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*

Healthy Chewy Gingersnaps

Healthy Chewy Gingersnaps

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.

Healthy Chewy Gingersnaps

^^ See how soft, moist and chewy these are?

Packed with flavor, sweetness and healthy ingredients, you will absolutely love these cookies!

Healthy Chewy Gingersnaps

Yield: 18 cookies

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
  2. In a microwave-safe bowl, add the soy milk and microwave until warm (took me 35 seconds). Whisk in the egg replacer powder.
  3. Whisk in the oil, vanilla sugar, molasses, extracts, spices and salt.
  4. In a large bowl, whisk together the oat flour, brown rice flour and cream of tartar.
  5. Pour the wet over the dry and fold together with a rubber spatula.
  6. 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.
  7. Slide the parchment paper off of the hot baking sheet and let cookies cool completely on the counter.

Notes

To store, keep cookies on a plate completely covered with plastic wrap.

This recipe is: reduced fat, low sugar, gluten free, vegan!

http://dessertswithbenefits.com/healthy-chewy-gingersnaps/

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:

nutrition label for Chewy Gingersnaps  nutrition label for Healthy Chewy Gingersnaps, desserts with benefits

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!

Healthy Chewy Gingersnaps

Healthy Chewy Gingersnaps

Enjoy!

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Labels: Brown-Rice-Flour, Cookies-and-Crackers, Eggless, Erythritol, Ginger, Gluten-Free, Low-Fat, Low-Sugar, Molasses, Nutrition-Label, Oat-Flour, Vegan

3 Trackbacks/Pingbacks

  1. Pingback: Healthy Chewy Gingersnaps - Desserts with Benef... on November 23, 2013
  2. Pingback: Desserts With Benefits on December 9, 2013
  3. Pingback: Gingerbread Round-Up | Strength and Sunshine on December 19, 2013

Comments (12)

  1. Dina: November 1, 2013

    these are one of my favorite holiday cookies. you really cut out the sugar and fat! would like to try them.

  2. Helen: November 1, 2013

    Could I try it with a real egg? Oh and could I use stevia instead of the stevia extract & the vanilla sugar?

  3. dessertswithbenefits: November 2, 2013

    Helen-
    I haven’t tried this recipe using a real egg instead of the egg replacer, but I’m sure it will work out just fine :)
    As for replacing the vanilla sugar, I’m not sure… I think it adds bulk and texture to both the dough and the cookies. If you do try omitting it though, I would recommend keeping a tablespoon or two of extra oat flour or brown rice flour nearby in case you need it to thicken/firm up the dough.
    Hope the substitutions work!! :)
    -Jess

  4. vegan voodoo: November 2, 2013

    you forgot the ginger!

  5. dessertswithbenefits: November 2, 2013

    Vegan Voodoo-
    The ginger is in the pumpkin pie spice :) I think pumpkin pie spice is really gingery, or at least the kind I get is!

  6. Kira: November 2, 2013

    What a “HealthAble Treat!” I would love to add this on my website, could I reference you? PS They looks so moist!

  7. dessertswithbenefits: November 5, 2013

    Thanks Kira! You can definitely link to my site, thanks :)

  8. We Enjoy Food: November 10, 2013

    Hi! I just wanted to say that I love your blog! I have tried many of your recipes, each with delicious results! I’m new to the world of food blogging, and you definitely inspire me! Thank you so much!

  9. dessertswithbenefits: November 10, 2013

    Awww, that’s so sweet. Thanks so much :)
    -Jess

  10. Kim: November 10, 2013

    Hi Jess,

    I tried this recipe and followed along all but the stevia extract, I used two 1g packs of stevia powder. My cookie batter was very runny, like cake batter. Maybe next time I should add a few tbs of extra flour?

    Kim

  11. dessertswithbenefits: November 12, 2013

    Kim-
    Hmmm… my dough wasn’t runny at all, and replacing the stevia shouldn’t have made a difference. I honestly have no clue what went wrong! Just wondering, did you weigh out the ingredients? Many ingredients (especially flours) are temperamental, so weighing the ingredients is always recommended. If you weighed out the ingredients and followed the directions in the recipe, I think in the next batch a few extra tablespoons of oat flour might help thicken the batter to dough.
    Fingers crossed!
    -Jess

  12. Kim: November 20, 2013

    Hi Jess,

    No I didn’t use a weight this time, I’ll give that a try next time :)

    Thanks!
    Kim

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