Healthy Ginger Snaps
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.
Servings 30 cookies
Calories 104kcal
Ingredients
DRY INGREDIENTS:
- 2 cups whole wheat or spelt flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ½ teaspoons dried ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves
WET INGREDIENTS:
- ¾ cup grapeseed oil or melted coconut oil
- 10 Tablespoons coconut sugar
- ¼ cup blackstrap molasses
- 1 large egg
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 egg for about one minute.
- Add the wet ingredients to the flour and stir until the flour is incorporated and a dough forms. The dough is thick.
- Transfer the dough to a piece of wax or parchment paper, and roll it to form a two-inch wide cylinder.
- Refrigerate the dough for at least 30 minutes. I've refrigerated it overnight.
- Preheat the oven to 350℉.
- Slice the dough into 1/4-inch thick rounds, and place them on a parchment paper-lined baking sheet. You should get about 30 cookies.
- Bake for 8-10 minutes.
- Cool completely (they will set and harden more during this time, yielding crisp edges and chewy centers).
Notes
Nutrition facts based on using whole wheat flour and grapeseed oil.
Weight Watchers points: 4
Nutrition
Calories: 104kcal | Carbohydrates: 12.5g | Protein: 1.1g | Fat: 5.7g | Fiber: 0.3g | Sugar: 5.5g