Most of us started baking gingerbread cookies. As usual, I have several versions of these delicious cookies, so characteristic of this holiday.
So here’s a healthy version of your favorite classic gingerbread cookies!
The recipe for gingerbread cookies is healthier with a few simple changes – whole grain flour instead of all-purpose flour, coconut oil for butter, and coconut sugar for regular sugar.
- 3 cups (310 grams) of whole grain flour + more for trimming
- 2 teaspoons of ground ginger
- 2 teaspoons of ground cinnamon
- ¾ teaspoon of salt
- ½ teaspoon of ground cloves
- ½ teaspoon of finely ground black pepper
- ½ teaspoon of baking soda
- 1/4 teaspoon baking powder
- ½ cup of coconut oil
- ½ glass of molasses or honey (I use honey)
- ½ cup coconut sugar
- 1 large egg
Lemon icing (optional)
- ½ cup powdered sugar
- 1/4 teaspoon lemon zest (for intense lemon flavor)
- 2 ¼ teaspoons of lemon juice
In a bowl, combine flour, ginger, cinnamon, salt, cloves, pepper, baking soda, and baking powder.
Dissolve coconut oil, mix with honey or molasses and coconut sugar.
Add the egg to the dry ingredients and stir in.
Pour the liquid, cooled honey-oil mixture into dry matter and mix until combined. Ready, slightly sticky dough put in a bag and put in the fridge for a minimum of 1 hour (preferably overnight)
Preheat the oven to 180 degrees C. Line the baking trays with baking paper.
Roll out the dough and sprinkle it with a little flour.
Use cookie cutters and place each cookie on a parchment-lined baking sheet, leaving small gaps.
Bake for 8 to 10 minutes. After cooling, the cookies will be crisper. Cool down.
To make the icing, combine powdered sugar, optionally lemon zest and lemon juice in a small bowl. Beat until completely mixed. Decorate with a bag or just brush it. The frosting will eventually harden, but it will never be like royal frosting.
You can also sprinkle them with powdered sugar.