Give yourself enough time in the kitchen or make the cookie dough and chill it overnight. Remove cookies from oven and set on a wire rack to cool.Let’s walk through the gingerbread cookie recipe so you feel confident when you begin baking.Ĭhill the dough: The dough is sticky once it’s all beaten together in your mixing bowl and therefore, it absolutely MUST be chilled for at least 3 hours. Continue to knead dough scraps to roll and cut more cookies.Pick up shapes with a metal spatula and transfer to baking sheets. Place cookie cutter on rolled dough and press down evenly.Cut gingerbread people with a floured cutter. Roll out the dough on lightly floured waxed paper or a nonstick mat.
Add the wet ingredients in with the dry and knead with your hands to thoroughly combine (the dough will be thick and heavy.) In a large mixing bowl, mix together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and unrefined sea salt.Process on high for 1 minute, or until all ingredients are well blended. Place the melted oil, molasses, water, freshly grated ginger and softened prunes in a high speed blender.Remove prunes from microwave and let sit 5 minutes. Place the prunes in the microwave and microwave on high for 2 minutes. Place the prunes in a medium sized microwave-safe bowl and add 1 cup of water.Lightly oil two heavy-duty baking sheets with extra virgin coconut oil. Plus, prunes are super sweet so they do an incredible job sweetening my healthy cookie recipe. They actually have one of the highest oxygen radical absorbance capacities (ORAC) of any other food. Prunes are rich in iron and vitamin C-which, by the way, boosts your body’s ability to absorb the iron. As a snack I often eat prunes smeared with raw almond butter. This removed the sugar from the class gingerbread cookie recipe and but the molasses in half.Īs a side note, I am a big fan of prunes. Bake with Natural Sweetenersīy incorporating naturally sweet but also nutrient-dense and fiber-rich prunes as a sweetener, I was able to slash the sugar. And don’t worry, the extra virgin coconut oil does not taste “tropical” at all! I assure you the spices completely mask the flavor of the coconut. Plus, it tastes substantially better than artificial margarine. The extra virgin coconut oil I use in my Gingerbread Cookie recipe yields the same melt-in-your-mouth texture you’d get from butter. Unfortunately, when you look at the ingredient list you see they call for unhealthy margarines, way too much sugar, refined flour, etc. You can find a lot of gingerbread cookie recipes online that called themselves healthy (“low fat”, vegan, etc.). Tweaking an Old Fashioned Gingerbread Cookie Recipe Kids get right to the bottom line with food…in other words, does it taste good or not? I can always count on my son to tell me the truth about whether my healthy cookie recipe is a winner or not. However, health conscious adults can often be talked into liking something if they think it is good for them, you just can’t fool the kids. I’ve found you can’t fool kids with foods. Plus, kids are the ultimate cookie taste-testers. If you are going to go to the trouble of making cookies they absolutely have to taste good. Here’s the deal with kids and “healthy” cookies. Healthy Gingerbread Cookies Still Need to Taste Good