The article describes a recipe for healthier gingerbread cookies. The author explains that they made a few substitutions to make the cookies healthier without sacrificing flavor. They swapped coconut oil for butter, coconut sugar for brown sugar, and whole wheat pastry flour for all-purpose flour. The author explains that whole wheat pastry flour is a good substitute for all-purpose flour in cookies because it is lighter in taste and produces tender cookies.
The author also provides tips on choosing the right molasses to control the level of spice and flavor intensity. Light molasses produces lighter and less spicy cookies, while blackstrap molasses produces darker and spicier cookies. The article also provides options for decorating the cookies, such as sprinkling them with turbinado sugar, dusting them with coconut sugar, icing them with lemony icing, or drizzling them with melted chocolate.
The author then provides a step-by-step guide on how to make the cookies, including the ingredients and instructions. The article concludes by stating that the cookies can be stored for up to one week at room temperature. The author also mentions that the recipe was adapted from Martha Stewart and recommends using whole wheat pastry flour for the best results.