Every year, I look for a healthier slant on a yuletide treat to enjoy during the holiday season. This recipe caught my interest as its focus (in the title) was on the whole wheat ingredient. It’s interesting, because although whole wheat does contain more fiber and has a lower glycemic index than white flour, it makes very little difference in the actual calories (58 calories less for the entire recipe, or just over 1 calorie difference per cookie!). Just a note not to be wooed by the seemingly healthy titles of recipes.
This brings me to the reason why I actually chose this recipe, which is the small size of the cookies. Portion control is key when our senses are assailed by so much temptation during the holidays! Eating only 1 cookie (for 43 calories) or 2 cookies (for 86 calories) from this recipe is not a damaging onslaught of calories; rather, a delicious and flavorful treat to include in your daily
calorie intake total.
The recipe comes from Lively Table, but I have switched up the ingredients a little – particularly the coconut oil for the healthier canola.
½ cup canola oil
¼ cup granulated
¼ cup brown sugar
¼ cup molasses
1 large egg white
1 tsp vanilla
2 tsp grated
1 ¼ cups whole
1 tsp baking soda
pinch of salt
1 tsp cinnamon
½ tsp ground
pinch of ground
In the bowl of a stand mixer, beat canola oil and sugars until fluffy, about 2 minutes. Add molasses, egg, vanilla and ginger. Beat until combined.
Sift flour, baking soda, salt, and spices into bowl with wet ingredients. Beat until well combined.
Cover mixture and refrigerate 2 hours.
Preheat oven to 350° F. Remove dough from refrigerator.
Scoop into small balls (about 1 tsp). Roll to shape and place at least 1 inch apart on a cookie sheet lined with parchment or a silicone baking mat. Flatten balls slightly.
Bake cookies 6-8 minutes until golden. Remove from oven and let cool a couple of minutes before transferring to cooling rack.
Makes 48 cookies. Per cookie:
Happy Holidays, everyone!
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