Ginger Snaps

Ginger, cinnamon, and molasses come together in this recipe to bring the delicious flavors that make Ginger Snap cookies such a beloved favorite for so many. These cookies leave out the harmful ingredients in traditional Ginger Snaps without sacrificing any flavor. You’ll even enjoy the sugar coating thanks to a light dusting with coconut sugar.

Ginger helps with nutrient assimilation and relieves spasms associated with viruses and an overabundance of stress. Loaded with its own signature variety of bioavailable vitamin C, ginger is also a powerful antiviral. One of ginger’s special qualities is its ability to bring the body out of a reactive state—which can happen easily when EBV is on the scene—by soothing nerves and muscles. Ginger helps bring balance and homeostasis to the thyroid, lifting it up if it’s hypo and calming it down if it’s hyper.

Ginger Snaps

Ingredients:
1/4 cup softened coconut oil
2 tbsp molasses
1 tbsp unsweetened almond milk
1/2 cup coconut sugar, more for rolling
1 cup almond flour
1/2 cup brown rice flour
1/2 cup oat flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1 tsp baking powder

Directions:
Preheat oven to 350F/180C. Line a baking tray with parchment paper.

In a mixing bowl, combine the coconut oil, molasses, almond milk, and coconut sugar. Whisk until uniform.

In a separate bowl, whisk together the almond flour, brown rice flour, oat flour, cinnamon, ground ginger, baking soda, and baking powder.

Add the dry mixture to the wet in 2 parts, stirring to form a dough. Add a bit more almond milk if the mixture is very dry. Chill dough in the fridge for 15 minutes.

Place a few tablespoons of coconut sugar in a bowl. Using a tablespoon measure, scoop the dough and roll into balls. Dip in coconut sugar then place on prepared baking tray (don’t flatten).

Bake for 10-12 minutes until golden brown at the edges. The cookies should be quite soft at this point, they will harden as they cool. Let sit for 5 minutes before placing cookies on a wire rack to cool.

Best kept at room temperature in an airtight container.

Makes 16-18 cookies

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This item posted: 10-Dec-2020