Chewy Chocolate Ginger Cookies
If there’s one thing that’s guaranteed to alleviate my stress, it’s tying on my apron and baking cookies. Measuring the ingredients, stirring the dough, shaping the cookies, and watching them brown to delicious perfection in the oven sets my mind and heart at ease…especially when there is chocolate involved!
But sugary cookies laden with empty carbs would take my blood sugar from stress-free to sky high in a matter of minutes. What’s a cookie loving gal to do?
Fortunately, I have a few tricks up my sleeve that give me the freedom to enjoy both the baking process and my cookies in good health.
- Cut the refined sugars and flours. I promise you can still make mouthwatering cookies that even kids will love without white flour and sugar. Instead of cane sugar, I use sweeteners like maple syrup, honey, and coconut sugar for a more natural approach.
- Incorporate healthy fats. Ditch the shortening and low-quality vegetable oils like canola, soybean, safflower, and corn. All of those plants are cash crops, meaning they’re designed to bring manufacturers big money in a big hurry! That translates to a very low-quality product for us that’s often sourced from GMO plants, treated with high heat methods, and packaged in BPA plastic containers. Not to mention that those fats are nutritionally empty when compared with nutrient-rich coconut oil, nut butters, and fiber-rich seeds like chia and flax. (For more in-depth research about canola oil, this is an interesting read.)
- Think outside the flour sack. You can make your own flour easily at home my grinding up nuts and seeds yourself, which is exactly what I have done in this recipe! Using nut and seed flours will take some getting used to (they can’t be swapped cup for cup in traditional baking recipes), but as you play and get to know them better, I’m confident that you’ll quickly learn to love them as much as I do.
These Chewy Chocolate Ginger Cookies are nut-free, grain-free treats that are perfect to whip up when you’re feeling a little tense and frazzled. As you bake, crank some tunes and let your stress melt away. Baking is the best therapy.
Reward yourself after a long day with a cookie and a warm cup of tea. Nothing does the body more good than loving yourself and taking time to enjoy life’s sweet moments!
More healthy treats you’ll love:
- Soft Island Bliss Cookies (grain-free)
- Healthy Almond Joy Bars
- Honey Almond Chai Wafers (grain-free, egg-free)
- Maple Spice Cookies (easily adaptable to be dairy-free, nut-free, egg-free)
- Nut-Free Dark Chocolate Truffles (nut-free, grain-free, vegan)
- Almond Butter Health Balls (grain-free)
- Vegan Health Bar Cookies
Chewy Chocolate Ginger Cookies
Makes about 18 cookies | Sweetness: Medium
- 1 1/2 cups raw sunflower seeds
- 2 tablespoons virgin coconut oil
- 1 tablespoon Grade B maple syrup or honey
- 1 tablespoon chia seeds (whole)
- 1/2 cup coconut sugar
- 3 tablespoons unsweetened cocoa powder or raw cacao powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 large egg
- 1 large egg yolk
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Place the sunflower seeds in a dry skillet over medium heat. Toast, stirring often, until golden brown and fragrant, 6-8 minutes.
- Transfer the hot seeds to a food processor fitted with the steel blade. Add the coconut oil, maple syrup, and chia seeds to the hot sunflower seeds. Process for about 2 minutes, stopping to scrape down the sides of the bowl as needed, until the seeds are very finely ground. The mixture should look something like really dry nut butter.
- Add the coconut sugar, cocoa powder, ginger, cinnamon, baking soda, and salt. Process to combine thoroughly.
- With the machine running, add the egg and egg yolk. Process just until a dough forms.
- Roll heaping tablespoons of the dough into balls. (If the dough sticks to your hands, wet them slightly with water.) Place the balls 2 inches apart on the lined baking sheets. Flatten the balls to about 1/3-inch thick with the tines of a fork. (If the dough sticks to the fork tines, dip it in water as needed.)
- Bake for about 12 minutes until just firm to the touch. Cool completely.
- Store in an airtight container at room temperature or freeze.
Hallie Klecker is the author of Super Healthy Cookies and The Pure Kitchen, both gluten- and dairy-free cookbooks focusing on fresh ingredients and whole foods. She is also the Editorial Content Manager for Simply Gluten Free Magazine. Hallie writes the recipe blog Daily Bites, where she shares her passion for cooking with whole, natural foods. Hallie is a certified Nutrition Educator and former personal chef. Connect with her on Facebook, Twitter, and Pinterest!
Read all of Hallie’s posts here.
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