Practically Healthy Gingersnap Cookies
Indulge in the warm, spiced flavors of *Practically Healthy Gingersnap Cookies*, a guilt-free twist on a holiday classic! Made with nutrient-rich whole wheat flour, coconut sugar, and a touch of unsulfured molasses, these cookies deliver a cozy, aromatic bite while sneaking in healthier ingredient swaps. The combination of ground ginger, cinnamon, and cloves creates a perfectly balanced spice profile, while the optional granulated sugar coating adds a delightful crunch. With just 20 minutes of prep time and a soft, chewy texture that's irresistible, these gingersnaps are the perfect treat to satisfy your sweet tooth without the regret. Bake them for your next holiday gathering, cozy tea time, or simply to fill your kitchen with the comforting scent of homemade baked goods.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter (softened)
- 0.25 cup Coconut oil (melted and cooled)
- 0.5 cup Coconut sugar
- 0.25 cup Unsulfured molasses
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Granulated sugar (optional, for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the whole wheat flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, coconut oil, and coconut sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the wet ingredients and mix until fully combined.
Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
If desired, place the granulated sugar in a small bowl. Roll the cookie dough into 1-inch balls and lightly coat each ball with the sugar.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops begin to crackle. Be careful not to overbake for a softer texture.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 325.4 g | 118% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 187.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 257 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
