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The Healthiest Ginger Snaps Around *Probably*

I love cookies. Who the hell doesn't? It's been pretty rough recently though trying to find a cookie I can eat with my allergies, sensitivities, & considerations. So *like with everything else* I decided to make allergen-adapted cookies myself! Since it happened to be December and National Cookie Day, I decided to attempt one of my childhood holiday favorites - A Ginger Snap Cookie.


Now, I've always held the unpopular opinion that a Ginger Snap Cookie shouldn't be an entirely crunchy cookie, so this recipe reflects exactly what comes to mind when I think of a Ginger Snap. It's crisp-idy on the outside and chewy as a Wookie once you get it moving around your mouth hole. This recipe I'm about to share with you is now one of my favorite recipes of the holiday season, and it's sure to be yours too!


These cookies are perfect for a holiday gathering, to eat all by yourself, or for seriously no reason at all. It's totes okay to #treatyoself to some delish cookies. And if you do choose to eat them all yourself, don't feel bad about it because they're like, gluten free & vegan - so basically super healthy. Hence, no guilt. *probably*


Best of all, these cookies easy to make. Who can resist delish cookies in only 10 steps?! Let's get to it, shall we?


Ingredients


2 tablespoons virgin coconut oil - solid and slightly softened, similar to softened butter

⅓ cup almond butter - or nut butter of choice

¼ cup molasses - or syrup alternative of choice

½ cup coconut sugar

2 flax eggs - 2 tablespoons flax meal + 5 tablespoons water - whisk them together and let sit for 5 -10 minutes to gel

1 teaspoon vanilla extract

1 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon salt (skip if you're using salted almond butter)

¼ teaspoon ground nutmeg

½ cup coconut flour

To roll the dough in

⅓ cup coconut sugar

¼ teaspoon cinnamon

¼ teaspoon ground ginger



Instructions


1) Preheat your oven to 350ºF and line a cookie sheet with parchment paper or a reusable pan liner


2) In a bowl or stand mixer, beat together the softened coconut oil, almond butter, molasses or alternative syrup, and coconut sugar until smooth


3) Add your flax eggs and vanilla - mix until smooth


4) Add the ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to your wet ingredients. Mix them until the batter it bitchin' incorporated


5) In a separate, smaller bowl, whisk the coconut sugar, cinnamon, and ground ginger to roll the cookie dough balls in


6) Use a small or medium sized cookie scoop to form cookies and roll them in the cinnamon sugar mixture. Then, place each cookie 2” apart on the prepared baking sheet


7) Press down on the tops of the cookies ever so slightly to flatten them out - note that the cookies won’t spread very much, so press them down to the thickness you prefer *the thicker they are, the chewier they'll be!*


8) Bake them bitches for 11 minutes or until the cookies have puffed - this means they are cooked through. *You can bake for an extra minute or two for crispier edges*


9) Let your amazing creations cool for 5 minutes on the baking sheet, then move to a cooling rack to finish cooling entirely


10) Enjoy!



Let me know how it goes! Send me pics, tag me in pics, write a comment, whatever!


More recipes comin' your way soon.

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