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Whole Wheat Ginger Snaps Recipe

Updated on January 2, 2013
Ginger Snap Cookies
Ginger Snap Cookies | Source
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Do you still have a sweet tooth after the holidays?

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Throughout the holidays (starting with Halloween and going through Thanksgiving, then Christmas and ending at New Year's Day), most people enjoy lots of food and sweets (candy, pies, cakes, and especially cookies). We always say, "It's the holiday, go nuts!"

Then, after two months of splurging, a lot of people decide that they need to go on a diet and burn off all those extra calories.

However; one thing that I’ve noticed (at least, for myself) is that you want to lose a few pounds or inches but you still have that holiday sweet tooth—You have gotten too used to all those tasty treats!

So, how you do deal with a propensity for tasty, fattening goodies and still lose those unwanted pounds? Simple! Just eat healthier sweets (and of course, less of them).

Ginger snaps are classic little cookies that are easy to make and if you do them right they can be healthy as well as tasty.

These ginger snaps are made using pure honey and vegetable oil, instead of molasses and butter (both are healthier substitutes). Plus, I use whole wheat flour instead of All-purpose flour.

With a recipe like this, that is both tasty and healthy, you can truly “have your cake and eat it too”.

NOTE: I’ve rolled these cookies in sugar, but you can skip this step if you really want to cut out as much sugar as possible.

Cook Time

  • Prep time: 10 min
  • Cook time: 15 min
  • Ready in: 25 min
  • Yields: 1-2 dozen cookies

Ingredients

Cookie Dough Ingredients:

1 whole egg

¼ cup of clover honey

1 cup of brown sugar

¾ cup of vegetable oil

2 cups of (100 percent) whole wheat flour

2 teaspoons of baking soda

¼ teaspoon of salt

½ teaspoon of ground cloves

2 teaspoons of ginger

½ teaspoon of allspice

2 teaspoons of ground cinnamon

½ teaspoon of ground nutmeg

Rolling Sugar:

¼ cup to ½ cup of white sugar (an exact amount is not required)

¼ teaspoon of ground cinnamon

¼ teaspoon of ground ginger

Three bowls with the wet, dry and sugar mixtures.
Three bowls with the wet, dry and sugar mixtures. | Source
The Cookie dough mixed and ready
The Cookie dough mixed and ready | Source
Cookies, rolled, sugared and flattened, ready for the oven
Cookies, rolled, sugared and flattened, ready for the oven | Source

1. Pre-heat the oven to 350 degrees F.

2. Gather two baking / cookies sheets together.

3. Line each cookie sheet with parchment paper.

4. Gather together three different / separate mixing bowl; a large one, medium one, and a small one. The large will be for the wet ingredients, the medium one will be for the dry ingredients and the small one will be for the rolling sugar (you can even use a small baking dish or a deep plate for the rolling sugar, but a small bowl is just fine).

5. In the large bowl combine the egg, honey, brown sugar and the oil. Mix them together until fully incorporated.

6. In the medium bowl combine the 2 cups of whole wheat flour, the salt, cinnamon, ginger, allspice, cloves and nutmeg; whisk together until well incorporated.

7. In the small bowl combine the white sugar, cinnamon and ginger.

8. Add one third of the whole wheat flour and spice mixture to the egg and oil (wet) ingredients on the large bowl.

9. Use a spatula and mix / fold the wet and dry ingredients together until well blended.

10. Add another third of the flour mixture and fold / mix again until full incorporated.

11. Add the last third of the flout and fold the mixture together, like the t5wo other times.

12. When the dough is fully mixed, take a tablespoon of the dough and roll it into a ball; the palms of your hands will work better than simply rolling it on a cutting board.

13. Roll the dough ball in the sugar and cinnamon and ginger mixture.

14. Place the rolled dough ball of the lined cookie sheet.

15. Repeat this step until you have about a dozen, evenly spaced, sugar covered dough balls on each cookie sheet. (You will want them about 2 inches apart from each other.)

16. Push each ball with your first two fingers (or a the palm of your hand) to lightly flatten them on the cookie sheet.

17. Place the first cookie sheet (with cookies on it) in the oven for 10-15 minutes; depending on the size of you cookies—large cookies with take longer to bake while smaller cookies with take less time. (My cookies tend to be a bit on the large size, so they take 15 minutes.)

18. When done remove the first cookie sheet from the oven and place the second cookie sheet in, and bake another 15 minutes.

19. When done remove cookies and let them cool before eating, or storing in the cookie jar. NOTE: these cookies are made with honey which “hardens” in the fridge. If you store these cookies in the fridge allow them to “warm up” after removing to eat.

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    • Edgar Arkham profile image
      Author

      Edgar Arkham 4 years ago from Modesto, CA

      thanks for reading

    • RTalloni profile image

      RTalloni 4 years ago from the short journey

      You are on target about ginger cookies! Thanks for posting your whole wheat recipe for us.

    • Edgar Arkham profile image
      Author

      Edgar Arkham 4 years ago from Modesto, CA

      Thanks for reading!

    • Kennbug profile image

      Casey Goodwin 4 years ago from Escanaba Michigan

      Those look/sound very good!