Trim Healthy Mama Ginger Snap Cookies

Trim Healthy Mama Ginger Snap Cookies

These cookies don’t earn the title “snap” due to their crunch. They’re firm with just a bit of chewiness. We’re using almond and flaxseed meal, two dense, alternative flours that don’t usually produce the crunchiest of cookies. These little babies do however pack a smart little punch of snappy ginger flavor. I prefer to use whole dried ginger root ground right into the cookie dough for a straight-up, sock-you-in-the-kisser spicy cookie. 

I came across this wonderful recipe from Trisha Gilkerson over at IntoxicatedonLife.com. Her delicious Gluten-Free, Low-Carb Gingersnap recipe just needed a few minor tweaks to be Trim Healthy Mama friendly, mainly we’ll skip the molasses. Trisha’s got a really great site over there, so be sure to swing by and check her out! 

I like to use whole, dried ginger root in this recipe for extra zingy ginger flavor and added health benefits. I used xylitol for this batch of cookies, but the Trim Healthy Mama brand Sweet Blend would be a perfect on-plan sweetener. 

Trim Healthy Mama Ginger Snap Cookies

Ingredients:

  • 1 1/2 cups almond meal
  • 1/2 cup flaxseed meal
  • 1/3 to 1/2 cup xylitol (use caution around dogs, please) or 1/8 cup, plus 1 Tablespoon of Trim Healthy Mama Sweet Blend – taste your dough and adjust as needed
  • 1/2 tablespoon ground ginger, or 1-2 nubs whole, dried ginger root
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 3 tbsp melted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon caramel extract
  • Coconut oil cooking spray, and parchment paper

ingredients for Trim Healthy Mama Ginger Snap Cookies

Heat oven to 225 degrees. Line a baking sheet with parchment paper. In a blender, combine dry ingredients, including dried ginger root. 

making Trim Healthy Mama Ginger Snap Cookies

Blend until fine. For my Ninja, this was no trouble at all. I love that thing! Other blenders may take a little longer. After sifting through the mix, I did find an occasional chunk of ginger, which I removed. You’ll want to keep ginger pieces very small, no bigger than a grain of rice. They’re extremely potent. If you’re using powdered ginger, you should be able to simply mix dry ingredients by hand. 

making Trim Healthy Mama Ginger Snap Cookies

In a separate bowl, combine melted (cooled) butter, egg, and caramel and vanilla extracts. Mix well.

making Trim Healthy Mama Ginger Snap Cookies

Add dry ingredients and mix well. You’ll have a thick, slightly sticky cookie dough.

Trim Healthy Mama Ginger Snap Cookies

Next, pinch a small amount of cookie dough with your fingers.  A little smaller than a ping-pong ball is a good amount.

making Trim Healthy Mama Ginger Snap Cookies

Roll into a small ball. If you find the dough is a little too sticky to work with, you can lightly oil your hands.

making Trim Healthy Mama Ginger Snap Cookies

By the way, my ring is getting too big. The downside (if there is such a thing) of losing over 45 pounds is having to get another ring. Or maybe it’s a plus. Now, then – next grab a small cup, or in my case a little condiment bowl with a nice flat bottom. Spray the cup or bowl – or whatever you’re using – with oil to keep cookies from sticking. You’ll use this to press your cookies into nice flat discs. 

making Trim Healthy Mama Ginger Snap Cookies

About every third cookie, you’ll need to re-coat your glass or bowl with oil. Otherwise the cookies will stick, and you’ll have to peel them off. It’s not the end of the world, but it can be a little annoying. And who needs to be annoyed while they’re making cookies? Not you, that’s who. 

making Trim Healthy Mama Ginger Snap Cookies

Smoosh cookies into pretty little discs until you’ve filled your pan. 

making Trim Healthy Mama Ginger Snap Cookies

Now, the fun part. The best way to bake these are low and slow. Baking for one hour at 225 and then allowing to rest for another hour will result in the most firm cookie. If you truly don’t want to wait for two hours before you eat a cookie (and you won’t want to after you smell these), you can cook these high and fast at 425 for 12 to 15 minutes. The cookies will be a little spongier and there’s a danger of burning the edges with a higher heat. I recommend low and slow. 

Trim Healthy Mama Ginger Snap Cookies

And after all, patience is a virtue. 

making Trim Healthy Mama Ginger Snap Cookies

Three to four cookies is a decent and appropriate serving. I had five, if I’m being honest with you. Store additional cookies in a container with a lid, and a paper towel to keep moisture to a minimum, for two days out on the counter, or a week in the fridge. 

disclaimer

Trim Healthy Mama Ginger Snap Cookies
Delicious sugar-free, low-carb Ginger Snap Cookies
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Ingredients
  1. 1 1/2 cups almond meal
  2. 1/2 cup flaxseed meal
  3. 1/2 cup xylitol (use caution around dogs, please) or 1/3 cup Trim Healthy Mama Sweet Blend
  4. 1/2 tablespoon ground ginger, or 1-2 nubs whole, dried ginger root
  5. 2 teaspoon ground cinnamon
  6. 1/2 teaspoon ground cloves
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1 large egg
  10. 3 tbsp melted butter
  11. 2 teaspoons vanilla extract
  12. 1 teaspoon caramel extract
  13. Coconut oil cooking spray, and parchment paper
Instructions
  1. Heat oven to 225 degrees. Line a baking sheet with parchment paper. In a blender, combine dry ingredients, including dried ginger root.
  2. Blend until fine. If you're using powdered ginger, you should be able to simply mix dry ingredients by hand.
  3. In a separate bowl, combine melted (cooled) butter, egg, and caramel and vanilla extracts. Mix well.
  4. Add dry ingredients and mix well. You'll have a thick, slightly sticky cookie dough.
  5. Next, pinch a small amount of cookie dough with your fingers. A little smaller than a ping-pong ball is a good amount.
  6. Roll into a small ball. If you find the dough is a little too sticky to work with, you can lightly oil your hands.
  7. Next grab a small cup, or in my case a little condiment bowl with a nice flat bottom. Spray the cup or bowl - or whatever you're using - with oil to keep cookies from sticking. You'll use this to press your cookies into nice flat discs. About every third cookie, you'll need to re-coat your glass or bowl with oil.
  8. Smoosh cookies into pretty little discs until you've filled your pan.
  9. The best way to bake these are low and slow. Baking for one hour at 225 and then allowing to rest for another hour will result in the most firm cookie. If you truly don't want to wait for two hours before you eat a cookie (and you won't want to after you smell these), you can cook these high and fast at 425 for 12 to 15 minutes. The cookies will be a little spongier and there's a danger of burning the edges with a higher heat. I recommend low and slow.
The Coers Family http://www.thecoersfamily.com/

 

9 thoughts on “Trim Healthy Mama Ginger Snap Cookies

  1. Trisha Gilkerson

    I’m glad you were able to tweak my recipe to fit your eating style! 🙂 Have a great day!

    1. amandacoers

      Thanks for stopping by! I love your site – and I just discovered you’re a twin mommy like me, how fun! 😀

  2. Connie Sabino

    how many calories are each cookie?

  3. Trim Healthy Mama Pumpkin Fudge - The Coers Family

    […] massive amounts we’re used to consuming. I still have a big ol’ sweet tooth, though. Cookies, cakes, candy are big weak spots for me. This amazing, creamy, pumpkin fudge satisfies my sweet […]

  4. Karin

    Are these an S?

    1. Amanda Coers

      Yes, these are made with almond and flaxseed meal which are both S foods – depending on how many you eat, they could be S or FP. But, I tend to categorize them in my little brain as S so I can have three or more. Who wants one cookie, right?

  5. Cami Sauder

    Made these cookies tonight. They are really good but my husband says for his ginger addiction (I made it with the powdered ginger), that it needs a little more. Have you made it both ways or were you just giving the substitution? I have powdered ginger and ginger from the produce section but I didn’t know what dried ginger root is or where to get it.

    1. Amanda Coers

      I like mine with whole ginger root – you can find some either dried or fresh in the produce aisle of your local grocery store. The dried root I use is a product of Mexico, which is pretty common down here in Texas. But whole ginger root should work also. I would peel it and cut it into chunks, whirl those chunks in the blender or food processor to further break them down, and then proceed with the recipe. I wouldn’t use more than a 1 or 2 inch nub of fresh ginger root, to start with, because it could be very strong.

  6. Pooky

    I just found your website, and I am sooooo excited to try these recipes!!! I notice you use a lot of almond meal in your baking recipes. Do you have any tips on where to get this inexpensively? A 1-lb bag costs $13 at my local grocery!


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