red or green?: Healthy Ginger-Molasses Cookies

Wednesday, June 4, 2014

Healthy Ginger-Molasses Cookies

Finally summer weather has arrived! I live for warm temperatures and long nights. Late dinners served outdoors. And light, delicious food chock full of fresh, locally grown ingredients. Desserts make it on the menu (of course) but nothing heavy...and often served with fruit. These cookies are a perfect example. Spicy candied ginger added to a traditional cookie recipe tweaked to be healthy.

I used a combination of white whole wheat flour and spelt flour, used coconut sugar instead of granulated white and swapped out the butter for olive oil. The result is a cookie you will want to eat year round but in summer, paired with organic fresh picked raspberries or strawberries macerated in Chambord (black raspberry liqueur), this is the dessert you will take to the beach, or barbecues, or potluck parties. Easy, delicious and relatively healthy...it does not get much better than that. (Note, you can use your favorite gluten-free baking mix in place of the flours to make this recipe gluten free). Happy Summer!

Healthy Ginger Cookies
(makes 2 dozen)

Ingredients
1 1/2 cup white whole wheat flour
3/4 cup spelt flour
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup plus 1 tbsp extra virgin olive oil (late harvest)
1/4 cup molasses
1 cup plus 2 tbsp coconut sugar
1/4 cup finely chopped candied ginger

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.In a medium bowl, sift together the first 7 ingredients. Set aside.

Using a mixer, beat the egg until frothy. Add the olive oil, molasses and 1 cup coconut sugar and continue beating until well mixed. Add 1/2 of flour mixture and beat until just mixed. Add remaining dry mixture and beat until just incorporated (do not overmix). Stir in candied ginger.

Drop by 2 tbsp sized balls onto prepared sheets 2 inches apart. Using the base of a glass, press down on cookies to flatten about 1/4 of each dough ball. Bake in preheated oven 10- 12 minutes or until cookies are golden brown. Remove from oven and place sheets on wire racks for 5 minutes. Remove from sheets and allow cookies to cool on rack. Best day of baking but can be stored, tightly wrapped, for 2-3 days.