My all time favorite hot drink is so simple and gentle on the stomach: hot water, lemon, ginger and fresh mint. The other day, I was sipping on this relaxing drink and found myself thinking that these same flavors would perfect in a cookie. A lot of times with my tummy issues, I want a comforting carbohydrate like toast, rice, pasta and yes, even a cookie! These gingersnap cookies are not only delicious but make for awesome FODMAP cookies any day of the week!
I was curious to learn more about the benefits of lemon and ginger as I’ve always been a huge advocate to adding to drinks.
Some of my favorite benefits are:
Most obviously, ginger is effective with soothing nausea & eliminating vomiting.
Ginger also helps eliminate bacterial pathogens that attack the stomach
Lemon helps reduce indigestion & heartburn
Improving concentration and cognition
Soothing the nervous system & improving mood
Improves skin health
Ginger helps stimulate the metabolism & help reduce feelings of hunger
Help boost immune system
Looking for other cookie inspiration? Chocolate flourless cookies and chocolate chip cookies.
Cookie dough batter being mixed together.
Cookies rolled in sugar and ready to be baked.
Freshly baked cookies
Gingersnap cookies infused with lemon and mint
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 2 dozen cookies 1x
- Category: dessert
- Cuisine: American
Description
These delicious and chewy cookies are packed with flavor!
Ingredients
3/4 cup butter, softened
1 cup cane sugar, divided in half
1/2 cup brown sugar
1/3 cup unsulphured molasses
2 eggs
2 tbsp lemon zest
1 whole lemon, juiced
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp salt
1.5 tsp baking soda
2 1/4 cups Gluten Free Flour (I prefer Namaste all-purpose flour or Bob Red Mills)
2 tbsp fresh mint, gently chopped
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugars (1/2 cup cane sugar & 1/2 cup brown sugar) on medium speed.
- Add the molasses, eggs lemon zest and lemon juice on low until combined.
- Add ginger, cinnamon, salt, and baking soda and slowly add the flour until incorporated.
On low speed, add the mint to the batter. - Add the other 1/2 cup of sugar into a hollow bowl and roll 1-inch cookie balls into the sugar.
Place cookies on a parchment-lined baking sheet with room for the cookies to spread while baking. - Bake for 13 minutes or until golden brown.
Notes
Recipe inspired by Bobs Red Mill Kid Approved Gingersnap Cookies
Keywords: cookie recipe, fodmap cookies, gluten-free cookies, fodmap desserts
