sayhealthy.net – A recipe healthy ginger cookies, with unrefined coconut, light on the butter and a zesty spice. Sub gluten-free flour for a gluten-free alternative or regular cookie recipe.
It’s okay if you don’t. It’s been a while since we and I won’t be offended if you consciously (or unconsciously) me from your in the interim.
But let’s be honest, didn’t notice. There was a time in when I genuinely if I took one day off from blogging, all forget THM. I over that and taking a from blogging is not it used to be.
I’m I’ve learned to relax and not this whole blogging gig takes over, but then a 5 a 10, turns into a and your motivation to show up seems non-existent.
And other it’s less about, and more about life. Like when you leave on a 7, to the total you’re on 1, rejig your, end up in two massive snowstorms and find yourself with a 4-day Thanksgiving bonanza. It’s in these that you have to accept that decision is to give yourself some and trust that your entire and business won’t crumble despite having zero in place to help it thrive.
They’re a mini of the Starbucks Ginger Molasses Cookies, but lighter on the butter and but not on flavor. They perfectly with gluten-free flour, but if you’re not GF, regular flour. to Starbucks for redefining the ginger molasses cookies, to the kitchen I have access to, to recreate my healthy at home, and you guys for being plain awesome.
Healthy Ginger Cookies
- Serves: 20-24 cookies
- Prep time: 10 mins
- Total time: 30 mins
- Cook time: 20 mins
Ingredients Healthy Ginger Cookies Recipes
- 1/2 teaspoon sea salt
- 1 large egg
- 2 cups flour (I used gluten-free)
- 3/4 cup coconut sugar (reserve 1/4 cup for rolling)
- 1/4 cup unsalted butter, softened
- 1/4 cup sulfured molasses
- 1/2 teaspoon ground allspice
- 2 teaspoons baking soda1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- pinch of cracked black pepper
- Preheat oven to 350 degrees F.
- Combine butter and 1/2 cup coconut sugar.
- Add in molasses and egg and stir until well combined.
- Add wet ingredients to dry until well combined.
- Add remaining 1/4 cup coconut sugar to a bowl.
- Place on baking sheet and flatten firmly with palm.
- Roll dough into 20-24 balls and roll each one in coconut sugar.
- Repeat until all cookies have been baked (about 12 per tray)
- Bake for 8-10 minutes (8 for softer cookies and 10 for crispy).
- In a separate bowl combine flour, baking soda, and spices.
- Let cool on a blade for 5 mins are removing to cool on a wire rack.
- Will keep for up to 5 days in an airtight vessel.
if using regular flour, cut quantity by a 1/4 cup (i.e. 1 3/4 cup flour)