Have you seen those big ginger molasses cookies in Starbucks, and drooled?
I have drooled, I’m almost certain. They are so big and perfectly coated in sugar crystals, and look so warm and inviting and like such a great accompaniment to a hot drink like, oh, I don’t know…a gingerbread latte maybe? Or an eggnog latte? (*Update! Thanks to the coincidental timing of the universe, Chocolate-Covered Katie posted a recipe for a healthier, homemade Gingerbread Spice Latte on her blog today – check it out here – it’s the perfect complement to one of these cookies!)
The problem is, I give in, I have one, and I feel gross. Maybe some of you lucky ducks don’t have this problem but with the sugar in them (41 grams! Wow. 41 grams = sugar high, and an inevitable – and bad – sugar LOW), the high calories (430! In ONE COOKIE! That’s a whole dinner!) and the high fat content (12g baby), that cookie isn’t looking so good anymore.
But still – they LOOK so irresistible. And smell even better.
Well, how about making a batch at home and keeping them in a tupperware all week to feast off of whenever you reach for that latte (homemade or Starbucks-bought, that part is up to you ;)).
I take them to work with me in a sandwich bag and have the perfect mid-morning snack to go with my tea, an easy way to ward off the temptation of all those baked goods floating around my office at this time of year.
Why go to the effort of making them for yourself at home? Well, you get a whole batch for less than the price of ONE cookie at Starbucks (unless you buy all your ingredients at Whole Paycheque – if so, I can’t guarantee anything about prices!). You have them at your disposal whenever you want, without having to venture into the pouring rain to your local Starbuckers (oh sorry, that might just be me, living in good ol’ rainy Vancouver and all). But the best advantage?
These babies are 130 calories each (if recipe makes 24). Naturally sweetened, so no sugar high (and only a natural sugar count of 12g per cookie). And with a fat count of 6g per cookie. (Nutritional facts are approximate and based on the brands I used, but should be fairly accurate).
And they’re big. They’re still big, they’re still covered in sugar crystals and they’re still just as delicious looking, smelling AND tasting as the Starbucks version. It’s no contest, really, is it?
Christmas cookies are a necessary part of this time of year. They just FIT with Christmas. So if we’re going to treat ourselves, let’s do it right – no nasty after-effects, no holiday weight gain that has everyone putting “Lose 10 lbs” on their New Years resolutions list. Just a nice treat that you can enjoy…oh, guiltlessly?
Here you go ;). Thank me later peeps!
By the way, yes, I seem to be making a habit out of modifying Starbucks’ recipes. What can I say, I’m so tempted by their goodies! I just have to find a way to make them so I can eat them. For my Better-than-Starbucks’ Pumpkin Cream Cheese Muffins, click here.
Better-than-Starbucks’ Ginger Molasses Cookies
INGREDIENTS (makes 18-24 depending on how big you want them!):
2 1/4 cups all-purpose flour (I’ve made this gluten-free before, using 1 cup almond flour, 1 cup all-purpose Bob’s Red Mill gluten-free flour, 1/4 cup brown rice flour. Also, replace the baking soda with 1 tsp of tapioca flour)
2 teaspoons pumpkin pie spice
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 cup butter or margarine
3/4 cup coconut sugar
1/4 cup Sucanat
1/4 cup blackstrap unsulphured molasses
Extra Sucanat for sprinkling
1. Sift together all dry ingredients in a small bowl (flour, pumpkin pie spice, ginger, baking soda).
2. In a large bowl, cream together the margarine with the coconut sugar. Sprinkle in the Sucanat once the mixture is creamed, and mix well.
3. Beat the egg in a bowl and then stir in the water and molasses.
4. Add flour mixture to the large bowl and stir until just combined. *NOTE: You may need to add a little extra flour. I have made these a few times and every time I find the dough is a bit different. If it’s too wet to roll the cookies into balls, add a little extra flour, but you shouldn’t need more than 1/4 to 1/3 cup flour.
5. Once mixed, roll bits of dough into balls and place on a greased cookie sheet. Sprinkle Sucanat over cookies.
6. Bake in a preheated oven (350 degrees F) for 10-12 minutes. DON’T OVERCOOK! Even though they may feel soft, take them out and let cool for another 10 minutes. They’ll harden a bit while cooling, so you want them to be pretty soft when you take them out so they remain soft and chewy when cooled. Enjoy!
I’m linking this recipe up in the Tasty Tuesday link party!