The Ultimate Healthy Gingerbread Cookies

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 10 tsp Confectioners' style stevia
  • 1/4 cup Molasses
  • 1 tsp Vanilla creme stevia

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 3/4 tsp Cornstarch
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 1 3/8 cup Whole wheat flour, white

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil, unsalted

• Dairy

  • 2 tsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the cookies
• 1 cup + 6 tbsp (165g) white whole wheat flour (measured like this)
• ¾ tsp cornstarch
• ¼ tsp baking powder
• 1 ½ tsp ground ginger
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• ¼ tsp salt
• 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
• 1 large egg, room temperature
• 1 ½ tsp vanilla extract
• ¼ cup (60mL) molasses
• 1 tsp vanilla crème stevia
• for the icing (optional)
• 10 tsp confectioners’ style stevia
• 2 tsp nonfat milk

Directions

• To prepare the cookies, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla extract. Stir in the molasses and vanilla crème stevia. Add in the flour mixture, stirring just until incorporated. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 1”-tall rectangle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 1 hour.
• Preheat the oven to 325°F, and line two baking sheets with silicone baking mats or parchment paper.
• Leaving the cookie dough between the sheets of plastic wrap, roll it out until ⅛” thick. Lightly flour your cookie cutter, and press it into the dough, making sure each shape lies as close to its neighbors as possible to minimize unused dough. Peel the unused dough away from the shapes, and place them onto the prepared baking sheets. Reroll the unused dough, and repeat.
• Bake the cut out cookie dough at 350°F for 8-10 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.
• To prepare the icing, stir together the confectioner’s style stevia and milk in a small bowl. Spoon into a zip-topped bag, and snip off the corner. Pipe onto the cooled cookies.