It’s Christmas Eve day, and we made cookies.
Really delicious ginger snap cookies.
The soft, chewy kind of ginger snap cookie.
Sold yet? No!? What if we told you that these are healthy ginger snap cookies? (Surprise surprise) What if we told you that it’s ok for you to eat more than one of these at a time? (unless, of course, you wish for them to last for more than a day.)
And what perfect timing: A cookie recipe the very night you have to leave cookies out for Santa. He’ll be eating a lot of cookies that night, so why not help the guy out, and give him some whole wheat, low fat, no refined sugar cookies? Pair that with a glass of low fat milk, and he’s all set for a healthy snack that’ll help him make it through all of his rounds. 😉
And so will you!
Chewy Ginger Snaps
Prep time: 10 min
Bake time: 10-12 min
Makes: 12 cookies
1 1/4 c. whole wheat flour
1 tsp baking soda
1 tsp each cinnamon and ginger
1/2 tsp cloves
1/4 c. almond butter
1 tbsp coconut oil
2 tbsp maple syrup
2 tbsp molasses
Preheat oven to 350 F.
Combine wet and dry ingredients in separate bowls. Add wet to dry and stir until just combined. Roll dough into 12 balls and place them onto a prepared cookie sheet. Flatten with a fork and bake for 10 to 12 minutes.
We hope everyone’s Christmas preparations are going well (we know we’re elbow-deep in rolls and bread baking!), and we hope that everyone has a very merry Christmas surrounded by family, friends, and of course good food! 🙂