Extra spicy gingersnaps full of fresh ginger, made healthier with coconut oil and whole wheat flour. They’re the perfect holiday cookie!
Ginger is my favorite holiday spice! Pumpkin is all fine and good, but it’s gingerbread I wait all year for. I’ll order a Gingerbread Latte any day over a Pumpkin Spice Latte.
This year, I discovered ginger paste that’s basically fresh ginger that has already been ground up. It’s sold in a jar in the Asian isle of the grocery store or with the refrigerated herbs and minced garlic. And it’s AMAZING! So I stocked up.
Then I made everything gingerbread I could think of. The first thing that popped into my head were gingersnaps, so that’s what I made!
Warning: These gingersnaps are highly addictive. They are the perfect crispy-but-chewy texture and filled with lots of spicy ginger goodness. (They’re also whole wheat and nobody could tell…score!) They are so yummy with a mug of spiced apple cider. My aunt even had the idea to take some home to have with some mulled wine… yum!
I highly advise you to make some gingersnaps this holiday season. They are perfect to get you and your guests into the holiday spirit, and are so yummy to snack on. They’d also be perfect for a Christmas Cookie Exchange! This recipe makes a lot, so they’re perfect for sharing!
Extra spicy gingersnaps full of fresh ginger, made healthier with coconut oil and whole wheat flour. Under 50 calories each, they're the perfect holiday cookie!
- 1/2 cup virgin coconut oil or butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 large egg white
- 1 tsp vanilla
- 2 tsp ginger paste or grated fresh ginger
- 1 1/4 cups white whole wheat flour
- 1 tsp baking soda
- Pinch salt
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- Pinch ground white pepper
- In the bowl of a stand mixer, beat coconut oil and sugars until fluffy, about 2 minutes. Add molasses, egg, vanilla and ginger. Beat until combined.
- Sift flour, baking soda, salt, and spices into bowl with wet ingredients. Beat until well combined.
- Cover mixture and refrigerate 2 hours.
- Preheat oven to 350° F. Remove dough from refrigerator.
- Scoop into small balls (about 1 tsp). Roll to shape and place at least 1 inch apart on a cookie sheet lined with parchment or a silicone baking mat. Flatten balls slightly.
- Bake cookies 6-8 minutes until golden. Remove from oven and let cool a couple minutes before transferring to cooling rack.