Hey there, fellow baking enthusiasts! Let's be honest, gingerbread cookies are a holiday staple, and this year, I decided to give them a healthy twist by swapping out traditional oils for good ol' avocado oil. This recipe is not only super tasty but also brings a healthy dose of good fats to your festive baking! I've been experimenting with different recipes lately, and I'm beyond thrilled to finally share this one with you. It's a bit of an adventure but one with delicious, unexpected results!
So, why avocado oil? Well, aside from the delightful health benefits (yes, really!), it provides a wonderfully rich and moist texture without overpowering the delicate flavors of the gingerbread spices. Plus, it’s easy to work with—no extra fuss. Let's be clear, this isn’t some complicated, multi-step process; this is simple, enjoyable, and adaptable to your taste. In fact, just last week, I was sharing cookies with my neighbors, and their faces when they discovered they were made with avocado oil were priceless!
Required Equipments
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheets
- Parchment paper
- Rolling pin
- Cookie cutters (optional)
Gingerbread Cookies with Avocado Oil
These gingerbread cookies, made with avocado oil, are a delicious and surprisingly healthy twist on a holiday classic. They're easy to make, fun to decorate, and guaranteed to bring smiles to everyone's faces.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Don't skip this, or your cookies might not turn out perfectly. Trust me on this one!
- In a large mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Make sure everything is evenly distributed – no one likes a lumpy cookie!
- In a separate bowl, cream together the brown sugar and avocado oil using a wooden spoon or an electric mixer (if you're feeling fancy). Beat until smooth and creamy. You want that sugar to be fully incorporated, creating a smooth mixture.
- Add the eggs one at a time to the wet ingredients, mixing well after each addition. Then, stir in the molasses. This is where the magic happens, adding a rich depth of flavor. Mmm!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! This is crucial, or your cookies will be tough.
- Line your baking sheets with parchment paper – seriously, it makes cleaning a breeze. If you skip this step, you might be scrubbing for hours.
- Drop rounded tablespoons of dough onto the baking sheets, leaving some space between each cookie. They will spread slightly while baking.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly firm to the touch. Every oven is different, so keep a close eye on them!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience, young padawan, the best things are worth waiting for!
- Once the cookies are completely cool, decorate them however you like! Icing, sprinkles, chocolate – the world is your oyster (or your gingerbread cookie).
📝 Notes
- For extra spice, add a pinch of cayenne pepper!
- If the dough is too dry, add a tablespoon of water at a time.
- If the dough is too sticky, add a tablespoon of flour at a time.
- Feel free to add nuts, chocolate chips, or candied ginger to the dough!
🍎 Nutrition
Calories: 250 kcal
Protein: 3g
Fat: 12g
Carbohydrates: 35g
Fiber: 2g
Calcium: 20 mg
