As I was making granola today, I flipped past a recipe from my childhood – ginger snaps. I haven’t had these in quite a while and they suddenly were something I wanted. Have you ever had that happen to you? Well, I caved to the craving and figured I would write a recipe that would do the job. And I did! No wheat. No corn. No dairy. No soy. Reduced sugar. Total yum!
1/2 C coconut oil
3/4 C sugar
1/4 C molasses
1/4 t salt
2 t baking soda
1 t baking powder
1 t cinnamon
1 t cloves
1 t ginger
1/2 C coconut flour
1 1/2 C almond flour
Preheat oven to 350 degrees F.
In a mixer bowl, combine the oil and the sugar. Mix until light and fluffy. Add the egg and mix. Then add the molasses and mix well.
Add the sale, baking soda, baking powder, cinnamon, cloves, and ginger to the mixture and combine.
Slowly add the flours to the mixture. Mix on medium until well combined.
Scoop out in balls and roll in sugar. Place 2 inches apart on a baking sheet covered in parchment paper. Bake for 10 minutes. Cool on the baking sheet for about five minutes. Remove to a towel to continue cooling.
Makes about 4 dozen cookies.
Lori, At Home.
YUM! I will have to try these using a “flax egg” and get back to you with the results.
I knows I have heard of a “flax egg” but don’t actually know what that is. I often use flax in my cookies and bread so I would definitely be interested in knowing how it works for you.
1 T ground flaxseed + 3 T warm water = let it gel for a few minutes and you have one “egg” for a baked recipe
Great subsitute for WFPB, vegans, and those allergic to eggs!
Yes, of course. I have heard of this and we keep flaxseed around and use it often for baking. Thanks!
those look good enough I wish I liked ginger cookies.
Well, thank you. Too bad you don’t. They are wonderful!