These crunchy ginger snap cookies are hard to keep in the cookie jar because they’re so delicious!
They’re a family favorite at HealthBarn, and they’re sure to be a hit in your house, too. If ginger is not your favorite flavor, go without and enjoy a molasses snap instead. Pack them with low-fat milk or milk alternatives such as soy, rice, or almond milk for a yummy snack—and be prepared to share the recipe when your friends and family ask for it!
Nutrition Tip for Ginger Snap Cookies
Use a little less sugar each time you make these cookies or other holiday cookies. This holiday season use more whole grains and healthy fat substitutes when baking – just as featured in this recipe! Check out other healthy baking substitutes that are perfect to try with your baking this year!
Ginger Snap Holiday Cookies
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- 1 large egg
- 1 cup packed brown sugar
- ¾ cup extra-virgin olive oil
- ½ cup dark molasses Blackstrap is best!
- 1 cup whole-wheat flour
- ¾ cup unbleached all-purpose flour
- ¼ cup ground flax seeds
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Preheat oven to 350°F.
- In large bowl, whisk together egg, sugar, oil, and molasses. In small bowl, stir together flours, flaxseeds, baking soda, cinnamon, and ginger.
- Add flour mixture to wet ingredients in large bowl and stir together until well mixed.
- Cover bowl with plastic wrap and refrigerate for a minimum of 30 minutes or until dough is firm enough to roll into a ball without sticking to your fingers.
- Scoop dough by 1 heaping measuring teaspoon at a time. With palms of hands, roll dough into a ball. Repeat with remaining dough, placing balls, 2 inches apart (they will spread out!), on ungreased baking sheet.
- Bake cookies 8-10 minutes or until edges of cookies are brown. Let cookies cool on baking sheet before removing.