Low-Sugar Chocolate Ginger Cookies
A local bakery makes some awesome chocolate ginger cookies that I love. The problem is they are made with sugar which I try to avoid. So I set about to reduce the sugar keeping the spice. I easily replaced the brown and white sugar with Swerve brown and monk fruit sweetener. I also used some low-sugar chocolate chips. It still has some added sugar found in the molasses and crystallized ginger; however, it is much lower in a glycemic load. Spicy and sweet without the guilt.
2 ½ dozen cookies
INGREDIENTS:
½ cup butter, room temperature
¾ cup Swerve brown
½ cup monk fruit sweetener
1 large egg
1 tablespoons molasses
1 teaspoon vanilla
2 teaspoons fresh ginger, finely grated
1 ½ cups whole wheat pastry flour
3 tablespoons unsweetened cocoa
3 tablespoons finely chopped crystallized ginger
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
⅓ cup Pascha bittersweet chocolate chips or Lily dark chocolate chips
DIRECTIONS:
1. Preheat oven to 350°F. Beat butter, Swerve brown, and monk fruit sweetener on a stand mixer with a paddle attachment on medium until smooth, about one minute. Beat in the egg until incorporated. Beat in molasses, vanilla, and fresh ginger.
2. In a mixing bowl, whip flour, cocoa, crystallized ginger, baking soda, cinnamon, ground ginger, and salt together with a whip. Gradually add the flour mixture to the butter mixture on low speed until combined. Fold in chocolate chips.
3. Shape into thirty (one and one-half-inch) balls. Place two inches apart on two parchment or Silpat lined baking sheet pans. Lightly flatten each ball with the palm of your hand.
4. Place one sheet pan at a time into the preheated oven. Bake for ten to twelve minutes, until crackly but still soft in the center. Repeat with the second sheet pan.
5. Cool on a wire rack until completely cool, about thirty minutes.
Low-Sugar Chocolate Ginger Cookies
Ingredients
- ½ cup butter, room temperature
- ¾ cup Swerve brown
- ½ cup monk fruit sweetener
- 1 large egg
- 1 tablespoons molasses
- 1 teaspoon vanilla
- 2 teaspoons fresh ginger, finely grated
- 1 ½ cups whole wheat pastry flour
- 3 tablespoons unsweetened cocoa
- 3 tablespoons finely chopped crystallized ginger
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup Pascha bittersweet chocolate chips or Lily dark chocolate chips
Instructions
- Preheat oven to 350°F. Beat butter, Swerve brown, and monk fruit sweetener on a stand mixer with a paddle attachment on medium until smooth, about one minute. Beat in the egg until incorporated. Beat in molasses, vanilla, and fresh ginger.
- In a mixing bowl, whip flour, cocoa, crystallized ginger, baking soda, cinnamon, ground ginger, and salt together with a whip. Gradually add the flour mixture to the butter mixture on low speed until combined. Fold in chocolate chips.
- Shape into thirty (one and one-half-inch) balls. Place two inches apart on two parchment or Silpat lined baking sheet pans. Lightly flatten each ball with the palm of your hand.
- Place one sheet pan at a time into the preheated oven. Bake for ten to twelve minutes, until crackly but still soft in the center. Repeat with the second sheet pan.
- Cool on a wire rack until completely cool, about thirty minutes.
Nutrition Facts
Calories
68.37Fat (grams)
4.49Sat. Fat (grams)
2.74Carbs (grams)
6.11Fiber (grams)
0.59Net carbs
5.02Sugar (grams)
1.81Protein (grams)
1.12Sodium (milligrams)
104.32Cholesterol (grams)
14.33The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.