Healthy Gingersnaps
Prep time: 
Cook time: 
Total time: 
Yield: 26 cookies
  • 1 cup oat flour (just grind oats to flour in blender)
  • ½ cup almond meal (just grind raw almonds in blender)
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • ¼ cup Krisda stevia baking formula (or 6 packets of stevia)
  • ¼ cup sucanat or coconut palm sugar (or brown sugar)
  • 2 Tbsp molasses
  • 3 Tbsp butter, softened (if you need it dairy-free, use vegan margarine, but butter will produce a better result)
  • 2 Tbsp unsweetened applesauce
  • 2 egg whites (I used ¼ cup carton egg whites)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together all the dry ingredients (from oat flour to sucanat).
  3. In a smaller bowl, mix together all the wet ingredients (from molasses to egg whites) with a whisk. The butter will look curdled, but that's ok.
  4. Pour the wet ingredients into the dry and stir very well with a wooden spoon. The batter won't be thick as typical cookie dough.
  5. Drop by the teaspoonful onto a cookie sheet lined with parchment paper.
  6. Bake for 10 minutes. Its difficult to tell when they are done as they remain the same color, but they will be slightly firm around the edges.
I recently learned that as a general rule, soft cookies should be stored in a plastic container, crunchy cookies in a glass container. I stored mine in a plastic container, so they lost the crispy edges they had straight out of the oven, but they were still nice and chewy and delicious.
Serving size: 1 cookie Calories: 58 Fat: 2.8 g Carbs: 8 g Sugar: 3 g Sodium: 19 mg Fiber: 1.1 g Protein: 1.2 g
Recipe by Busy But Healthy at