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Holiday Cookie Makeover: Oh Ginger Snap!

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‘Tis the season to be… fat? Hmm. Let’s not and say we did. The holidays can be a burden on your system: so many rich foods, refined flours, sugar highs, and boozy lows. This year, make a commitment to enjoy yourself but stay healthy. These ginger snaps have all the warming winter flavors you crave, but is kept healthy with whole grain spelt flour, and great digestive spices like ginger. We’ve also added Further Food Vanilla Collagen as an optional ingredient. The Vanilla Collagen will add a nice creamy flavor, while also helping to strengthen hair, skin and nails.

Pair this with a soothing cup of our creamy winter chai and watch the stresses of the holidays recede into the background.

Further Food Commentary:

Emilie takes a favorite classic and makes it lactose-free and more easily digestible than traditional wheat cookies - without sacrificing the delicious crunch and snap of this quintessential holiday treat. Ginger has been used through the centuries to calm GI distress. Spelt is an heirloom wheat that is a great alternative for baking with nutritional benefits that white flour just can't match: it's a great source of dietary fiber, potassium, magnesium and iron. Just remember, treats are meant to be savored in small amounts. Afterwards, go for a long walk and enjoy the crisp air!

By Karen Tayeh, Nutritionist
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Holiday Cookie Makeover: Oh Ginger Snap!

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:10 mins
  • Servings: 14 cookies

Ingredients

2 cups + 1 tablespoon Spelt flour

1 tablespoon arrowroot

2 teaspoons baking soda

¼ teaspoon baking powder

2 teaspoons ground ginger

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

optional: 1 -2 scoops Further Food Vanilla Collagen 

½ teaspoon salt

4 ½ ounces dairy-free butter substitute (or large 1/4 cup)

¼ cup molasses

1 cup sugar

1 teaspoon vanilla

3 tablespoons water

Instructions

  1. Preheat oven to 350 F.
  2. Over a low heat, in a small pot, melt vegan-soy butter.
  3. Add molasses, sugar, vanilla and water to the pot. Stir until well combined, and sugar is dissolved.
  4. In a medium bowl, sift all dry ingredients (including Vanilla Collagen, if using) together.
  5. Mix wet ingredients from the pot into the dry ingredients, folding together with as few strokes as possible.
  6. Cool batter completely before scooping.
  7. Form little balls of dough quickly and roll them in sugar. The heat of your hands softens the dough, so work fast.
  8. Place on parchment paper and bake for 10-12 minutes.
  9. Give these babies a moment to rest when they come out of the oven, cookies will crisp up when cooled.
Preheat oven to 350 F. Over a low heat, in a small pot, melt vegan-soy butter. Add molasses, sugar, vanilla and water to the pot. Stir until well combined, and sugar is dissolved. In a medium bowl, sift all dry ingredients (including Vanilla Collagen, if using) together. Mix wet ingredients from the pot into the dry ingredients, folding together with as few strokes as possible. Cool batter completely before scooping. Form little balls of dough quickly and roll them in sugar. The heat of your hands softens the dough, so work fast. Place on parchment paper and bake for 10-12 minutes. Give these babies a moment to rest when they come out of the oven, cookies will crisp up when cooled.

Nutrition Information

Per Cookie:  Calories: 161; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 345mg; Potassium: 161mg; Carbohydrate: 32g; Fiber: 2g; Sugar: 18g; Protein: 2g

Nutrition Bonus:   Iron: 3%

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