Who doesn’t love the warming flavors in gingerbread cookies; there is something very comforting about them. This recipe is an adaptation of my boyfriend’s Grandmother’s recipe. I made sure to include the healthiest ingredients without sacrificing taste. The original recipe called for “all-purpose flour”, “vegetable shortening”, and “white sugar”, but let’s substitute these ingredients with others that can turn this cookies into a nutritious treat.
All-purpose flour is commonly heavily processed, and denatured, which means that it has been stripped of all nutrients, often bleached, and treated with chemicals to make it last on store shelves. It will likely end up robing nutrients from your body in order to be digested. I have substituted it with Sprouted Spelt flour, which is now more accessible in Organic stores or online. You can also use sprouted whole wheat flour. Sprouted flours allow for better digestion and assimilation of nutrients, some people with gluten intolerance are able to digest sprouted flours.
“Vegetable Shortening” This is as well a heavily processed product, made with hydrogenated oils from soy and cotton seed, which could be genetically modified. The hydrogenation process is used to make the oil solid at cold temperatures, however this process produces artificial Trans fats. It is widely accepted that Trans fats are very damaging to the body, and should be avoided completely. A much better option is coconut oil, red palm oil, organic butter, lard or even tallow. These are all nutrient dense, and much more stable at high temperatures.
And finally “White Sugar”. There is a large number of studies out there regarding the negative side effects of consuming white sugar, and in my opinion there is no reason to consume it in any quantity, when there are a lot of other much better choices for sweeteners such as Coconut palm sugar, stevia, raw honey, maple syrup and even organic blackstrap molasses which surprisingly is a very nutritious by-product of sugar cane processing.
In this recipe, all the ingredients provide nutrients in the form of good quality carbohydrates, good sources of healthy fat, and medicinal spices like ginger, cloves and cardamom.
These gingerbread cookies are a great healthy alternative for this Holiday Season!. Enjoy!
- - 2 cups sprouted spelt or whole wheat flour
- - ¼ cup coconut flour
- - ¼ teaspoon of sea salt
- - 1 Tbsp ground ginger
- - ½ tsp baking soda
- - ½ tsp ground cardamom
- - ½ tsp ground cloves
- - ½ tsp ground cinnamon
- - 1tsp vanilla extract
- - 5 tbsp melted coconut oil, and 2 tbsp of red Palm oil, or 7 tbsp of coconut oil
- - ½ cup coconut sugar
- -1/2 cup - ¾ cup Blackstrap molasses
- - Melt the coconut and red palm oil together wwith the vanilla and molasses
- - Sift the dry ingredients
- - Combine dry ingredients with wet and fold to combine
- - avoid overworking the dough
- - wrap the dough in a piece of plastic wrap and refrigerate for ½ an hour
- - Preheat oven to 350 F
- - Take a half of the dough and roll out in between to sheets of parchment paper
- - Cut dough in desired shapes, and place on a lined baking sheet or silpat mat
- - Repeat process with rest of the dough
- - Bake for bout 10 minutes.