Healthy Ginger Snaps
User Reviews
5
Healthy Ginger Snaps
Description
This recipe uses melted coconut oil and coconut sugar combined with egg white to form the wet base. Almond flour, coconut flour, baking soda, salt, ground ginger, and cinnamon create a spiced dry mixture. Mixing wet and dry ingredients with molasses produces a sticky dough, chilled briefly for easier shaping. Rolling dough balls in extra coconut sugar adds a sweet crust.
Baked at 350°F, the cookies develop darkened edges and characteristic cracks on top, indicating the right doneness. The coconut and almond flours give a nutty flavor and tender bite different from traditional all-purpose flour cookies. The ginger and cinnamon flavors come through distinctly without overpowering.
This ginger snaps recipe makes a flavorful treat for those looking for a different sweet cookie option, balancing spice and natural sweetness in a crunchy-chewy texture.
Ingredients
- 1/4 cup coconut oil melted
- 1 cup coconut sugar lightly packed, plus more for rolling
- 1 egg white
- 1 1/2 cups almond flour 5.4 ounces, plus 1 tablespoon
- 1/4 cup coconut flour 1.2 ounces, plus 1 teaspoon
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 tablespoons molasses plus 2 teaspoons
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat together the melted coconut oil, coconut sugar, and egg white until well mixed. Set aside.
- In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger, and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
- Stir the dry mixture, along with the molasses, into the wet mixture until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow the coconut flour to absorb some of the moisture.
- Once the dough has chilled, roll 1-tablespoon-sized balls in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
- Bake until the edges begin to darken and the top is nice and crackly, about 19-20 mins. I baked my cookies on a light colored baking sheet. I also tested them on a dark baking sheet, and they only took about 10-11 minutes. So watch very closely for those darker edges. The cookies will feel VERY soft, but they will crisp up a lot once cooled.
- Let cool completely on the pan and then devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 16.9g | 6% |
| Protein | 2.2g | 4% |
| Fat | 7.3g | 11% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 72.4mg | 3% |
| Potassium | 42.3mg | 1% |
| Fiber | 1.5g | 6% |
| Sugar | 14g | 28% |
| Calcium | 23mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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