This recipe has a secret ingredient: coconut sugar. Coconut sugar has an extremely low glycemic index and high nutrient content, which makes it an amazing substitute for light brown sugar in baking recipes. It's easy to use in any recipe as a one-to-one substitution. It has a caramel-like flavor - not at all like coconut.
Recipe courtesy of Bobby Deen
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Total:
1 hr 30 min
Prep:
10 min
Inactive:
1 hr 10 min
Cook:
10 min
Yield:
24 cookies
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, ginger, cloves and 1/2 teaspoon salt in a medium bowl. Add the butter to a bowl of a stand mixer fitted with a paddle attachment. Beat the butter until lightened. Add 3/4 cup of the sugar and cream together with butter until light and fluffy, 4 to 5 minutes. Add the egg and egg white, one at a time, beating well after each addition. Add the molasses and beat until combined. Add the dry ingredients to the mixer in 3 additions, mixing until incorporated. Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight. Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a nonstick baking mat and spray lightly with cooking spray. Add the remaining 2 tablespoons sugar to a small plate. Use a rounded tablespoon to scoop the dough and roll into a round, then roll in the coconut sugar. Place on the prepared baking sheet, arranging the cookies about 2 inches apart. Bake the cookies until puffed and cracked on top, about 10 minutes. Let cool on the sheet trays for 10 minutes, then transfer to a rack to cool completely.

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