Foodie Fiasco

Happiness, decadence, and loose pants

Related Posts

The World’s Healthiest Ginger Cookies

Filed Under: Almond Milk, Applesauce, Banana, Coconut Flour, Cookies and Bars, Desserts, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipes, Snacks, Stevia, Sugar Free, Under 50, Vegan

By 64 Comments Jump to Recipe

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 World’s Healthiest Ginger Cookies (Vegan, Gluten Free, Grain Free, Sugar Free, Low Carb, Low Calorie)

I absolutely love these cookies, and scarfed down almost the whole batch after shooting pics. I only needed one tablespoon of almond milk to get a cookie dough consistency, but you may need to add more or even less. Take caution in adding more almond milk though, because if you add too much, the cookies will crumble and fall apart after baking.

Adapted from my The World’s Healthiest Cookie

Makes about 10 cookies

Nutritional Comparison

Pillsbury Ginger Cookies

Serving size: 1 cookie

Calories: 90

Fat: 5 grams

vs.

The World’s Healthiest Ginger Cookies

(Calculate with applesauce)

Serving size: 1 cookie

Calories: ~6

Fat: <0.5 grams

Ingredients

2 Tablespoon coconut flour

2 Tablespoon applesauce or mashed banana

stevia or other sweetener, to taste (I use 1-2 packets)

1/8 teaspoon baking powder

1/4 teaspoon cinnamon

1/8 teaspoon ginger powder

pinch salt

1 Tablespoon almond milk

1/2 teaspoon molasses

Directions

Preheat oven to 350F.

In a small bowl, mix coconut flour, baking powder, ginger, cinnamon, and salt. Add in applesauce or mashed banana and stir. Add in almond milk and molasses and stir until fully incorporated. Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet.  I used a silicone mat. Flatten the dough into cookie shapes and bake in the oven at 350F for 10 minutes. Let cool before scarfing them all down.

 

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.

 

 

 

 

 

 

 

Related Posts

Comments

  1. 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.
    Reply

  2. 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.
    Reply

  6. 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!
    Reply

  8. 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...
    Reply

  9. 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
    Reply

  14. 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
    Reply

    • 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!
      Reply

  15. 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 :)
    Reply

    • 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!
      Reply

  16. 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?
    Reply

    • 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!
      Reply

  18. 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!
    Reply

  19. 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?
    Reply

    • 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!
      Reply

      • 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!
        Reply

    • 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!
      Reply

  22. 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?
    Reply

    • 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!
      Reply

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

  25. 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.
    Reply

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

  27. 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.
    Reply

  31. 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? :-)
    Reply

  32. I usually dont save recipes or give feedback but I had to come back here and say uhm WOW THESE ARE DELICIOUS. I also tried your skillet pizza recipe. Dang girl, seriously in love with this blog. I'm not vegan or vegetarian but prefer to bake that way since its lighter and cleaner...and this blog has helped me achieve this
    Reply

  33. Didn't work for me either. They crumble apart, don't taste very good and don't get crunchy at all; more cakey. Most importantly, they do not fix a sweet craving which was what I was hoping for. Thanks for trying though...
    Reply

  34. Just baked these, they are terrible, yucky. Sorry but not to my liking and I do a lot of alternative/vegan/gluten free baking for years now. Always happy to try new recipes, but this one's a thumbs down.
    Reply

    • Drats! We're sorry you didn't like this one. Of course, we have plenty of other recipes that we'd love for you to try out. Have a good day!
      Reply

  35. Is is seriously on 2 tbsp of flour? That's enough for dough? I want to make these asap but I was wondering where the dough comes in with so little flour? Thanks, Julie
    Reply

  36. I have just tried to make some of the ginger cookies, I followed the recipe but had to add more coconut flour, they were very wet rwo tablespoons of coconut flour doesn't seem a lot when you have quit a lot of wet ingredients. Is this write. ?
    Reply

  37. This recipe sounds and looks great! I'm going to try to crush them and make them into cheesecake crumb crust - I tried the Greek yogurt cheesecake recipe on your site, and the filling was great, but I could not stand the chickpea flavour of the crust, it was so strong that I ended up throwing the whole thing away (after I picked over some of the filling). But these cookies give me new hope for a low-calorie cheesecake!
    Reply

Trackbacks

Leave a Reply to Lauren @ Empowered Sustenance Cancel reply

Your email address will not be published. Required fields are marked *

Privacy Policy