Healthy Gingersnap Cookies
Healthy Gingersnap Cookies are made with a handful of pantry staples, warming spices, and no chilling time! Easy swaps for healthier ingredients only enhance the classic flavors and holiday spirit of these cookies!
Servings: 22 cookies
Calories: 108kcal
Ingredients
- 1/2 cup coconut oil softened or room temperature
- 1/2 cup cane or coconut sugar
- 1/3 cup unsulphured molasses
- 2 tsp pure vanilla extract
- 2 cups whole wheat or spelt flour
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.
- In a large bowl, add coconut oil and sugar; beat with an electric mixer until creamy. Add molasses and vanilla extract; beat until well combined. Add molasses and vanilla extract; beat until well combined.
- In another medium bowl, add flour, ground ginger, cinnamon, baking soda and salt; whisk until no lumps. Add to the bowl with creamed coconut oil and sugar, first stir with spatula and finish combining with electric mixer.
- In a small bowl, add sugar for coating. Using small cookie scoop, roll 1 inch balls and roll in sugar. Place on baking sheet 2 inches apart from each other.
- Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.
Notes
- Store: In a cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from air. If you find your cookies start to dry out, place them in an airtight container.
- Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.
- Butter: You can use softened butter instead of coconut oil, if using salted butter - skip salt. I like to use coconut oil in gingersnaps as it results in slightly crispier cookies and saves time not to soften butter.
- Any other flour: Gluten free flours are very finicky, all flours are. I have not tested this recipe with any other flour but you are welcome to try.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 135mg | Fiber: 1g | Sugar: 6g