Oh, snap! Looks like we have some tasty ginger-spiced cookies to make this festive, holiday season. This gingersnap recipe is jam-packed with dates, almonds, coconut, and cinnamon. Plus, they’re flavored with fresh and ground ginger making them super tasty.
And, guess what? They’re healthy too! The dates act as a natural sweetener, which means there’s no need for added sugar of any kind. On top of that, you can easily make them vegan by replacing the egg for an egg alternative, making them a totally guilt-free holiday treat that would fool anyone for a more decadent cookie.
If you’re wondering what else this gingersnap recipe has to offer, buckle up. Here are some health benefits that’ll get you baking right away:
- Anti-inflammatory: Ginger contains gingerol, which works as a natural anti-inflammatory and antioxidant. Its cousins are turmeric and cardamom — two spice you could also add to these cookies.
- Supports digestion: Dates, one of the main ingredients in this healthy gingersnap recipe, are rich in fiber just like almonds and whole grain flour. And, as we know, fiber keeps your tummy happy by keeping your bowel movements regular.
- Heart-healthy: Almonds have been shown to keep cardiovascular diseases at bay while also helping to regulate cholesterol levels and minimize the amount of fat around your belly.
- Boosts immune system: Your taste buds will love the coconut, but so will your body. The lauric acid which coconut is composed of gets converted into monolaurin when eaten. Monolaurin is key in boosting your immune system and treating bacterial, fungal, or viral infections.
- Curbs cravings: Not only will you be satisfying a craving by eating these yummy gingersnaps, the fact that there’s lots of fiber and no added sugar means that your blood sugar levels will remain stable and you’ll feel full for longer.
Healthy gingersnap recipe
OK, you’ve waited long enough now – here’s all you knead to make these cookies (there are more holiday baking jokes where that came from). The prep process takes about 20 minutes, plus one hour of chilling the dough.
- 1 egg (or vegan egg alternative)
- ½ cup ground almonds
- 1 ½ cup whole grain flour (we used spelt flour)
- ½ cup coconut oil
- 2 Tbsp almond butter
- ½ cup pitted dates, chopped
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1 Tbsp fresh ginger, grated
- 1 tsp salt
- Add the egg, coconut oil, almond butter, dates, and freshly grated ginger to a food processor and blend until creamy.
- Add ground almonds, salt, cinnamon, and ground ginger, and mix again.
- Take the mass out of the mixer and transfer it to a bowl. Slowly add flour. Knead the mixture with your hands until you have a smooth dough.
- Store the dough in the fridge for 1 hour.
- Roll the dough out on a surface that is lightly dusted with flour. The dough should be about 4 millimeters thick.
Tip:Put the dough between two pieces of parchment paper and then roll it out. That way, you don’t need to dust a surface with flour.
- Preheat the oven to 320°F.
- Cut the cookies with your favorite cookie cutter and place the pieces on a baking tray that is layered with parchment paper.
- Place the tray in the oven for 10 to 12 minutes until they become slightly darker.
Feel free to add other spices like turmeric, cardamom, vanilla extract or almond extract to this gingersnap recipe. You can also let it snow, let it snow, let it snow, with a sprinkle of confectionary sugar or drizzle of white glaze. Shape your treats using your favorite cookie cutters or let the kiddos create handmade shapes.
If you’re up for discovering more healthy sweet treats, sign up for 8fit and upgrade to Pro. You’ll find nutritionist-approved cookie and cake recipes that won’t weigh you down. We’ve got gems like these Vegan Chocolate Chip Cookies, Quick Carrot Cake Cookie, Peanut Butter Banana Cookies, Almond Muffins and No-Bake Coconut Bars. Happy holiday baking!