Ginger Snap Cookies


  • 1 ¼ CUPS Whole Wheat Flour
  • 1½ TSP Baking Powder
  • 1½ TSP Ginger
  • ½ TSP Cinnamon
  • ¼ TSP Salt
  • 2 TBSP Coconut Oil, melted
  • 1 large Egg, room temperature
  • 1 TSP Vanilla Extract
  • ¼ CUP Molasses
  • 5 TBSP Honey


  1. In a medium bowl sift together flour, baking powder, ginger, cinnamon, and salt.
  2. In a small bowl, mix together coconut oil, egg, and vanilla. Fold in the molasses and honey, then add the flour mixture until well combined. Chef Tip: Chill the cookie dough for 30 minutes, or up to 2 hours, helps prevent dough from becoming runny.
  3. Preheat the oven to 325°F, and line a baking sheet.
  4. Drop the cookie dough in rounded scoops onto the prepared baking sheet. Bake for 12-15 minutes.
  5. Let cool and enjoy!

Yield: 12 cookies

Preparation Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

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