SOFT & CHEWY WHOLE WHEAT GINGERBREAD COOKIES
These perfectly soft & chewy whole wheat gingerbread cookies are a holiday season staple! Made with healthier swaps, molasses and warm spices, they're out of this world good. Dairy free and soy free.
Provided by Ashley / Cook Nourish Bliss
Categories Dessert
Time 59m
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
- In a large bowl, beat together the coconut oil and coconut sugar with a hand mixer for 2 minutes, until sort of fluffy (it won't be as fluffy as with regular butter).
- Add in the molasses, egg and vanilla and beat again until combined. Slowly add in the flour mixture and beat on low until just combined.
- Transfer the bowl to the refrigerator and chill for 30 to 35 minutes.
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough and form into balls (about 1 ½-inch in size). Roll the balls in the granulated sugar and place on the prepared baking sheet about 2 to 3 inches apart.
- Bake for about 8 to 9 minutes, until the tops of the cookies have cracked / crinkled (do not over bake these!). Let the cookies cool directly on the baking sheet.
Nutrition Facts : Calories 119 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 140 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
WHOLE WHEAT GINGERBREAD
Gingerbread is an old favorite because it's simple to make. I learned that pioneers served gingerbread with meals, but now it's considered a dessert! Serve hot or cold, with a dollop of whipped or ice cream.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
WHOLE-WHEAT GINGER SCONES
Coconut oil should really be called butter, but then we'd confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked goods. These have the same rich, flaky texture that scones made with butter have, along with a subtle and pleasing coconut flavor.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 35m
Yield 12 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
- Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you're using a mixer, it will still have some lumps.
- Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
- Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 126 milligrams, Sugar 8 grams
WHOLE WHEAT GINGER SNAPS
Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!
Provided by MRSDAYCARE
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
- Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.5 g, Cholesterol 14.3 mg, Fat 3.4 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 97.5 mg, Sugar 11.4 g
WHOLE-WHEAT GINGER CIGARETTES
Steps:
- Preheat oven to 425 degrees.
- Combine butter and sugar in medium-size bowl and cream with wooden spoon. Gradually add egg whites and beat until smooth. Add lemon zest, ginger and vanilla and lemon extracts and stir to mix. Add flour and stir to incorporate.
- For each cookie, drop a teaspoonful of batter onto well-buttered baking sheet and spread batter into a 3-inch square (for easy handling, make only four cookies at a time).
- Bake 4 minutes, or until edges turn golden brown. Remove from oven and use spatula to flip cookies onto a plate; working quickly, roll each into a tight tube; press the outside edge of each to close, and hold a few seconds to ensure shape. Place on wire cake rack to cool completely. Continue baking and shaping until all batter is used. Store in airtight container until ready to serve.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 8 milligrams, Sugar 4 grams, TransFat 0 grams
SOFT WHOLE-WHEAT GINGER SPICE COOKIES
Provided by Food Network
Yield 36 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
- Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.
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100% WHOLE WHEAT CHEWY TRIPLE GINGER COOKIES
From fooddoodles.com
Reviews 18Estimated Reading Time 3 minsCategory DessertTotal Time 32 mins
- Mix the flour with the baking soda, ginger, cinnamon, nutmeg, allspice, cloves and salt. Mix. Finely chop the crystallized ginger and add to the flour mixture. Mix and break up any clumps of ginger.
- In a separate bowl, cream the butter and sugar together. Add the molasses and fresh ginger and mix well.
- Add the dry ingredients to the butter, sugar and molasses mixture and mix well. Cover the dough and refrigerate 1-2 hours.
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