter*
¾ cup organic sugar
½ cup packed brown sugar
1 Tbsp almond milk
1 ½ tsp vanilla paste
½ cup raw sugar
2 inch knob fresh ginger, peeled & grated
Heat oven to 350F/175C. Line two cookie sheets with parchment paper. Stir together flour, baking soda, baking powder and salt in small bowl. Set aside. Using a stand mixer, beat butter and peanut butter until whipped and creamy. Add the sugars and mix until well incorporated. Next add in egg, almond milk and vanilla paste. Turn mixer speed to low and slowly add in the Organic Bare Ginger until evenly distributed.
In a small shallow bowl, mix together raw sugar and grated ginger.
Form dough into 1 inch balls and roll in the ginger sugar. Space evenly on cookie sheets, allowing room for cookies to spread. Bake for 9-11 minutes. Cookies should be light golden and soft to the touch. Allow to cool 15-20 minutes before enjoying.
*You could also make these with almond or other nut butters. If you're feeling really gingery, try Big Spoon Roasters Almond Ginger Butter.