Hey my lovelies! So autumn has officially made itself known…
With the weather changing ever so quickly, there has never been a more perfect time to curl up with a hot drink and a cheeky ginger cookie. Still healthy eating, it was important for me to try and create something with no artificial sugars in. So here it is! Made healthy with no refined flour or sugar—but you’d never know it!
There’s no need to roll and flatten the dough, and no refined sugar coating. They’re made with entirely wholesome clean-eating ingredients, and they still have that same wintery spicy flavour that you love!
In order to create the iconic flavour of gingerbread, gingerbread cookies and gingersnaps, you need two important ingredients: ginger and molasses (I use black treacle for mine). Molasses brings a warmth to the cookies that’s absolutely irresistible, so don’t skip it!
Because of the unrefined liquid sweeteners of molasses and honey, this cookie dough is wet. When you first mix it up, it looks more like thick cupcake batter than cookie dough, so chilling is mandatory.
Chilling helps stiffen up the cookie dough so it won’t spread as much while baking. You can also shape the mounds of cookie dough to be taller than they are wide to further prevent spreading and create thicker cookies. Do not flatten them because they’ll turn into one big cookie blob on the baking sheet.
Soft-Baked Ginger Cookies
- 150 g Plain Flour
- 1.5 tsp Baking Powder
- 1.5 tsp Ground Ginger
- 0.5 tsp Ground Cinnamon
- Pinch of Salt
- 2 tbsp Unsalted Butter (melted)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 60 ml Molasses (black treacle)
- 5 tbsp Honey
Simply add all of the ingredients into a bowl and whisk together. I use my big blender which makes the mixing process very easy. Chill the cookie dough for 30 minutes in the fridge, or up to 2 hours. (If chilling longer than 2 hours, cover the cookie dough with plastic wrap.)
Preheat the oven to 160°C (gas mark 3), and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared baking sheet. Bake at 160°C for 12-15 minutes. Cool on the tray for at least 10 minutes before transferring to a wire rack.
Chilling the cookie dough helps prevent the cookies from overly spreading on the baking sheet. If baking right after mixing up the dough, the cookies would spread into one big cookie blob on the baking sheet.
If only chilled for 30 minutes, make sure the cookie dough is as tall as it is wide. Do not flatten the cookie dough, or else the cookies will be extremely thin.
Maple syrup or agave may be substituted for the honey.
69 kcals | 12.1g carbs | 1.9g fat | 0.8g protein