Gingerbread Chews

I am a die hard ginger snap fan and this is my new favourite cookie recipe!  My mom clipped it out of Alive magazine for me, knowing full well that it would be right up my alley.  I love that it's a healthier version but still tatses amazing.   The coconut oil makes the cookies taste rich and creamy (you don't miss the butter) and the carmel/butterscotch taste of the palm sugar gives these treats a relatively low glycemic index without loosing the yummy sweetness.

I also love that these cookies have coconut flour in them, as I'm always looking to cut down on my intake of gluten.  Half of the flour is supposed to be unbleached all-purpose flour but I subsitituted with spelt flour and it worked just fine.

Hope you enjoy these as much as we have in our house!

1 cup (250 mL) unbleached all-purpose flour 
1 cup (250 mL) coconut flour
2 tsp (10 mL) baking soda
1 tsp (5 mL) baking powder
1 Tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) grated nutmeg
1/2 tsp (2 mL) salt
3/4 cup (180 mL) coconut oil
3/4 cup (180 mL) palm sugar
1 free-range egg
3 Tbsp (45 mL) molasses
1/4 cup (60 mL) palm sugar, for rolling (optional)

Preheat oven to 350 F (180 C).
- Whisk flours, baking soda, baking powder, spices, and salt together.
- In separate bowl, using electric mixer, beat coconut oil with sugar until creamy. Beat in egg, then molasses.
- Working in 3 batches, beat in flour mixture just until mixed.
- Roll dough into small balls (about 1 in or 3 cm), then lightly roll in sugar, if using.
- Spread out on baking sheet lined with parchment paper.
- Bake until edges are firm, about 10 minutes.

Makes 48 cookies.

Each serving contains: 68 calories, 1 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 8 g total carbohydrates (3 g sugars, 1 g fibre); 67 mg sodium