healthy ginger snap cookies

Today I wanted to bake some traditional Christmas cookies, but with a fresh, modern and healthy twist. I got inspired by something we use to hang in the windows for decoration in Norway for Christmas time, and the result was this healthy ginger snap cookie recipe. We put cloves into the orange, decorate it with a red ribbon, and hang it up in the window. The result makes a super- Christmasy smell in the house! So the two secret ingredients in these cookies are orange and a tiny bit of grounded clove.

healthy ginger snap cookie recipe

These healthy ginger snap cookies contain almond flour which boosts 40% protein, and loads of other healthy nutrients. In addition to be low- carb and gluten- free. Also I recently discovered these ecological and flavorful coconut oils. They are amazing! I used the orange infused one, of the Cocosa gourmet (site in norwegian)- range, in these cookies, but if you do not have that you could also use the zest of one orange, approx 1-2 teaspoons. Or just make them plain healthy ginger snap cookies.

Healthy ginger snap cookies

These cookies for me are Christmas in one cookie. And they are som easy to make! I used brown rice syrup for this one, but I will also recommend to use honey as it may add an even more christmasy feel to the cookies. Agave syrup is also a great sweetener as it is low in GI. Please have a look below in the “tip and substitution” section for further substitutes.

Ingredients:

150 grams Almond flour (blanched)

40 grams (2 tablespoons) Lactosefree yoghurt naturalginger snap gluten free recipe

50 grams Coconut oil (I use Cocosa coconut oil)

15 grams Gourmet coconut oil with orange ( I used Cocosa gourmet orange)

150 grams Brown rice syrup OR 150 grams Acacia honey OR 125 grams Agave syrup

1 medium sized egg

1 teaspoon baking soda

1/2 teaspoon bicarbonat (natron)healthy ginger snap cookies gluten free

1/5-1/4 teaspoon grounded cloves

1/4 teaspoon grounded ginger

1/4 teaspoon grounded cinnamon

Method:

1. Set the oven to 200 degrees celsius.

2. Melt the coconut oils on very low heat.

3. Whisk togheter the egg, the lactose-free yoghurt, the rice malt syrup (or whatever sweetener you use) and the coconut oils.

4. Blend all the dry ingredients in the wet mix, and mix well to a nice dough.

5. Put it in the freezer for approximately 10-20 minutes.

6. Put some oil on your hands and on the bench, before you bake out the cookies. Roll the dough flat, ca. 0,3-0,4 cm, and stick it out with cookie cutters of your choice.

7. Put the cookies on a parcement paper and put them in the oven for ca. 10 minutes. They should be dark golden on the edges.

8. Cool them down on a wire rack.

Tip and substitutions:

  • Brown rice syrup can be substituted with 15o grams raw honey or 125 grams Agave syrup.
  • Cocosa orange gourmet/ flavoured coconut oil can be substituted with 1-2 teaspoons grated orange zest.
  • Cocosa coconut oil can be substituted with butter if you are not that fuzzed about having it as healthy as it is meant to be.
  • Lactosefree yoghurt natural can be substituted with regular youghurt natural or soy- yoghurt if you can eat that.
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