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Healthy gingerbread cookies

It's no secret, the holiday season is always super special, whether you celebrate Christmas or not!


Yup - there's no cozier season than this one. And nothing like a warm cup of cocoa and a few gingerbread cookies to make your day. I'm loving this sweater weather with all its ginger, cinnamon, apple cider, pumpkin, sweet potato, and toffee flavors. Can this last just a little longer please??


This was the first time I've ever made gingerbread cookies and it is definitely a "drop mic" moment. These healthy gingerbread cookies turned out so well - and if you are trying to enjoy this season while not going too crazy with food and ending up spending January of next year trying to shed off the muffin top - these yummy guilt-free cookies are your answer!


Healthy gingerbread cookies

To make these, you will need:


Dry ingredients:


- 3 cups of organic spelt flour, or whole wheat flour

- 2 tsp ground cinnamon

- 3/4 tsp salt

- 1/2 tsp ground cloves

- 1/2 tsp ground black pepper

- 1/2 tsp baking soda

- 1/4 tsp baking powder


Wet ingredients:


- 2 heaping tsp of fresh ground ginger

- 1/2 cup coconut oil

- 1/2 cup honey

- 3 tbsp organic maple syrup

- 1 large egg, room temperature


Icing ingredients:


- 5 tbsp greek yogurt

- 1 tbsp honey


Steps:


1- Mix the dry ingredients together in one bowl.


2- Mix the wet ingredients in a separate bowl: first mix the coconut oil together with the honey and fresh ginger until well incorporated, then add the maple syrup, and finally the egg. Mix until well combined.


3- Pour the wet ingredients over the dry ingredients and mix until dough forms (you will need to keep mixing, and your hands if needed, until dough forms).


4- Form a ball with the dough, place in plastic wrap, and leave in the fridge for 1 hour until it cools down.


5- Now to bake the cookies: preheat the oven to 180 degrees C.


6- Take out the gingerbread cookie dough and spread flour on countertop. Use a roller to spread the dough about 1/4 inch thick, then use your cookie cutters to cut out the cookies. Remove the excess dough aside, roll into a ball.


7- Place the cookies on parchment paper on an oven tray, and bake in the oven for 8-10 minutes (if you like them softer, 8 minutes should be enough). While the first batch is baking, you can make another batch using the remaining dough, and so on.


8- Let the cookies cool down for 10 minutes on a cooling rack then transfer. Leave the cookies to cool down overnight in an airtight container, and decorate with your healthy icing the next day by mixing the Greek yogurt together with honey and placing in a piping bag.


To store, place in the fridge in an airtight container for upto 1 week if they can last that long! Enjoy and have a very Merry Christmas!

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