Healthy gingersnap or ginger molasses cookies that are chewy, spicy and moist. And they are vegan, which is a bonus. If you are out of butter and eggs, you can still make these healthy cookies. You just need Earth’s Balance Whipped Buttery Spread which is widely available and is fantastic on a toast. So, keep it on hand.
I do not follow any specific diet. For a change and health reasons, I like to change things up and skip dairy and meat products occasionally. In fact, all of my last week’s creations were vegan – Healthy Caramel Popcorn, Almond Flour Thumbprint Cookies and Winter Fruit Kale Salad. See, I mean it.:)
The amount of eggs, butter and meat we consume as a society today is overwhelming. If we were more educated about GMO foods and their harm on us and the planet, all of us would be better off and many diseases like cancer, autism and diabetes wouldn’t exist. You got my point. Now back to cookies.
These gingersnaps are molassy, spicy and chewy. I love chewy desserts. And moist. Just like your grandma’s. She would never be able to tell a difference. Just don’t say they are vegan.
The cookies are much lighter colour in the photos. 3 tbsp of molasses was enough to make them taste right and keep sugar in check. Feel free to add more. I barely used a tablespoon of white sugar for dusting, a lot of which falls off anyways.
These gingersnaps are great for your next cookie exchange. Wow your girlfriends. Whenever someone tastes my healthy baked goods, the feedback is that they taste “normal”.:) Store them in an airtight container, otherwise they will dry out.
- 2/3 cup vegan butter like Earth Balance Whipped Buttery Spread
- 1/4 cup agave nectar
- 3 tbsp raw brown sugar
- 3 tbsp molasses
- 1/4 cup almond milk, unsweetened
- 1 cup white whole wheat flour + 1 cup whole wheat flour (or 2 cups of any kind is fine)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger, dry
- 1/2 tsp cloves, ground
- 1/8 tsp salt
- Sugar for dusting (optional)
- In a large mixing bowl, add butter, agave nectar and brown sugar, and beat with a mixer on medium-high for about 1-2 minutes. Add molasses and almond milk, beat scraping the sides of the bowl until smooth.
- Add Dry Ingredients to a medium bowl and mix until combined. Add to a bowl with Wet Ingredients and mix with spatula until combined. Refrigerate for 10 minutes.
- In the meanwhile, preheat oven to 350 degrees F and line large cookie sheet with parchment paper.
- Using small-medium scoop, place scoops of cookie dough on prepared baking sheet and bake for 12 minutes. Cookies do not spread much, so leave 1"-2" in between. Remove from the oven, transfer to a cooling rack and dust with sugar. Repeat this step until you run out of dough.
Servings Per Recipe: 30 cookies
Amount Per Serving = 1 cookie:
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 50.7 mg
Total Carbs: 11.0 g
Sugars: 4 g
Dietary Fiber: 1.2 g
Protein: 1.1 g
WW Points+: 2