One of my favorite Christmas traditions is a day spent baking with my mom. From banana and pumpkin bread, to buckeyes and cinnamon buns, our entire day consists of baking sweet treats for family, friends and neighbors.
Although I go fully decadent with holiday desserts – it's only right for this time of year – it's important to me to at least make one healthier option.
These cookies were inspired by my husband’s favorite cookie at the Saturday Morning Market in downtown St. Petersburg. After discovering the amazing flavor and texture of the chocolate ginger cookie, I knew I had to re-create it at home. Spicy yet sweet, chewy and lower in sugar!
Ginger-boosts immune function, aids in gastrointestinal digestion, and acts as an anti-inflammatory
Molasses-excellent source of iron, high in calcium, and a good source of calcium, magnesium, vitamin B6 and selenium.
Bake these cookies for Christmas, or package them up and hand them out as gifts!
What’s your favorite Christmas tradition?
Chocolate Ginger Cookies
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 3 tablespoons cocoa powder
- 1/2 cup raw sugar, plus extra
- 1/3 cup olive oil
- 1 egg, lightly beaten
- 2 tablespoons molasses
Preheat oven to 350 degrees. In a bowl, sift together flour, soda, salt, cocoa powder and spices. Mix well and set aside.
Beat sugar and olive oil until creamy. Stir in eggs and molasses. Combine wet and dry ingredients. Refrigerate dough for 15 minutes. Place some additional raw sugar in a shallow dish. Roll rounded teaspoons of the batter into balls, then roll in the raw sugar to coat.
Place onto a greased baking sheet, pressing down slightly to flatten.
Bake for about 11-12 minutes, or until golden brown. Transfer to wire rack to cool. Enjoy!