I got the idea for this recipe from one of my favorite blogs. I thought they looked delicious and wanted to give them a try since, due to nausea, I’ve been drinking ginger ale like there’s no tomorrow . I also love anything ginger and love to bake.
I thought this recipe would be fun to “tweak” to make it more my style – no added refined sugar with some healthier additions. As a side note, I know there are a lot of people who don’t use traditional wheat flours at all and opt for choices like coconut flour. But what I had on hand was some wheat flour I’ve had for a while that I occasionally use. In the end, eating healthy shouldn’t be black and white – I’m not perfect and I try to make the best choices possible every day. It is not necessary to use organic versions of these ingredients, but I try to use as much organic food as possible.
I decided to name my version Ginger Pillows, because that is exactly what the soft texture reminds me of. The flavor is light, not-too-sweet, with the soft taste of ginger and molasses. So good with coffee or in a child’s lunchbox.
- 2 T stevia
- 3 T organic raw honey
- 1/3 cup softened unsalted organic butter
- 1/3 cup organic coconut oil
- 1/4 cup molasses
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 scoop vanilla protein powder (I used this because it’s what I have on hand right now)
- 2 tsp baking soda
- 1 tsp pumpkin pie spice (a blend of cinnamon, nutmeg, and cloves)
- 1/2 tsp ground ginger
Preheat your oven to 350-375 degrees, depending on how hot your oven gets. My cookies turned out perfectly at 350 degrees for 10 minutes.
In a mixing bowl, combine the first 6 ingredients and blend well. Stir in the remaining dry ingredients and blend until mixed. Refrigerate the dough for about an hour so that it’s easier to handle.
Shape the dough into 1 inch balls, slightly flatten, and place on your baking sheet. I use an eco-friendly baking sheet very similar to this and I love it dearly and can’t recommend one enough! They really work perfectly, hold up well, and save so much parchment paper from the landfills.
Bake for 8-10 minutes, allow to cool and move to a cooling rack. I used a 1 T measuring spoon for portion control and it yielded 2 dozen cookies.