Not only are these healthy ginger snaps made with whole grain flour, they’re also perfectly spiced and lower in sugar than the average recipe.
I’ve been making these since circa 2011.
Over the years, I’ve tweaked this recipe numerous times, trying less sugar, a different fat, and various flours.
While these have a bit more sugar than I’m accustomed to, I’ve been making them this way for years and wanted to stay as close to our original beloved recipe as possible.
Ingredients and substitutions
- Flour – Whole wheat and whole spelt both work great.
- Baking soda
- Ginger, cinnamon, cloves
- Sea salt
- Olive oil – Grapeseed or melted coconut oil will also work.
- Cane sugar – Turbinado will also work. Coconut sugar tends to dry these out, so I wouldn’t recommend it here.
- Blackstrap molasses
- Water – If you double the batch, you can use one egg in place of four tablespoons of water.
Recipe steps
In a large bowl, mix the flour, baking soda, salt, and spices.
Separately, whisk the oil, sugar, molasses, and water. You can use a beater for this, but I just whisk it by hand. It’s important to whisk for 1-2 minutes until the ingredients emulsify.
Add the wet mix into the flour bowl, and stir everything until a dough forms.
Divide the dough into nine equal-sized cookies and place them on a parchment paper-lined baking sheet. You should be able to do this with your hands.
Refrigerate the dough for at least 30 minutes.
Recipe notes
Be sure to measure your flour carefully for the best results.
To up the ginger factor, you might add some crystallized ginger to the tops of the cookies before baking.
If you like ginger, you might like my Gingerbread Snack Cake!
Not into ginger? Try my Cut Out Christmas Cookies. They’re made with very little sugar, making way for a nice schmear of icing and holiday-themed sprinkles!
Healthy Ginger Snaps (Made with Olive Oil!)
Ingredients
DRY INGREDIENTS
- 1 cup whole wheat or spelt flour 120 grams
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ¾ teaspoons dried ginger
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cloves
WET INGREDIENTS
- 5 Tablespoons olive oil
- ¼ cup cane sugar
- 2 Tablespoons blackstrap molasses
- 2 Tablespoons water
Instructions
- Mix together the dry ingredients (flour, baking soda, salt, and spices) in a large bowl.
- In a separate bowl, briskly whisk together the oil, sugar, molasses, and water for 1-2 minutes until emulsified.
- Add the wet ingredients to the flour and stir until the flour is incorporated and a dough forms.
- Divide the dough into nine cookies, place them onto a parchment paper-lined baking sheet, and flatten them a bit with your hand. They should be ~1/4-inch thick.
- Refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350℉.
- Bake for 12-15 minutes.
- Cool completely (they will set and harden more during this time, yielding crisp edges and chewy centers).
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Best ginger snaps!
♥♥♥
There is no eggs in the ingredients, in the instructions step 2 it mention egg…how many an is it whites, yolks or both….i want to make these let me know
Sorry about the confusion, there is no egg in this recipe. It was updated from a previous version. Again, sorry about that!
Also, if you double the batch, you can use one egg in place of the water! 🙂