Skinny Gingersnaps
Serves: 24
Serves: 24; serving size: 1 cookie Nutrition Facts: 88 calories, 1 g fat, 0 g saturated fat, 264 mg sodium, 20 g carbs, 0 g fiber, 12 g sugar, 1 g protein
  • 2 cups whole wheat white flour
  • 1 tablespoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup
  • coconut palm sugar
  • or you could use sugar or a sugar alternative, divided
  • 5 tablespoons light butter, softened
  • ¼ cup packed dark brown sugar
  • 1½ tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  1. Preheat the oven to 350°.
  2. Combine flour, ginger, cinnamon, cloves baking soda, and salt in a small bowl.
  3. In a large bowl, combine ¾ cup granulated sugar, butter, and brown sugar. At medium speed, beat with a mixer until thoroughly mixed. Add the honey, vanilla, and egg and continue to mix well. Reduce speed on blender to low and add flour mixture. Blend well Cover dough and freeze until firm (approximately 1 hour)
  4. Spray hands lightly with cooking spray and make the dough into 1-inch size balls. Roll dough balls in the remaining granulated sugar and place on baking sheets sprayed with cooking spray. Make sure balls are at least 2 inches apart. Bake at 350° until lightly browned (approximately 12 minutes). Cool for a few minutes and place cookies on wire racks
  5. Enjoy!!
Recipe by Nutrition Twins at