Spelt and rye ginger snap cookies
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Spelt and Rye Ginger Snap Cookies

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 36
Author: eyecandypopper

These healthy Spelt and Rye Ginger Snap Cookies are made with wholegrain, are low in sugar and they are dairy free as well!

Ingredients

  • 1 1/2 cup spelt flour
  • 1 cup rye flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 1 organic free-range egg (lightly beaten)
  • 1/3 cup good quality olive oil
  • 1/2 cup unbleached sugar (or 1/4 cup unbleached sugar + 1/4 cup whole sugar, like Sucanat)
  • 1/4 cup unsulfered organic molasses
  • 1/4 cup maple syrup
  • extra sugar (for rolling, I used demerara)

Instructions

  1. Mix all the dry ingredients in a large mixing bowl.
  2. Mix all the wet ingredients in a medium mixing bowl, using a whisk (I whisk the eggs first, and then add the olive oil, whisk more, and then add the rest).
  3. Using a big rubber spatula, mix the wet ingredients with the dry ingredients. Make sure there are no 'pockets' of dry ingredients left at the bottom.
  4. Let dough rest for 5 minutes, and then use a mini ice cream scoop to measure the batter (or use a tablespoon), and roll in the sugar.
  5. Put on a large baking sheet, making sure they have a little bit of room to expand. In order to get the crinkle effect, do not flatten the cookies.
  6. Bake in a 325F oven for 15-18 minutes.
  7. Let cool down completely before eating, or storing in an airtight container.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 73kcal | Fat: 2g | Cholesterol: 4mg | Sodium: 36mg | Potassium: 58mg | Carbohydrates: 11g | Fiber: 1g | Sugar: 5g | Protein: 1g | Vitamin A: 5% | Calcium: 13% | Iron: 0.5%