Ginger Snap Cookies

Ginger Snap Cookies

It’s time for another recipe re-make! I remember being introduced to Ginger Snap cookies when I was a little girl. I LOVED them! The spicy and sweet notes sang in my mouth and I would often find myself eating almost the whole box. Yes, sadly these were store bought cookies. But they were SO good! I wanted to re-create my Ginger Snap experience, but my goal was to make it a healthier one with just as much flavor. I’m happy to say that I have done just that! These cookies are DELICIOUS! They have just the right amount of spice with the right amount of sweet. They are tender, moist, and quite addicting. Oh, and did I mention there is no added fat? A perfect cookie to pair with a nice glass of plant-based milk or a lovely cup of tea. Don’t be surprised if you almost eat the whole batch! I won’t tell if you don’t! (wink-wink)

Ginger Snap Cookies 2

Ginger Snap Cookies 3

1/2 cup applesauce mixed with 2 teaspoons baking powder

1 cup coconut sugar

1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons water (let sit and “gel” for 5 minutes)

1/4 cup molasses

2 1/4 cups gluten-free flour

1 1/8 teaspoon xanthan gum

2 teaspoons baking soda

1/4 teaspoons salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon ginger

In the bowl of a stand mixer, combine applesauce/baking powder mixture, sugar, flax egg, and molasses. Mix to incorporate. Add remaining ingredients and mix for 5 minutes. Chill dough for a few hours. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper. Using a cookie scoop, drop dough onto prepared cookie sheets. (My cookie scoop holds 1 1/2 tablespoons) Bake for 12-14 minutes. Let cookies cool slightly on cookie sheets. Remove and place on cooling racks to cool completely. Makes about 30 cookies, depending on the size.

 

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