Healthy Ginger Snap Cookies
These Healthy Ginger Snap Cookies are a yummy makeover of a classic gingersnap cookie. They are the perfect combination of spicey and sweet. They are soft baked, chewy, and will remind you of the holidays.
Equipment
- 2 Large mixing bowls
- Measuring cups and spoons
- Spatula
- Parchment paper
- Large cookie sheet
Ingredients
- 1/4 Cup Unsalted butter room temperature
- 1/2 Cup Coconut sugar 2 Tbsp for rolling
- 1/4 Cup Unsulfured molasses not blackstrap
- 1 Large Egg
- 1 1/2 tsp Vanilla extract
- 1 Cup Unbleached all-purpose flour
- 3/4 Cup Whole wheat flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Fine sea salt
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 2 1/4 tsp Ground ginger
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and 1/2 cup coconut sugar in a mixing bowl.
- Add in molasses and egg and stir until well combined.
- In a separate bowl combine flour, baking soda and spices.
- Add wet ingredients to the dry ingredients and mix until well combined.
- Add the remaining 2 tbsp coconut sugar to a bowl.
- Roll the cookie dough into 24 balls and roll each one in the coconut sugar.
- Place 12 balls on a baking sheet and flatten firmly with the palm of your hand into a circle.
- Bake in a preheated oven on the middle shelf for 10-12 minutes.
- Repeat the process with the 12 other dough balls.
- Let cool on sheet for 5 mins before removing to cool on a wire rack.
Notes
- I prefer my Ginger Snaps to be soft-baked but if you prefer them crispy bake them for 14-16 minutes instead of 10-12.
- The cookies will stay good for up to 7 days in a plastic container or zip-top bag.
- The cookies can be frozen for up to 3 months. Wrap them in parchment paper or wax paper and seal them in a zip-top freezer bag or secure container.
