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Ginger Wasabi Cookies


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Ginger Wasabi Cookies


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Ginger Wasabi Cookies

These cookies are much sweeter than you would expect, and the wasabi flavor is a subtle final note -- not at all overpowering. The melted chocolate chips create the perfect "milk and cookie" childhood moment.


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min




  • 3/4 cup Coconut oil
  • 3/4 cup Brown Sugar
  • 1 Egg
  • 2 teaspoons Vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1/2 cup almond meal
  • 1 teaspoon salt
  • 3 teaspoons ginger powder
  • 4 teaspoons Golds Wasabi Sauce
  • 2/3 cup Chocolate chips
  • 1/3 cup Soy milk


Combine the wet ingredients, except for the soy milk, in one bowl and mix with a spatula.

Combine the dry ingredients in a second bowl then pour into the wet ingredients.

Mix the two, once they start to combine, add the final 1/3 cup of soy milk.

Using a tablespoon, form the cookies in your hand and lay on a cookie sheet, spacing evenly so they don’t expand and stick together. Gently press the cookies with a fork.

Pre-heat the oven to 375 degrees and cook for 20 minutes.

Allow to cool before serving.

About This American Bite


Yosef Silver, author of This American Bite, is a passionate food writer with a love for photography, living in Overland Park, KS with his wife and two children. Silver’s recipes are kosher, many are vegetarian or vegan. This American Bite has received recognition from the Kosher blogging community for a fresh approach to Kosher living in the Mid West.

Follow Yosef on Twitter @ysilver or visit This American Bite for a whole food approach to kosher cooking.





2 Responses to Ginger Wasabi Cookies

  1. Have to say this is not a combination of ingredients I would have thought of, but I am fascinated enough to try this.

  2. And now I have this shabbat’s dessert all figured out. Thanks Yosef! :)

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