It’s almost summer.
Seriously, summer could not come any slower. I feel like it’s been over 70°F outside for months, and yet it’s still not yet June? And I still have homework due, exams to study for, and no free time?
The truth is, the main reason I’m so impatient for summer is because I have so many ideas for yummy treat recipes that will be perfect for the summer months! To name a few: fruit parfait kabobs, banana fudge popsicles, and light lemon cupcakes. Yum, yum, and yum!!
Not to mention, I have some very exciting news! Beginning June 2nd, I will be returning to my old schedule of three recipes a week! I’ll be posting a new recipe Tuesday, Thursday, and Sunday every week, most likely around 9:30 EST each morning. And I couldn’t be more excited!!
On another note: this recipe is one of my new favorites!
I’ve recently gotten into storing my treats in the freezer, instead of just in Tupperware on the kitchen counter. And let me tell you, best decision of my life. Want an Apple Cinnamon Breakfast Cake Square? Simply pop one out of the container in the freezer and reheat in the oven (on broil) for a few minutes. Then drizzle with melted peanut butter and oh lord you’ll be in heaven. More in the mood for a Double Chocolate Muffin? No worries, just pop it in the microwave and it’s ready in seconds! (And let me tell you, the melted chocolate chips are unreal.)
These Mocha Cinnamon Gingersnaps are no exception! So here’s the gist: these cookies have a light mocha/coffee taste (it will be stronger the stronger your coffee!), complemented by the brown sugar undertones (from the coconut sugar!), and classic cinnamon-snickerdoodle topping. And when enjoyed warm with a cup of coffee… There’s no comparison.
Of course, because these cookies are so healthy (74 calories per cookie!!), they won’t have as long a shelf life as classic snickerdoodles. Yet, instead of having to share them (gasp!) or throw them away after a week, why not just store a container of them in the freezer, then reheat them whenever you’re in the mood for a yummy treat?
I know, genius! (Don’t make fun of me if you’ve been storing you’re baked goods in the freezer for years. ;))
And in the case of summer, I guess I’ll soon have to break out the iced coffee to enjoy with these babies! 😉
Mocha Cinnamon Snickerdoodles
- 1 1/4 c old fashioned oats
- 1/2 c coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c coconut sugar
- 1/4 tsp cinnamon
- 1/4 c egg whites
- 3 tbs coconut oil
- 1/2 tsp vanilla extract
- 1/4 c strong coffee
- 1/4 tsp cinnamon
- 1 tbs white sugar
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)