Thursday, July 25, 2013

Oh Snap Gingersnaps!

Oh Snap Gingersnaps! 
adapted from SkinnyMs

 Yields 2 dozen small cookies or 1 dozen large cookies

  • 3/4 cup coconut oil, melted
  • 1 egg
  • 1 cup Sucanat (or any sweetener of choice)
  • 1/4 cup blackstrap molasses
  • 2 cups white whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each of ground allspice, nutmeg, and sea salt


1.    Cream together oil and Sucanat. 

2.     Add Egg and molasses then mix in spices, baking soda and salt. 

3.     Add flour and mix well. If needed you may add up to 1/2 cup more flour to get a good  dough consistency. 

4.     Roll into walnut sized balls. May roll in Raw brown sugar in you want. 

5.     Place on cookie sheet press down gently with hand to flatten. 

6.     Bake at 350 degrees for 8-10 minutes longer if you like crunchy Ginger Snaps. 

7.     Let cool for 3-5 minutes before removing from pan to cooling rack.

Enjoy and Eat Clean! 

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