Gingerbread Cookies

0 from 0 votes

Nothing satisfied a sweet tooth quite like these clean cookies!

These cookies were created by Tammie from Simple. Healthy. Tasty. After years of struggling with her weight and feeling deprived on diets Tammie changed her lifestyle. The weight came off and has stayed off for more than twelve years.

0 from 0 votes

Gingerbread Cookies

These gingerbread cookies are just the thing when craving a sweet treat.
Yield 24 people
Serving Size 1 cookie
Course Dessert
Cuisine Universal

Ingredients

  • 3/4 cup coconut oil melted
  • 1 cup sucanat
  • 1 egg or egg replacer
  • 1/4 cup blackstrap molasses
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 cups whole wheat flour (I use soft white wheat)

Instructions

  • Cream together oil and Sucanat. Add Egg or Replacer and molasses then mix in spices, soda and salt. Add flour last mix well if needed you may add up to 1/2 cup more flour to get a good dough consistency.
  • Roll into walnut-sized balls. May roll in Raw sugar in you want. Place on cookie sheet press down gently with hand to flatten. Alternately, flatten all of the dough together with a rolling pin on wax paper and use cookie cutters to make shapes such as stars.
  • Bake at 350 degrees for 8-10 minutes longer if you like crunchy Ginger Snaps. Let cool for 3-5 minutes before removing from pan to cooling rack.

Nutrition Information

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 20.1g | Protein: 1.4g | Fat: 7.1g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 608mg | Sugar: 10.9g |
SmartPoints (Freestyle): 7
Keywords Holiday, Kid-Friendly, Vegetarian

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9 Comments

  1. This recipe is so nostalgic to me, The molasses reminds me of breakfast in the south with biscuits and molasses. This recipe is also very easy to make.

    1. Mikki, It’s an unrefined sweetener that has a slight molasses taste. You can find in most organic sections of the grocery store. You can also use coconut palm sugar instead of sucanat, which can be found near the regular white sugar.

  2. I just made these, and all I can say, is THANK YOU for another amazing recipe! My husband tried one and he said they were better than store-bought ones! That is saying A LOT in my house!!!

  3. I love the cookies. How can I tone down the coconut oil flavor? It overpowered the ginger in my recipe. I even added a bit more ginger (love that bite!) but , alas, coconut oil is still stronger.
    Thank you very much

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