Healthy Gingerbread Molasses Cookies

One of the things you'll hear me say a lot is "Healthy habits not restrictions"!!

Being healthy does not automatically equate to no more deliciousness. Quite the opposite actually! If you're willing to get in the kitchen and get your hands dirty, there is no end to healthy treats you can devour!

Once I began baking healthier versions of the treats I enjoy, I found I was able to indulge more often while at the same time diminishing my cravings for store bought, no-good-for-you, sugar bombs. Not only that - I NEVER feel deprived, ever.

Learning to indulge healthfully is key to a healthy lifestyle. I don’t believe success can be possible where deprivation exists.

If we’re constantly feeling deprived, that means we’re constantly unsatisfied, and if we’re constantly unsatisfied, that means we’re constantly relying on our willpower to keep us on track (and we all know how that story ends….knee deep in a tub of ice cream).

That is why it is so important to learn how to indulge in our favourite foods while at the same time nourishing our bodies from the ingredients we use. Our bodies (and our cravings!) change dramatically when they are fed foods that allow them to thrive.

So with that said, give these Healthy Gingerbread Molasses Cookies a try and see if eating a healthier version of a cookie you love, helps to both satisfy your craving and help you feel better. Tag me on Instagram if you make them, I'd love to see your healthy creations!

Happy (healthy!) Baking!

WHAT YOU'LL NEED:

• 2/3 cup gluten free oat flour

• 1/3 cup sprouted spelt flour*

• 1/3 coconut palm sugar

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp ground ginger

• 1/4 tsp cinnamon

• 1/4 tsp salt

• 2.5 tbsp coconut oil, melted

• 2 tbsp unsweetened applesauce

• 1 tbsp blackstrap molasses

• 1/2 pure vanilla extract

WHAT YOU DO:

1. Mix all dry ingredients in a large bowl, stirring very well.

2. In a medium bowl, whisk together wet ingredients.

3. Pour wet ingredients into dry and mix with a spoon (or hands) until combined.

4. Using your hands, break off small pieces and roll into balls. Place balls on a parchment paper lined cookie sheet.

5. Refrigerate for at least 1 hour (dough balls can also be frozen for up to a month)**

6. When ready to bake, preheat oven to 350 degrees.

7. Take dough balls out of the fridge, place on parchment paper and flatten until they're thin enough to use cookies cutters. Place cut outs on parchment lined cookie sheet.

8. Bake for 10 minutes. Remove from the oven and press the cookies down (don't need to do this if you used cookie cutters, the dough will already be flat enough). They will look undercooked at first but that is what you want, the cookies continue to cook as they cool.

9. Allow at least 10 minutes before removing from the sheet and serving.

*For gluten free cookies, sub Bob's Red Mill GF baking flour or almond flour for the spelt flour; you can also use regular spelt flour if you can't find sprouted.