CLICK: Cookies
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Photographer: Bee
Camera: Canon 5D Mark II
Lens: 100 mm macro
Shutter speed: 1/6 sec
ISO Speed: 100
F-stop: f/6.3

DEADLINE: May 30, 2009

We’ve found, after a month of experimenting with our low-carb diet, that the less sugar and carbs we consume, the less we crave. When we do consume the odd sweet or dessert, we try to make it “smart” – using whole grains or nuts, cutting down the sugar, and eating small portions.

I tweaked Dhivya’s recipe @ Culinary Bazaar for Ginger Snaps. Instead of chocolate chips, you can try chopped crystallised ginger. Or nuts.

Spicy, not cloyingly sweet, and wholesome. Our niece and nephew loved them. This is a good treat for those with hyperglycemia or insulin resistance. Because of the whole grains and spices (especially the cinnamon), this cookie doesn’t throw your blood sugar out of whack.

It’s a “smart sweet” for many reasons:


Ginger could help protect against kidney damage, a condition said to threaten one in three diabetics. Besides, it aids digestion, reduces inflammation, and destroys cancerous cells. (Nutrition Data)


Research shows that the added fibre and magnesium in whole grains reduce the risk of diabetes and heart disease.


Cinnamon helps reduce glucose in the blood by helping synthesise it better.

The active ingredient in cinnamon includes the chemical hydroxychalcone, which might enhance the effect of insulin.

Specifically, hydroxychalcone may work on insulin receptors to increase insulin sensitivity and help promote glucose uptake into cells and tissues and promote glycogen (the storage form of glucose) synthesis.


Blackstrap molasses is the residue after sugar crystals are removed from the beet juice or sugarcane in the manufacturing process. Though it contains 65 percent sucrose, it is rich in calcium and iron, making it much more nutritious than other sweeteners. (Sorghum molasses and Barbados molasses are not as nutritious as blackstrap molasses).


Dark chocolate is good for the soul.

Buy dried ginger in knobs, not powder. Powder it when you use it. Ditto with cinnamon, cloves and nutmeg. You can find all these whole spices at reasonable prices at the Indian grocer.

Brown sugar is regular sugar plus molasses. I just used raw cane sugar plus one extra tablespoon unsulphured molasses. If you don’t have molasses, try replacing the sugar and molasses in this recipe with powdered jaggery/palm sugar.


(Makes about 15 medium cookies.)

Preheat oven to 350 F. Line two cookie sheets with parchment or silicone.

Mix together in one bowl

2 cups whole wheat pastry flour
**or 1 cup each whole wheat flour and powdered whole grain oats
**or 1 cup each whole wheat flour and all purpose flour
1/2 cup wheat germ
1/3 cup raw cane sugar (more if you like it sweeter)
1/4 tsp salt
1.5 tsps baking soda
1/4 tsp each ground cinnamon, nutmeg and cloves
2.5 tsps ground ginger
1 tsp cocoa powder

Mix in another bowl:

Tip: Pour the oil in the measuring cup first. Then the molasses will not stick to it.

1/3 cup oil
half cup plus one tablespoon unsulphured molasses
1/2 tsp pure vanilla extract
1 .5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle
**or grated very fine

Whisk it all up and add it to the dry mixture. Mix it with your fingertips and slowly add water, one tablespoon at a time until it comes together into a ball. Don’t knead too much. If you squeeze some dough in your hand, it should come together, without being too sticky. You should be able to roll it into a ball.

Depending on what types of flour you use, you’ll need between 2 and 6 tbsps water.

Grease your palms first. Take a bit of the dough and roll it between your palms into a ball. If they stick to your palms, powder some sugar in a spice grinder and roll them in the powdered sugar. I didn’t bother.

Place them on a cookie sheet. They spread a bit, so use two cookie sheets and space them well apart.

Flatten them slightly with the base of a measuring cup or glass. Keep them at least an inch thick since they spread a lot. Stick two or three dark chocolate chips in each.

** You can add the chocolate chips to the dough, but then it’s a pain to bring them together into balls.

I like crackling crisp cookies, so I baked them for 15 minutes. If you like them “chewy”, reduce the time.

When they are done, let them sit for a couple of minutes, then take them out carefully on a spatula and place them on a wire rack to cool. They will crispen a lot more. They taste better the next day.

This our our entry for

For the Love of Chocolate @ Tasty Treats and

Event of the Month: Cookies at Me and My Kitchen


- bee

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  1. bindiya says:

    My father-in-law s diabetic with kidney problems, so I am forever on the lookout for recipes like this, am going to try this asap,thxxxxx

  2. Soma says:

    That pot is where my heart is right now! I love collecting the unusual but pretty things like these (i visit thrift stores). Beautiful picture.

    I would like the cookies with chrystallised ginger. What kind of blue paper is that? with that antique look? handmade? or did you do some processing to regular paper at home?

    just paper with some pattern on it.

  3. Preeti says:

    Nice tweak to Ginger snaps recipe. Got to try this soon for my sporty teens who need a sugar kick every afternoon.

    BTW: did you put the cookie on the floor for the pic? The crumbs look tantalizing, and my imagination added a trail of ants marching towards them :)

    on the table.

  4. Happy Cook says:

    I remember seeing this in her place and yours look so yummy too.
    I should go for that diet as i am always in hunt for sweet things, which is not at all good for me.

  5. Manasi says:

    I will try these (hopefully soon)… I am a hopeless baker,but u give me hope!
    will let u know how it goes.

  6. Roshni says:

    Now isn’t that a fabulous teapot?!
    Thanks for the recipe…my FIL is showing signs of blood sugar..maybe I’ll rustle up a few of these and send it to him.. he’s hard-core a southie so not sure whether he will like it or not..but I can try!

  7. Madhu says:

    First pics is fantastic. Very healthy recipe..

  8. purplesque says:

    Ginger and chocolate make fabulous bedfellows, don’t they? I am jealous of the mouth that bit into that cookie.

  9. SuperChef says:

    nice twist to ginger-snap cookies!! loved that teapot!!

  10. Asha says:

    Somebody once gave us a box of Moravian ginger cookies, paper thin flat ones, loved it. Your ginger cookies reminded me of those, love the photo!

  11. Madhumathi says:

    These ginger snap cookies made me crave for them! Amazing shots!

  12. Lubna Karim says:

    Wow really a smart cookie……Very informative info on ginger and other spices….Cookie looks yummy…..

  13. varsha says:

    Awesome Bee..Even I am over that Tea pot..looks so rustic n cool..The cookies looks so yum..:)

  14. Parita says:

    Ginger and chocolate do make wonderful the first pic..

  15. Divya vikram says:

    Delicious cookies! Love the chocolate chips n ginger in them. I too posted a cookie recipe with dark chocolate yesterday!!

  16. sunita says:

    I loved spiced cookies and these look wonderful :-)

  17. le @HC says:

    enjoyed gaping at tea pot with antique background. This cookie sounds healthy!

  18. Cham says:

    Like the first shot, once I saw the rustic colorful pot, I am diverted! The crisp spicy cookie is fantastic!

  19. A&N says:

    I heart the tea pot. And ginger cookies with chai is special :)

    Great pics, obviously!

  20. Margie says:

    This cookie sounds marvelous! Just reading the ingredients caused me palpitations. lol.
    Seriously, I AM SO GOING TO MAKE THESE!!!!

  21. Anonymous says:

    Pictures are fantastic..More than this what can i say…. Superb !!!!!!!!!!!!!!! Great work

  22. Nags says:

    I bought a packet of molasses without even knowing what it actually is and what I can make with it. After looking around, I only found recipes for spiced cakes and cookies using molasses. I don’t like spiced sweets (!) so its going to be hard to use it up. Let me see if I can tweak this recipe to the stuff I can get in SG easily..

  23. yasmeen says:

    Ginger snapies with chocolate,I’d go bonkers for such smart cookies:)

  24. Pooja says:

    Love the first pic. Couldn’t help but smile at the little brown crumbs.

  25. Nirmala says:

    Stunning pic! The pot’s been presented in earlier photos but every time I see that it’s really looking great! Nice one for my appa. Will try this soon.

  26. Meeta says:

    these look extremely scrumptious and as they are healthier than the regular cookies i’ll have 3 please!

  27. Johanna says:

    lovely photos, great information and the best reason for eating dark chocolate!!!

  28. sra says:

    I haven’t seen dried ginger knobs in a long time, you’ve reminded me to investigate. And yes, dark choc is good for the soul.

  29. Mia says:

    Glory glory halleluja! An extravaganza of healthy products that are also so yummy..what else can we ask for in a cookie??Seriously,cookie bites are an essential part of our occasional pampering,and if we can make them healthy at the same time,then we are on the right track! Thanx for this!as you just made my cookie life happier..hehehe :)
    Bytheway,in my case I have realised that eating a sufficient daily amount of whole grains keeps my sugar stabilized and has conditioned my cravings..just thought of sharing my own experience..

  30. Just Cook It says:

    Love that picture of the spices. Amazing recipe too

  31. BlueMist says:

    Will these work with any sweeteners splenda or anything else ?

  32. Deb says:

    I am smiling at how easily distracted we seem to be in the commenting group. As in “love the cookies and the knobby spice ….oh! A TEApot!”

    It is QUITE a lovely teapot however. Your color scheme – the subtle blue tones working with and behind the brown tones in the cookies – is keenly chosen. We do eat with our eyes first after all.

    This is just so thoughtfully done. The post pics work on the eyes, the recipe appeals to the taste buds and is kind to the body as well. Nothing overlooked, nothing left to chance. Kudos!

  33. farida says:

    This is a great twist to traditional ginger-snap cookies. Lovely click and nice recipe!

  34. Ricki says:

    Great recipe–and nutritional info! And of course the photos are beautiful. I find the same thing, having been on this ACD for 7 weeks now–the less I eat, the less I crave.

    And thanks for the other sweet recipes, too, bee! :)

  35. maryann says:

    That is a beautiful pot, Bee! Is it a tea pot?
    ..Oh yeah..and the cookies too! Beautiful!

  36. pelicano says:

    I absolutely MUST share your recipe with my cousin; she’s type 2 diabetic and always looking for recipes like these, plus she’s been experimenting with cinnamon, ginger (and turmeric) lately…thank you thank you!

  37. Uma says:

    Absolutely yummy cookie! Love the first pic. looks great :)

  38. Manggy says:

    Hee, I love the rationale for the chocolate. The cookies look and sound fantastic– I’ve grown to love the ginger-molasses combo :) The selective coloring in the first pic is so elegant! :)

  39. mallugirl says:

    that teapot looks similar to my green one. :) healthy cookies.. i like the line..”Our niece and nephew loved them”.. :) )) how much did u bribe them?
    now i am trying low carb and u are right.. less sugar u eat, the less u crave. so will give ur cookies a shot.

  40. Sharmila says:

    Am eyeing that pot … and your tabletop has such a rustic look … of course, the cookie looks great too. :-)

  41. Rashmi says:

    Waiting for them to come out of the oven,as i am writing.Can smell the whole house smell of chocolate…and spices…hmmmm….thank you so so so much for the recipe… the way i love love teapot….

  42. Lisa says:

    What a healthy cookie! And the photos are beautiful, as usual.

  43. Vaishali says:

    These do look amazing. Love the ginger-chocolate combination which sounds delicious but unusual.

  44. Lori says:

    These sound very tastey. I have been eating whole grains for so long now that I really prefer it. I like tortes too ebcause of the nut flour in them. Way less sweet and way more satisfying. These are my kind of cookies.

  45. Bharti says:

    Such smart cookies ;-)
    I like using whole wheat flour in recipes that call for cocoa. You can never really tell the difference. And I agree, the less sugar/carbs I eat, the less I crave. Not that I do that very

  46. Miri says:

    Crispy is the way to go for me too – looks excellent! :)

  47. DK says:

    Hi Bee,

    am glad u liked them. Adding chocolate is sure a temptation..I like my cookies crisp too :) Great pics and sure hell of a bribe I must say..

    BTW culinary Bazaar got a makeover..I have shifted to my own domain :) I know it would be sometimes before you wade through ur inbox to my mail…this should be faster :)

  48. [...] Also, Vegan Ginger-Chocolate Cookies. [...]

  49. Erin McCool says:

    Hi Jai and Bee,

    I just wanted to write and say I’m obsessed with these cookies!! I try to make one new cookie every year for Christmas and this was my pick instead of the usual chocolate chip recipe! My family loved them, but I was so sad when they ran out! I’ll definitely be making them again very soon. I like them crispy but my family perfered them soft, so I made two batches (one each way) and both worked perfectly. This is a must make, everyone! Prepared to be addicted.

    By the way, Jai and Bee, is there anyway you could send me the nutritional info on these cookies (calories, fat count etc.) i’ve started watching my calorie intake and just want to add the info to my meal tracker. Thanks so much.

    Take care, Erin

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