Healthy Classic Winter Cookie
This time of year wouldn't be the same without some gingerbread cookies. And whether you are just cutting the dough in different shapes or making and decorating a whole gingerbread house, the taste and smell is always so familiar.
But since these cookies are normally made with a lot of sugar and butter, we knew we could do better (yay).
Healthy Gingerbread Cookies Nutritional Stuff
Ginger is clearly one of our main ingredients. You can use either fresh or dried, but it is much easier to use dried ground ginger when baking. Ginger has wonderful natural nutritional benefits, helping to treat nausea and diarrhea (and used to this day in traditional medicines) as well as helping to boost the immune system,
We are using 2 different kind of flours in this recipe due to their nutritional content for culinary purposes. Almond flour is high in healthy fats as well as vitamin E, and is low in carbohydrates. Whole-grain flour provides greater nutritional benefits than the white, refined alternative. It provides some carbs, fiber as well as iron.
As a sweetener, we have used agave syrup, which is great for maintaining steady blood sugar levels versus the spike and crash you get from sugar.
And instead of butter, we have used coconut oil. Coconut oil has a specific fatty acid composition which makes the fats readily available as an energy source from the liver.
Healthy Gingerbread Cookies Preparation Tips
If everyone eating these is at least 1-year-old, feel free to replace the agave with honey as a sweetener if you prefer.
If you find your dough a little too thin, try adding a little extra flour. If you need to soften it a little, then try adding a little coconut oil. However, the dough will seem a little oily and a little crumbly – this is normal and the mixture will firm up in the oven.
We made small cookie balls, getting about 20 from the recipe below, but play around with the shapes and sizes if you prefer!
What is your favorite healthy holiday recipe?
Healthy Gingerbread Cookies
- 1 cup almond flour
- ½ cup whole-grain flour
- 1 teaspoon cinnamon
- 1½ teaspoon ground ginger
- 1½ teaspoon baking powder
- 1 egg
- 5 tablespoon sweetener (honey, agave syrup, maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut oil
- Mix the dry ingredients in one bowl and the wet ingredients in another
- Combine the 2 bowls and mix well
- Leave in the fridge for about an hour to firm up
- Preheat the oven to 180°C / 360°F
- Shape the mixture as you want the cookies to look and lay them out on a baking tray (greased with coconut oil or lined with paper)
- Bake for 10-15 mins depending on the shape and size of the cookies