These cookies are definitely extremely customizable.
Are you someone who loves crunchy ginger snaps? Flatten them a bit more, then bake them for an extra 2-3 minutes.
Like them softer? Bake for 10 minutes and keep them a bit thicker.
I love gingersnaps. But I’m not a huge fan of the harder ones. So maybe not gingersnaps, but definitely ginger cookies.
In truth, I think everything around the holidays should be your own. Whether that’s how you spend your Christmas Eve (with family, reading a good book, or maybe even just relaxing), or what dishes you like to prepare for gatherings with family & friends. And that’s why I love these Gingersnaps so much! My younger sister definitely prefers the snappier snaps so instead of going out and purchasing a bag of them, we can easily accommodate everyone’s wishes by simply baking half of them 2 minutes longer!
My sister also has a problem with the H-word. Healthy. Tell her something’s healthy, and she won’t come within ten feet of it. Especially if she thinks you’re going to ask you to sample it.
Therefore, most of the time (actually 110% of the time), my mom and I are forced to trick her into eating healthy things by not actually telling her they’re unhealthy. Whether that be putting blueberries in her spaghetti sauce (one of my favorite tricks, I highly recommend it if you have a picky eater or you want to incorporate more fruits into your diet… it gives the sauce a nice sweet taste, offsetting the salt or spice, but otherwise doesn’t change the taste!), or naming green smoothies “detoxifying”, and then adding 2 tbs lemon juice to make them as sour as her favorite gummy candies… We’ve pretty much done it all.
These Gingersnaps are actually a perfect example of one of our secretly healthy tricks. They’re made with Coconut Sugar, which makes them taste like they’ve been made with brown sugar. But they’re actually packed with wheat flour, almond meal, and out flour for a healthy, whole grain punch! Not to mention, they’re made with real ginger so they’re that much more divine.
In fact, these are the perfect guilt-free treat for winter! They have all the deliciousness of classic gingersnaps, but are a much healthier option than the roof of your gingerbread house.
And did I mention they take about 2 seconds to make, and fill the whole house with a sweet, ginger scent while baking.
Now tell me that’s not what you want to fill your holiday with!?
Brown Sugar Gingersnaps
- 1 c whole wheat flour
- 1/2 c almond meal
- 1/4 c old fashioned oats, ground into oat flour
- 1 tsp baking soda
- 1/2 c coconut sugar
- 2″ ginger root (or about 1 tsp dried ginger)
- 1/2 tsp cinnamon
- 2 tbs molasses
- 1/4 c melted coconut oil
- 1 egg
Preheat oven to 350°F. Combine whole wheat flour, almond meal, oat flour, baking soda, and coconut sugar in a large bowl. Grate ginger root and add to batter (or just toss in dried ginger). Add cinnamon, molasses, and melted coconut oil and mix. Add egg and mix until combined. Scoop into 1 in balls and drop onto a cookie sheet. Press down slightly. Sprinkle with extra sugar, if desired. Bake for 10 minutes, or until golden brown. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 20 cookies)