13
¼ cup finely chopped crystalized
ginger
12 tablespoons (1½ sticks)
unsalted butter, cut into 1-inch
pieces, room temperature
¼ cup molasses
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
¹⁄
³
cup turbinado sugar, for rolling
1. Preheat oven to 350°F with racks in the
lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
2. Put the flour, baking soda, spices, and
salt into a medium mixing bowl. Mix on
Speed 1 to fully combine, at least 30
seconds. Add the chopped ginger and
mix on Speed 1 to coat; reserve.
3. Put the butter and molasses into a large
mixing bowl. Mix on Speeds 2 to 4 until
homogenous, about 2 minutes. Scrape
down the sides of the bowl and then
add the sugars. Mix on Speed 2 until
very light, where it seems that much of
the sugar has dissolved into the butter/
molasses, about 2 minutes. Add the egg,
mixing on Speed 2, and then the vanilla
extract. Add the dry ingredients and mix
on Speed 2 until just combined.
4. Scoop the dough into evenly sized, golf-
ball rounds. Roll in the turbinado sugar
and then place the sugared dough on
a parchment-lined tray or baking sheet.
Gently press each round down with the
bottom of a clean glass.
5. Bake in the preheated oven until just set at
the edges, about 12 to 15 minutes. Allow
pans to cool before baking remaining
dough.
Nutritional information per cookie
Calories 96 (23% from fat) • carb. 18g
• pro. 1g • fat 2g • sat. fat 2g • chol. 12mg
• sod. 99mg • calc. 10mg • fiber 0g
No-Bake Keto Bites
Packed full of good-for-you fat and
protein, just one of these bites will fill
you up and keep you energized.
Makes 16 bites
½ cup almond butter
2 tablespoons coconut oil
2 tablespoons chia seeds
1 cup shredded, unsweetened
coconut
1 tablespoon cocoa powder
1 teaspoon pure vanilla extract
2 teaspoons granulated monk
fruit sweetener or ½ teaspoon
granulated stevia
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
1. Put all of the ingredients into a large
mixing bowl. Mix on Speeds 1 to 3 until
completely incorporated, about 1 minute.
2. Scoop the dough into desired-size
pieces and form into balls (gloves are
recommended). Chill in the refrigerator for
a minimum of 30 minutes, or in the freezer
for 10 minutes before enjoying.
Nutritional information per bite:
Calories 148 (58% from fat) • carb. 6g
• pro. 3g • fat 10g • sat. fat 5g • chol. 0mg
• sod. 39mg • calc. 47mg • fiber 2g
Edible Cookie Dough
(with variations)
Eat that dough guilt free (well, egg free!)
with one of our edible cookie dough
recipes. There are gluten-free options,
as well as a kid-favorite snickerdoodle.
Eat by the scoop, or even crumble
into vanilla ice cream; there are
so many possibilities.
Makes 3½ cups
8 tablespoons (1 stick) unsalted
butter, cut into 4 pieces, room
temperature
2
⁄
³
cup packed light brown sugar
¹
⁄
³
cup granulated sugar
2 tablespoons milk (any fat variety or
nondairy alternative)
1 tablespoon pure vanilla extract
1
¹
⁄
³
cups unbleached, all-purpose flour
(you can substitute a gluten-free,
all-purpose flour blend)
½ teaspoon kosher salt
1 cup semisweet chocolate chips
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