The DH was away for the weekend, and to distract myself from missing him I went on a baking frenzy. One of the things I made was this delicious gingersnap cookie recipe! These cookies have real zested ginger in them, and taste dee-lish! They’re also vegan, low-gluten, and free of refined sugars and flours!
What makes these yummy cookies so healthy? Spelt flour! Spelt flour is naturally low in gluten, so if you have gluten issues, this recipe is one for you! Spelt flour isn’t totally gluten-free though, though unfortunately it’s not for those with Celiac disease. Gluten intolerance, though? Bring it on! To avoid refined sugars, I used maple syrup in this recipe, but you could also sub in honey or even regular molasses. Just use less, since honey is such a strong sweetener.
Enough with the recipe discussion, bring on the cookies, you say? I couldn’t agree more! Let’s!
GINGERSNAP COOKIES WITH BITE!
Makes 3 dozen cookies
- 2 1/2 c. spelt flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. black pepper
- 1/8 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
- 1/4 tsp. ground cloves
- 3/4 c. maple syrup
- 1/2 c. vegetable oil
- 3 tbsp. blackstrap molasses (extra iron, yo’!)
- 3 tbsp. ginger, zested
Mix all dry ingredients together. Add in wet ingredients and stir. Roll into small balls and place on a silicone baking sheet on a baking tray. Bake at 325 degrees for 12 minutes. Remove to a cooling rack, and let cool. Eat, and enjoy the gingery bite!
Kitchen Hack: Peel your ginger root with a spoon (use the spoon as a knife — seriously, it works) then freeze it whole. When you need some fresh ginger, take your chunk of frozen ginger and rub it on a zester to get a very fine ginger zest! Great to use in stir-fries, as the ginger almost melts away! Also fabulous in that you never waste your ginger (ever find fresh ginger molding away in the fridge?) as you only grate the amount you need before returning the frozen ginger to the freezer.
These cookies freeze well, so you can make them in advance and just thaw them when you need them. I’ve packed away almost the entire batch into the freezer for future lunches (*cough*midnight snacks*cough*). I plan to enjoy them with a nice cup of tea! Oooh, or a nice cold glass of milk!
Next Post: Either the Apple Cinnamon Pancakes I keep promising, or…a cheesecake recipe that doesn’t use cream cheese! I still need to experiment a bit more with that recipe, so stay tuned!