Tis’ the season! Though these cookies aren’t a health food, they are made from whole ingredients. I do my best to make healthier upgrades to any recipe. By choosing a whole grain flour and improving the quality of the sugar, these cookies offer some nutritional benefits and taste delightful! This recipe is inspired by Andrea Potter of Rooted Nutrition’s Chewy Ginger Snaps. Happy Holidays!
- Spelt is an ancient grain with a smaller, sometimes more tolerable, amount of gluten compared to wheat. Many individuals with gluten sensitivities may find they are able to digest whole grain spelt flour better than hybridized wheat. Spelt is rich in manganese, which helps to maintain blood sugar levels and nerve function. Manganese also keeps our bones strong and aids in the utilization of many other nutrients.
- Blackstrap molasses is the byproduct or “waste” from the commercial processing of white sugar. Molasses contains all the vitamins and minerals that are extracted from white sugar. This is partially why white sugar will spike blood glucose levels and contribute to a wide-range of conditions including hypoglycemia and adrenal fatigue. Molasses falls far lower on the glycemic index and is rich in magnesium, calcium, copper, potassium, and manganese. Molasses is especially rich in iron. Iron aids in oxygen transportation in the bloodstream and energy production. A lack of iron stores can result in a medical condition called anemia.
Spiced Ginger Chews Ingredients:
2 cups spelt flour
1/2 cup cane sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon cloves
1/4 teaspoon nutmeg
Pinch of sea salt
Crack of fresh pepper
1 cup pitted dates, soaked for 4 hours minimum
1/2 cup coconut oil, melted
1/3 cup unsulphured blackstrap molasses
2 teaspoons fresh grated ginger
1/2 cup demerara sugar for rolling
Preheat oven to 375°C. Line two baking sheets with unbleached parchment paper.
In a large bowl, mix together dry ingredients (except demerara sugar). Create a well in the centre of the ingredients and set aside. In a separate bowl, combine dates, coconut oil, molasses, egg, and ginger. Blend with an immersion or stand-up blender until a smooth consistency is reached. Pour wet ingredients into the well of the dry mix and fold the mixture gently with a spatula. Mix until combined, but do not overwork the dough.
Roll the dough into 1 inch balls and toss with the demerara sugar until well covered. Place balls spaced apart onto the parchment lined sheets. Bake for 10 minutes until tops begin to crack. Allow to cool on the sheets for 5 minutes before transferring to cooling racks.
Makes 40 Cookies
Recipe originally published on www.lulora.com