Page 9 - PORTLAND HEALTH BEAT DEC 2020

DECEMBER 2020 VOLUME I, ISSUE II

Healthy Gingersnap Cookies

Prep Time: 10 minutes

Chilling time: 60 minutes

Cook Time: 10 minutes

Yield: 18 cookies

Approx. Calories: 150kcal

INGREDIENTS DIRECTIONS

• 1/4 cup coconut oil melted+cooled 1. In a large bowl mix together coconut
oil, coconut sugar, egg, and molasses
• 2/3 cup coconut sugar
until combined. Stir in baking soda,
• 1 egg flour, and spices.

• 1/4 cup molasses

• 1 teaspoon baking soda 2. Allow dough to chill for at least 1
hour in the refrigerator.
• 2 cups Bob’s Red Mill Gluten Free 1-

to-1 Baking Flour
3. Preheat oven to 350. Roll dough into
• 2 teaspoon ground ginger 1.5 inch balls. Roll the cookie dough

• 2 teaspoon cinnamon balls in separate coconut sugar/
cinnamon mixture until completely
• CINNAMON/SUGAR TOPPING coated.

• 1/3 cup coconut sugar

• 1 teaspoon cinnamon 4. Place on a greased cookie sheet,

pressing down flat with the palm of
• 1 large egg
your hand. Bake for 10-12 minutes
• Powdered sugar, for dusting until bottoms of cookies start to get

(optional) slightly brown and edges are crispy.
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