I have a few ginger sparkle recipes on my blog but hear me out when I say, I think these are the best ones yet! There is something about a chewy yet soft, warm ginger sparkle cookie that just feels nostalgic to me, can you relate?
one recipe, a few ways
Okay so I have only tested these cookies with coconut sugar & butter. I plan to test them with coconut oil in place of the butter & Golden Lakanto in place of of the coconut sugar so I can update the recipe with dairy-free & low-carb variations. If you are feeling creative & try any substitutions please let me know in the comments so readers can see what has or hasn’t worked for others! I think these subs will still work great in the recipe, just cannot say how it affects them overall until I try it for myself. I will add any subs I try to the notes section of the recipe. Be on the lookout there for updates!
A classic with a healthy twist
For this recipe I used coconut sugar in place of regular sugar. I wanted to keep them grain & dairy-free so I used almond flour & coconut flour. I also like using blackstrap molasses as it tends to have slightly more nutrients than regular. You can find all the ingredients in most grocery stores, so they shouldn’t be too hard to find! Another tip for grain-free baking is to get your flours in bulk, whether thats at your local Bulk Barn or Costco! If you are using them often, it is definitely worth getting in those places. Even if you don’t use them a lot, heading to a Bulk Barn & getting just what you need is a great way to save money & prevent waste if you don’t use a certain ingredient often!
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Need more holiday recipes?
HEALTHY BAKED GINGERBREAD OATMEAL
COPYCAT STARBUCKS CRANBERRY BLISS BARS
HEALTHIER DOUBLE CHOCOLATE FUDGE PEPPERMINT COOKIES
|Prep Time||10 Minutes|
|Cook Time||10 Minutes|
|Passive Time||10 Minutes|
- ***2-4 tbsp granulated sweetener sugared topping I used regular sugar but you could use monk fruit or more coconut sugar as well
- Preheat the oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
- With an electric beater or stand mixer (or by hand using a spatula) beat the butter & coconut sugar together.
- Add the rest of the ingredients for the cookies to combine & mix until everything is well incorporated.
- Let sit in the fridge for 10-15 minutes.
- Roll a spoonful of the batter into a ball & roll in a small bowl with granulated sweetener of choice (I used regular sugar, you could also use Lakanto or more coconut sugar, I found white sugar looks the most authentic)
- Place the balls on your prepared baking tray, pressing down slightly.
- Bake for 9-12 minutes, remove from the oven & let cool slightly on the pan for at least 10 minutes. This gives a super fudgey final cookie. If you want a crunchier cookie, bake for 15 minutes.
These are my go-to weekly cookies to bake! So easy and delicious, everyone loves them 🙂
I am so happy to hear this Erika! Glad you are loving them 🙂 Thank you so much for taking the time to leave your feedback!
Made these to pack in my lunch as a sweeter treat. I didn’t have coconut sugar so I used the Lakanto Monk Fruit sugar. Worked just as good. The spices in these make the perfect gingery/spicy taste and the texture of them is so soft. I only baked mine for the minimum amount of time so that they would have a sticky inside when I left them to cool and they turned out so good. They didn’t last long in the house.
I love that sub, thanks for sharing how it worked out for you! Thank you so much for your feedback Breagh & I am SO happy to hear you loved the recipe!