Healthy…(er) Ginger Cookies Recipe

It’s beginning to look a lot like Christmas around here and what would Christmas be without cookies?

I baked up some of these for our decorating day. They are Abigail’s favorite – yummy spices, super gooey out of the oven, and chewy soft for several days (although they don’t last very long around here). They are made with mostly coconut sugar, which doesn’t cause the blood sugar spike of cane sugar, Earth Balance vegan blend instead of butter, and just a little whole wheat pastry flour to make them a little bit healthier than normal cookies. (Hey, baby steps, right?) These are still a treat, so don’t overdo it.

Hope you enjoy them as much as we do!

INGREDIENTS:

  • 3/4 cup Earth Balance vegan sticks or tub blend, softened
  • 1/4 cup cane sugar
  • 3/4 cup coconut sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • *additional sugar (optional)

COOKING INSTRUCTIONS:

Total Time: 25 minutes; Makes: ~ 2 dozen

  1. When Earth Balance is softened, preheat the oven to 350°.
  2. In a large bowl, cream Earth Balance, cane sugar, and coconut sugar by beating on medium-high until light and fluffy (frosting-like texture, although you may still see some coconut sugar granules).
  3. Beat in egg and molasses.
  4. In another medium bowl, whisk the flours, baking soda, ginger, cinnamon, cloves, and salt.
  5. Slowly add the flour mixture to the creamed mixture; stirring until totally combined. (It might be sticky and that’s ok.)
  6. Scoop out enough to shape into a 2 inch ball. (This is tricky if dough is sticky, but it doesn’t have to look perfect. It will still bake into shape well.) Dip the top in a bit of cane sugar, if desired. 
  7. Place 2 inches apart on an ungreased baking sheet or stone. Bake at 350° until puffy and lightly browned on edges, but still slightly gooey in center; approximately 12-14 minutes.
  8. Remove and allow to cool on pan for 10 minutes. Eat some when warm and move rest to wire racks until completely cooled.

Store in an airtight container at room temperature for approximately one week. Freeze for up to three months.

Enjoy one with my favorite Easy Rooibos Chai Soy Latte.

Recommended: Good Choice Chocolate Chip Cookies, Best Vegan Pancakes, and The Gift of Health

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