These Healthy Holiday Cookies Are Anti-Inflammatory & Taste Better Than Sugar-Filled Ones
Holiday cookies are a staple this time of year, and while they're packed with cheer, they're often full of sugars and flours that'll spike your blood sugar and leave you feeling less than ho-ho-happy. Never fear—the healthy gingerbread cookie is here. I've remade arguably the best holiday cookie (don't @ me) to be grain-free, gluten-free, refined-sugar-free, and packed with metabolism-boosting, inflammation-busting spices like cinnamon and ginger, with a heavy hit of mineral-rich molasses. They're boldly spiced, perfectly sweet, crispy on the outside, and chewy in the center.
In the first ever episode our new mindbodygreen cooking show, A Little Bit Healthier, I'll show you exactly how to make them. I'll also teach you:
- The one ingredient I always use to cut down on needing sugar in recipes
- The secret type of flour that makes grain-free baking way easier
- The forgotten pantry staple I consider the "original superfood"
And now on A Little Bit Healthier, we'll make your favorite foods, well, a little bit healthier. Subscribe and never miss a video! And let me know if you make these cookies by tagging #mindbodygram on Instagram—you might find yourself showing up on our stories or feed!
Healthy Gingerbread Cookies
- 2 cups almond flour
- ½ cup buckwheat flour
- ½ cup coconut sugar
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Pinch of fresh ground black pepper
- 2 tablespoons avocado oil
- 1½ teaspoons vanilla
- ⅓ cup blackstrap molasses
- 1 large egg, beaten
- Smoked sea salt, for sprinkling (optional)
- Healthy frosting of choice (we love Simple Mills and Wholesome)
- In a large bowl, mix together the almond flour, buckwheat flour, coconut sugar, ground ginger, ground cinnamon, ground cloves, baking powder, salt, and pepper until homogenous.
- Stir in the avocado oil, vanilla, molasses, and egg. Mix, using your hands if necessary, until a uniform texture forms. If the dough is a little wet, add ¼-½ cup more almond flour, a few tablespoons at a time.
- Divide the dough into two balls. Wrap them both in parchment paper and put in the fridge for an hour to chill (or up to overnight).
- Preheat oven to 350°F.
- Remove one ball from the fridge. Place on the parchment paper on the table, the place another piece of parchment paper on top. Use a rolling pin or a wine bottle to roll until it's about ¼ inch thick or however thick you like your cookies.
- Use a cookie cutter to cut out desired shapes. Place them on a parchment-lined sheet pan—these don’t spread a ton, so you can put them fairly close together.
- Continue re-rolling dough until it gets sticky, then put the dough in the fridge to chill, repeating process with other dough ball. Repeat until all dough is cut into shapes.
- Sprinkle with smoked sea salt, if desired.
- Bake 10 to 12 minutes, or until the edges are just browning.
- Let cool on the pan for at least five minutes before transferring to a wire cooling rack. Let cool completely before icing.
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