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Healthy Ginger Snaps (Vegan)

Healthy Ginger Snaps!Who else can’t get enough ginger spice? Ginger spice is our favourite flavour of the holiday season, and we’re finding as many ways to enjoy it as we can!

If you follow our Instagram breakfast posts, you’ve seen that we’re even making our oatmeal gingerbread-style!

These muffins have no added sugar and no butter – just whole, good-for-you ingredients like almond butter, whole wheat flour and chickpea flour!

We also added a healthy dose of molasses to help keep that signature chewy texture of a ginger snap and, of course, pack in the flavour! These cookies are the perfect snack or dessert, and with only 3.0g of sugar per cookie, you’ll definitely avoid those sugar highs (and lows). Each ginger snap has just over 100 calories and almost 3g of protein – definitely a step up from your average cookie!

We can’t wait to try these with some of our favourite mix-ins, like dark chocolate chips or dried cranberries!

What’s your favourite holiday flavour?

Print Recipe
Healthy Ginger Snaps (Vegan)
Course Baked Goods, Vegan
Prep Time 5-10 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Wet
  • 3/4 cups almond butter
  • 1/4 cup pumpkin puree
  • 1/4 cup molasses
  • 1 tsp pure vanilla extract
Dry
  • 1/2 cup chickpea flour
  • 1/2 cup whole wheat flour
  • 2 tsp cinnamon
  • 1 1/4 tsp ginger ground
Course Baked Goods, Vegan
Prep Time 5-10 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Wet
  • 3/4 cups almond butter
  • 1/4 cup pumpkin puree
  • 1/4 cup molasses
  • 1 tsp pure vanilla extract
Dry
  • 1/2 cup chickpea flour
  • 1/2 cup whole wheat flour
  • 2 tsp cinnamon
  • 1 1/4 tsp ginger ground
Instructions
  1. Preheat oven to 350 F
  2. In a medium-large bowl, whisk together dry ingredients.
  3. In a small bowl, mix together almond butter and pumpkin puree. Add molasses and vanilla extract, mix until fully combined.
  4. Add wet ingredients to dry. Mix together until fully combined. Note the batter will get tough to mix and it may seem like there is too much flour - keep working at it and it should come together!
  5. Scoop cookie batter onto lined cookie sheet with a 2 tbsp. scoop. Cookies will not expand so can be placed fairly closely together.
  6. Flatten cookies with a fork. Bake at 350F for 12 minutes. Cookies will toughen up slightly as they cool.
  7. Serve immediately or store in airtight container for up to one week.
Recipe Notes

Nutrition Information: For one cookie

Calories: 108 / Fat: 6.8g (Saturated Fat 0.7g) / Carbohydrate 9.9g (Fibre 1.3g, Sugar 3g) / Protein 2.9g

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We’re a team of devoted dietitians who embrace the science behind healthy eating, and the crucial role your own body chemistry plays. When you need to know what eating well means to you, we’ll provide the what, why and how.

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