Learn How To Make Ginger Molasses Olive Oil Cookies!
Let’s have a quick chat about the link between the type of fat you eat and your risk for both depression and heart disease, and why some fats are generally more “fattening” than others. So how can you use this info to your advantage? Here are 3 essential key steps:
Avoid Trans Fat
Fortunately this is possible by skirting processed and fast foods - and when you do purchase packaged foods, our Olive Oil experts suggest that you read the ingredient list first – if you see the words ‘partially hydrogenated’ the food contains trans fat, even if the label states zero. That’s generally because labels can claim zero if one serving contains less than half a gram.
Avoid Butter And Switch Over To Olive Oil
Use Olive Oil it to sauté vegetables instead of butter, easily dress salads with an Olive Oil based vinaigrette rather than a creamy dressing, and rather than spreading bread with butter drizzle Olive Oil onto a plate, add some Italian seasoning and dip your bread.
You can even exchange butter for Olive Oil in baking! (For every Tbsp of butter use 2 tsp of Olive Oil)
Introduce Other Fats With Comparable Properties To Olive Oil
These can include everything from avocado, nuts and seeds and natural nut butters. In addition, try and serve guacamole in place of queso, sour cream, or cream cheese and enjoy fruit with nuts as a snack.
Ultimately, what you eat can play an extremely powerful role in how you feel, mentally and physically, and the quality of the fat you eat, can also play a drastic role in weight control.
Now that we know all the healthy information above, here’s a recipe for ginger molasses Olive Oil Cookies. Do keep in mind that they are still pretty high in sugar.
Ginger Molasses Olive Oil Cookies
- 1/3 cup extra virgin olive oil
- ½ cup organic raw sugar
- 2 tablespoons molasses
- 1 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Water if needed (1 Tbsp at a time)
- Preheat oven to 350 F degrees.
- Mix all ingredients in a large bowl. Add water if needed (if dough is too dry).
- Drop dough by rounded teaspoons onto cookie sheet misted with Olive Oil about 2 inches apart.
- Press with fork to flatten slightly.
- Bake for about 5 minutes (note: baking too long will result in a very crunchy cookie!).
- Remove from the oven and let cool for 1 to 2 minutes.
- Alexis Barros