Sunday, 20 November 2016

Healthy Gingerdoodles (Ginger Molasses Cookies!)

Fun fact:

I found 3 new gray hairs this week.


YES THIS WEEK!


And I am SURE they are new because I have to blow dry and straighten my hair and I am lazy AF and only go through the bother once a week. 


So these little bastards are new and I am sure of it.
Hopefully you have been keeping up to speed with my goingsons (not a word) on IG/FB -- if not the links are around somewhere -- I am sure you'll find me ;) So you will probably have a clue as to why my delicate black strands are fraying and graying at the speed of light.






IF NOT DON'T WORRY BECAUSE TODAY WE ARE HERE TO DISCUSS THESE:






I was so excited with how bakery-esque these turned out. Even without using butter/sugar/dairy -- these cookies turned out so luxurious. Slightly crisp around the edges and chewy on the inside.


SO LOVELY!


If you don't love molasses I would stick to my normal doodles. The snickerdoodle.


However -- especially for the holidays -- these cookies are perfect.







My goal has always been to make my healthier treats look just as good as the 'normal' ones.


Not that weird discoloured dry and kinda crackly uneven thang that most GF goodies have going on. You know what I am talking about?!






I love the slight crackled tops. While you don't have to toss them in sugar (makes them not refined sugar free anymore) it does add to the texture in a nice way. Plus the sugar caramelises a bit and adds to the crunch along the edges.





I promise these are easy to make, too!

Healthy Gingerdoodles 

Yields 14- 16 Cookies

Gluten Free, Refined Sugar Free, Vegan Option

Ingredients:


  • 1 3/4 cups gluten free all purpose flour blend (I used Bobs Red Mill 1:1 Baking Flour)
  • 1/2 cup almond flour
  • 2 tablespoons vanilla protein powder (or milk power!) 
  • 1  teaspoon baking soda
  • 1 teaspoon cream of tartar 
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg 
  • 1/4 teaspoon ground cloves 
  • 1 tablespoon vanilla bean paste
  • 1/4 cup nut butter (cashew, almond or other mild flavour)
  • 1/2 cup coconut oil, melted
  • 2 large eggs or 2 flax eggs 
  • 4 tablespoons molasses (I use one by Wholesome Sweeteners) 
  • 3/4 cup coconut sugar or palm sugar
  • Optional: Coarse organic sugar to roll in prior to baking! 

*For two flax eggs simply mix 2 tablespoons of flax seed and 6 tablespoons of water and allow to sit for 2-3 minutes until it gels together. You can also use Ener-G egg replacer. I did attempt to use chia once but it gels REALLY fast and didn't mix in properly. I have also successfully used 2 large eggs!


Directions:


  1. Preheat oven to 350 degrees 
  2. Line baking sheets with parchment paper (or use good quality non-stick pans!) 
  3. In a medium bowl sift together all dry ingredients. 
  4. In a small bowl mix together the two tablespoons of flax seeds and 6 tablespoons water. Whisk together and place in the fridge until needed (it will take 10 or so minutes until they are gelled together sufficiently) If you are using actual eggs just make sure they are room temperature or at least not freezing so they don't seize the coconut oil!
  5. Mix all wet ingredients in a large bowl until full combined and add in dry ingredients 1/3 at a time. 
  6. Dough will be very sticky! Scrape dough out of bowl and wrap in parchment paper -- place in the fridge for 15 - 30 minutes
  7. Once dough has chilled take approximately 3 tablespoons of dough (i use an ice cream scoop for this) and roll each ball in the coarse sugar before placing it on your tray. Leave lots of room in between the cookies! 
  8. After all your cookies are rolled in sugar -- FLATTEN the cookies as much as you can until it's around 1/4 of an inch in thickness. Repeat until you have filled your cookie sheet.
  9. Bake each batch 15-18 minutes or until edge of cookies are dark golden brown  and hard to the touch -- the cookies will be soft but will set once they are cool. For best results transfer to a wire cooling rack right away so they don't get soft on the bottom. 
  10. Keep in an airtight container (preferably tin)  for 2-3 days or freeze leftovers for later! 






I was surprised at how many people liked these. They were a hit!


I guess I was surprised because I am not the huuuugest ginger/molasses fan. I see the appeal but it's not my favourite thing to have in a cookie.


That being said these are delightfully spicy with a lingering taste of molasses. Perfect for those who like those flavours. I think topped with some cream cheese glaze these would be PERFECT!


Of course they aren't dairy free in that case so I omitted that in the recipe. You can also drizzle with chocolate or leave them as is. Or make them into ice cream sandwiches because....you know..I am a glutton!








I apologize if you think it's too early for reds and greens and golds.


HOWEVER...If you frequent local craft stores ahem I MEAN YOU MICHAEL -- you will know they are already having Christmas sales...so.


I am not too early, mmk?








I  have been in the text kitchen for a new gluten free chocolate chip cookie. It's weird how the most common things can be difficult to perfect.


Like white t-shirts. So simple...so hard to come by when you need one. 









I still need to work on the chocolate chip but these cookies? They are perfection.


Give them a shot and report back (PLS)!!!



Happy Gingerdoodling, 



XO 

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