Soft Ginger Cookies

Soft Ginger Cookies

 

One of my New Year's Resolutions for 2013 is to eliminate sugar and white flours in my diet.  After doing alittle research I have found it actually is easier than I thought it would be.  So before we hit 2013 I have been sampling recipes to see which ones make the cut.  The following recipe is one I found online.  It's fast, delicious and very easy.  Enjoy!

 

3/4 cup hot coffee
1 cup chopped, pitted dates
1/2 teaspoon baking soda
2 eggs at room temperature
1/4 cup organic blackstrap molasses
1 1/2 cups organic spelt flour or whole-wheat flour
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped crystallized ginger
1/4 cup Erythritol Pure Sweetner

Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked. Makes 30 cookies.

Calories Per Cookie: 66
Carbs: 14 g
Fiber: 1 g
Protein: 1 g
Fat: .5 g

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