I love gingersnap cookies and have been experimenting with recipes for a while to come up with a healthy alternative to the store-bought versions, which are often full of sugar, preservatives, and caramel color (a known carcinogen). After much trial and error exploring various gluten-free flours, I finally found my favorite recipe! Best of all, they’re wheat-free and sugar-free!
I love these with my morning chai latte or solo as a mid afternoon crunchy snack. Beyond these cookies being an adorable and healthy way to snack, they are also loads of fun to make and you can get very creative with the shapes you choose.
Yummy and Healthy!
Before we get to the recipe here are some of the health highlights of these cookies:
- Ginger: Stimulates the digestive system while at the same time soothes the intestinal tract. Ginger is also an anti-inflammatory food.
- Cinnamon: Keeps blood sugar levels steady by lowering the rate at which the stomach empties after a meal. This has a significant impact on rising blood sugar levels after a meal.
- Maple syrup: Contains a high concentration of minerals like manganese and zinc, which are also antioxidants.
- Blackstrap molasses: Another sweetener which is actually good for you, with a concentration of minerals such as manganese and some B vitamins.
Here’s the recipe!
- 2 cups spelt flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp Himalayan pink rock salt
- 1 ½ tsp cinnamon
- 2 tbsp ground flax seeds
- 1 flax or chia egg (mix 1 tbsp of ground flaxseed or chia seeds in 3 tbsp water and let set in fridge for 10-15 minutes)
- ½ cup coconut sugar
- 2 tbsp maple syrup
- 2 tbsp blackstrap molasses
- ¼ cup Earth Balance or coconut oil
- 1 tsp vanilla extract
- 2 tbsp fresh minced ginger
- Mix your flax/chia egg and put it in the fridge to set.
- Preheat the oven to 350 F (175 C) and line a baking sheet with parchment paper.
- In a medium bowl mix together all the dry ingredients and set aside.
- In another bowl mix together all the wet ingredients (including the flax egg).
- Slowly add the wet ingredients to the dry by folding in the dough gently.
- The dough should be slightly crumbly. Split the dough into two halves and on a clean surface begin to roll the dough until it’s about ¼ inch thick.
- With a cookie cutter of your choice, begin to cut the dough and add the cookies to the prepared baking sheet.
- Once you have finished cutting all the dough (you may need to bake these in two batches), bake the cookies for about 16 minutes until the edges become brown. I bake mine on convection for 13 minutes.
- Let the cookies cool for 10 minutes and enjoy!
I recommend 2-3 as a snack depending on the size you choose.