The World’s Healthiest Ginger Cookies

Don’t tell me this is unseasonal. This is actually perfect timing.

Ginger is magical, and therefore transcends all seasons.

When your stomach is doing somersaults better than you can (What? I’m not a good gymnast!), you don’t care what the heck the weather is like outside. You are tired of downing pepto bismo like it’s almond milk. You just want to go back to your old self so you can do yoga, eat peanut butter, and stalk dessert flavors on Pinterest like a normal person.

Because that is what normal people do! That was not a question. I have my glimmers of normality sometimes and therefore would know how normal people act. So there.

So here I am, wallowing on the couch in the discomfort of my stomach’s uncoordinated somersaults when something occurs to me: I don’t have to take this anymore.

Isn’t ginger supposed to be good for you stomach? Sure! Why not? What is the best way to eat ginger AND solve a sweet tooth food blogger’s cold? Cookies! Come to think of it, “cookies” would’ve been the answer to any question I could’ve asked.

I’m sorry you’re sick, honey. What will make you feel better? Cookies! Why aren’t you working on the math packet you’re supposed to be doing? Cookies! Why do you insist on wearing yoga pants in public? Cookies!

But I digress.

Okay, so there is a teensy weensy little bit of oven time required for this recipe, but it’s only 10 minutes. I am a total weeny when it comes to heat (yeah, I said it), but even I can handle ten minutes of oven time.

But if you can’t handle the heat, get out of the kitchen… while your significant other (love you Mom!)  fans you and feeds you these ginger cookies he/she baked for you as you are perched on the couch. Or the lawn chair in the front yard.

Hey, who knew ginger was such a summer-friendly cookie after all?

 

 

The 1/8 teaspoon of ginger called for in these cookies will make you feel all better. Or at least the sheer cookie-ness of them will.

Enjoy!

-Kelly M.

 

 

 

 

 

 

 

Comments

  1. Caitlin says

    That’s it..I MUST find coconut flour somewhere..Another wonderful recipe, and just at the right time! Eventhough it’s summer here, I can count the sunny days on one hand..the rest have been nothing but rain.
    If only you could be my personal chef :p.

  2. says

    I love ginger recipes, and I am happy to see one posted midsummer instead of the holidays. Afterall, everyone posts them during that time of year, so why post it when it might get lost in the shuffle?
    At least, that is the theory behind my Pumpkin Week in Spring I do on my blog, heehee.
    Anywho, well played.

  3. says

    awww hope you feel better really soon Kelly! And funny you mention ginger! I was just making Greg a bunch of ginger and honey tea when his stomach was going crazy on him and he was feeling nauseous. I don’t know if that will help, but give it a try!

  4. says

    Heh. I loved looking at the nutritional info. Store bought: 90 calories. *Scrolls down a bit* FF: 6
    That’s just too funny…
    And, yes, I agree – 10 minutes of oven time is TOTALLY acceptable when making cookies.
    And stalking desset flavours on pinterest is completely normal…

  5. says

    WHY have I not come across your blog before now?!! Wowieeee, seriously good recipes girly!! And I am making these like ummm..right in a MINUTE! I love ginger cookies soooo much and these are flippin amazing!! <3

  6. tam says

    hello, i have been searching for a healthy ginger flavoured biscuit thank you!
    just wondering if you can use any type of flour for this recipe as i can not buy coconut flour near where i live. thanks tam x

    • says

      Thanks for the question, Tam! Unfortunately, I would not substitute anything for coconut flour and expect edible results. I know how hard coconut flour is to find, but you can buy it online here I hope this helps!

  7. says

    Hi! these look great, I was wondering by chance if these would work or bake right, even if I omit the baking powder? Thanks, I plan on making these yummy cookies soon :)

    • says

      Thank you for the question, Kristen! I haven’t tried this recipe without the baking powder, but I don’t think the cookies will be altered too much if you just left the baking powder out. If you try it, could you let me know how it goes? Thank you!

  8. Jess says

    I just made these and baked them according to your directions but they never got browned like yours did. The bottom browned and the edges were getting a little burnt so I took them out. The middle is still a little underdone. They still taste pretty good though (I’m not gonna be picket about cookies). Any idea what I could have done wrong?

    • says

      Hi Jess! First off, thank you so much for making this recipe and I’m really sorry it didn’t work out like it should! Hmm. It sounds like the dough was too wet. Did you add the almond milk in one tablespoon at a time? That way, if one tablespoon is enough, you can stop so the dough won’t be too wet and not bake correctly. Sorry again, and I hope this helps!

  9. Carol says

    I was afraid this ginger cookie recipe would be too good to be true and it was–at least for me. I followed the recipe to a ‘t’ and it did not work. Perhaps I will try again as I really enjoy the idea of your recipes!

  10. Carol says

    2nd attempt (I wanted these to work so badly): they actually held together perfectly but still had the raw consistency on the outside as before. How do you get that golden colour as I baked them with the exact ingredients you listed for the same duration and at the same temperature?

    • says

      Hi Carol! Please accept my apologies for the delay in response. First off, thank you so much for making this recipe, and I’m sorry it isn’t working out like it should! Hmm. This is very strange. And you didn’t modify the recipe at all? Make sure you’re adding the right amount of liquid; that’s very to important to make sure the cookies don’t cook incorrectly and/or crumble. In your case, it sounds like you should add more molasses. Sorry again, and I hope this helps!

      • Kirstyn says

        Hello!You don’t actually mention the molasses in the recipe?I just cooked these and same problem for me-doesn’t brown and still quite raw on inside and am wondering if molasses is the missing ingredient!The taste is delicious and my stomach is feeling a bit better!Thanks!

    • says

      This recipe makes a number of small cookies, but you are more than welcome to double/triple it as you see fit. I will be posting a full batch recipe soon. Thanks!

  11. ellie says

    mmm these look so good ! going to make these today !
    would these still taste good without any sweetener? or could i replace it with a bit of honey?

    • says

      Hi Ellie! I think they may not be sweet enough without any sweetener at all, but I feel like some honey would be lovely. Please let me know how it goes!

  12. Heidi says

    I can’t wait to try these, all of your recipes! Thank you! What a cook and wonderful writer, too! A+ for you! :)

  13. Dena says

    I’m sorry but the calories aren’t correct… 2 Tablespoons of coconut flour itself is 60 calories but there are also other ingredients that add on calories. The entire batch of cookies is between 74-80 calories.

  14. Kristen says

    Just tried to make these – twice – and they are not very nice at all! they look nothing like yours either… pretty disappointed.

  15. Liz says

    I love your recipes but want to know if I can substitute honey for the molasses and maybe coconut milk for the almond milk? Thanks.

  16. Sarah says

    I just made these- doubled the batch. They taste delicious, but are not crunchy at all. I’ve allowed them time to cool, but still no crunch… any tips please? :-)

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