She may be fit and slender, but that doesn’t mean Kourtney Kardashian doesn’t indulge in sweets during the holidays. The reality star and mom of three simply cheats smart, with the help of homemade "clean" cookies.
And lucky for us, she recently took to her app to share her go-to gingersnap recipe that she says are a holiday must. “Gingersnaps are a classic I make with the kids every year around Christmas,” explains Kardashian who follows a strict gluten-free, dairy-free lifestyle
“I have noticed a great positive change in behavior with my children when we stick to a gluten-free and dairy-free diet,” she explained recently of her decision to overhaul her family’s diet. “I don’t think everyone needs to eat this way but we had muscle testing done, which showed we all have sensitivities to corn, gluten, and dairy.”
But despite the fact that her cookies fit into her super-strict diet, they’re still decadent and delicious—likely thanks to the fact that they’re filled with yummy ingredients like molasses, ginger nibs, and plenty of winter spices like cloves, cinnamon, and cardamom. Whip up your very own batch this Christmas season—they’re worth every calorie!
Kourtney’s Holiday Gingersnaps
Yields: 48 cookies
Nutrition per cookie: 91 calories, 4 g fat, 2.5 g saturated fat, 92 mg sodium, 13 g carbs, 7 g sugar, 1 g protein
WHAT YOU’LL NEED
1 cup vegan butter, room temperature
½ cup organic white sugar
½ cup organic light brown sugar
1/3 cup organic gluten-free molasses
1 organic cage-free egg, lightly beaten
2 ¼ cups all-purpose gluten-free flour (buy some online here)
1 ½ tsp. organic baking soda
½ tsp. baking powder
2 tsp. organic ground ginger
½ tsp. organic ground cloves
½ tsp. organic ground cinnamon
½ tsp. organic ground cardamom
½ tsp. ground white pepper
½ tsp. organic salt
1 cup organic ginger nibs (buy some online here)
½ cup organic white sugar for rolling
HOW TO MAKE IT
Preheat oven to 350°. Using a hand mixer, combine vegan butter with sugars until smooth and fluffy.
Add molasses and egg, and mix to combine.
In a separate bowl, whisk together dry ingredients except for the ½ cup of white sugar reserved for rolling.
Add dry ingredients and mix to combine.
Fold in the ginger nibs and refrigerate for 1 hour.
Roll the dough into 1-inch balls, roll in reserved white sugar and place on ungreased cookie sheet 2 inches apart. Bake until golden, about 7 to 9 minutes