Healthy Gingerbread Cookies2014-12-10
- Servings : 6
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 60m
If you’re after a healthy christmas snack or dessert idea then look no further than these AMAZINGLY tasty & healthy gingerbread cookies!
I’ve made these healthy gingerbread cookies a few times now and I love them – you can make them really thin and crispy or a little thicker which makes them more crunchy. The recipe below makes six decent sized cookies so feel free to double the mixture if you want to make more. They are super simple to make and I guarantee that they will be a hit with friends and family!
For everyone who has been asking, below the ingredients list is a protein version of the cookies which seemed to work really well, as well as a nut-free version. These cookies seriously taste amazing and I actually prefer them to the ‘real thing’ – and there’s certainly no bucket load of golden syrup or treacle in this recipe (!).
- 140g ground almonds*
- 60g dates (3 fresh or 10 dried)
- 1/8 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 25ml melted coconut oil or vegetable oil
- 20g honey or maple syrup
- 1 egg white
- 1 tsp vanilla (optional)
*For a protein version (as pictured below) simply swap half of the ground almonds (70g) for protein powder. I also skipped the baking powder when I made the protein version (mainly because I forgot to add it but they turned out great!) and coated the outside really thinly in oil – which made them have a much more golden glow! The protein version nutrition stats are: 198Kcal, 12g fat, 10g carbs and 11g protein.
*For a nut-free version swap the ground almonds for spelt flour and use 50ml more oil, 50g more dates and 40g more honey to form a soft dough – please note that I haven’t tried this version yet however it is what chef Teresa Cutter recommends who inspired this recipe and a few of you have asked me for a nut-free version!
Pre-heat your oven to 150 degrees C & add the ground almonds, dates, spices & baking powder in to a food processor until combined.
Add the oil, honey, vanilla and egg white and mix until a soft dough forms.
Remove the dough from the food processor and flatten between two sheets of grease proof paper - roll out to be 3-7mm thick (the thinner the biscuit the crispier they are or the thicker the biscuit the crunchier and chunkier they are).
Place in the freezer for 20 minutes to firm up (don't skip this step!).
Cut out your cookie shapes and pop onto a baking tray lined with baking paper before baking for 20-30 minutes until golden.
Allow them to cool and enjoy! - I also added a couple of raisins to my gingerbread men before baking but feel free to ice them after if you're feeling adventurous!
Do let me know what you think to this recipe! Thanks for reading
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This information is per serving.