Makes – 36 cookies
1 Serving = 2 cookies
Baking gingersnaps is a Christmas family tradition at the Smith house.
My dad was diagnosed with heart disease when I was in university and its been one of my missions to create heart healthy foods for him. When I discovered canola oil I switched the original gingersnap recipe that contained shortening to heart healthy canola oil and as a result dad gets his favourite cookies every Christmas.
This is also a great cookie for fall or winter treats, just skip the chocolate.
Tip: If you are a real ginger lover try adding ¼ cup (60 mL) diced candied ginger for a bigger flavour.
½ cup (125 mL) canola oil
1 cup (250 mL) granulated sugar
¼ cup (60 mL) molasses
1 omega-3 egg
1 ¾ cup (425 mL) whole wheat flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) baking powder
2 tsp (10 mL) ground ginger
1 Tbsp (15 mL) ground cinnamon
1. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
2. In a large mixing bowl beat together canola oil and sugar.
3. Add molasses and egg. Beat until fluffy.
4. Stir in whole wheat, baking soda, baking powder, ginger and cinnamon (add candied ginger if using) until the dough comes together.
5. Scoop out teaspoonfuls and lightly press onto cookie sheet.
6. Bake for 12-15 minutes or until golden brown. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool on cookie sheet.
7. Store in air tight container for up to 1 week. Or freeze for up to 3 months.
2 cookies contain:
160 Calories, 7 g Total Fat, 0.5 g Sat Fat, 0 g Trans Fat, 90 mg Sodium, 25 g Carbs, 1 g Fibre, 2 g Protein.
Tip: As seen in the picture above: If you are chocolate lover, chop up ¼ cup (60 mL) chopped dark chocolate. Sprinkle a small amount on top of the cookies when they come out of the oven. Let melt and then either spread out with a knife or leave as is. Let cool for 1 minute, remove from pan and place on a wire cooling rack. Let the chocolate set and then store in an airtight container.