Nov 1, 2013
Healthy Chewy Gingersnaps
Gingersnaps have been on my Recipe Wishlist for quite a few months now and I finally made a successful batch just last week. Yay! *does (an embarrassing) happy dance*
These healthy chewy Gingersnaps are soft, moist and sweet. They are full of flavorful spices like cinnamon, nutmeg, allspice and ginger, but are made without all the hormone-filled butter and refined white sugar and even more refined brown sugar like typical cookie recipes.
^^ See how soft, moist and chewy these are?
Packed with flavor, sweetness and healthy ingredients, you will absolutely love these cookies!
Healthy Chewy Gingersnaps
- 1/2 cup Unsweetened Vanilla Soy Milk, warm (other "milks" may work)
- 13g (1 tbs) Ener-G Egg Replacer
- 63g (4.5 tbs) Hazelnut Oil (or any other neutral oil)
- 96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
- 42g (2 tbs) Molasses (I use this brand)
- 2 tsp Vanilla Extract
- 2 tsp Stevia Extract
- 1 tsp Butter Extract
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 120g (1 cup) Oat Flour
- 120g (3/4 cup) Brown Rice Flour
- 2 tsp Cream of Tartar (baking powder might work too)
- 1/3 cup Homemade Vanilla Sugar, for rolling
- Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- In a microwave-safe bowl, add the soy milk and microwave until warm (took me 35 seconds). Whisk in the egg replacer powder.
- Whisk in the oil, vanilla sugar, molasses, extracts, spices and salt.
- In a large bowl, whisk together the oat flour, brown rice flour and cream of tartar.
- Pour the wet over the dry and fold together with a rubber spatula.
- When mixture is even, use a cookie scoop to portion out the dough. Roll the dough balls in a small bowl filled with the vanilla sugar, the place on the cookie sheet. Flatten lightly with the palm of your hand, then bake for ~9-10 minutes.
- Slide the parchment paper off of the hot baking sheet and let cookies cool completely on the counter.
To store, keep cookies on a plate completely covered with plastic wrap.
This recipe is: reduced fat, low sugar, gluten free, vegan!
I decided to compare my recipe’s nutrition label to the nutrition label of a typical cookie recipe that I found online. The AllRecipes nutrition label is on the left, the Desserts with Benefits nutrition label is on the right:
For two flavorful cookies of the same exact size, which label would you choose? That’s right, the label on the right My recipe’s nutrition label has:
- 110 less calories
- 5g less fat (and less saturated fat too)
- ZERO trans fats (compared to 5g of the dangerous/unhealthy fats in the AllRecipes recipe)
- ZERO cholesterol
- NO refined white sugar (compared to the 25g in the AllRecipes recipe)
- More fiber, more protein and more nutrients/vitamins/minerals
It’s strange how cookies can actually be made healthy, right?? Well, the recipe you see in this post is nutritious, whole grain and totally guilt free. One cookie has only 95 calories, 4g of fat and 1g of sugar!