Soft-Baked Gingersnap Cookies
These cookies are a healthier take on the traditional gingersnap cookie, perfect for baking around the holiday season, or anytime you’re looking for a just-sweet-enough pairing to enjoy with a hot cup of tea! If you’re a fan of ginger, these are sure to be up your alley - I used both ground ginger and fresh grated ginger to add a slight kick and take advantage of ginger’s health benefits.
Ginger contains a compound called gingerol, which is not only helpful for easing nausea and settling an upset stomach, it can also help to improve digestion. If you’re dealing with a sluggish gut, research suggests that gingerol may aid in gastrointestinal motility, helping food to move along through the digestive tract.
This recipe uses a combination of nut flours and oat flour to achieve a soft, yet slightly chewy texture. Additionally, this combination of flours is higher in fiber than the all-purpose white flour traditionally used. The egg whites allow for a lighter, airier end product, but using one whole egg works fine as well.
I love to pair these cookies with ginger tea as a dessert or afternoon treat. Enjoy!
Ingredients (yields ~12 cookies):
1/2 cup oat flour
1/2 cup almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 cup coconut sugar
3/4 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
3/4 tsp fresh grated ginger
1/4 cup creamy almond butter
1 Tbsp + 2 tsp molasses
2 egg whites
1 + 1/4 tsp vanilla extract
Directions:
Preheat oven to 350 degrees F.
In a medium-sized bowl mix together all of the dry ingredients (oat flour, almond flour, coconut flour, coconut sugar, baking soda, spices, and salt) until well-combined.
In a large bowl, mix together all of the wet ingredients (fresh grated ginger, almond butter, molasses, egg whites, vanilla extract) until well-combined.
Gradually add the dry mixture to the large bowl with the wet ingredients and mix until well-combined, to form a dough.
Form the dough into small balls and place on a lined cookie sheet. Gently press down on each ball of dough to flatten slightly.
Bake for ~7-10 minutes. Allow to cool, and enjoy!