Gingersnaps are one of my all time favorite cookies. They remind me of the holidays, with all the different “Christmassy” spices: ginger, allspice and cinnamon. But don’t get me wrong, I definitely eat these cookies all year round. What I love about this gingersnap recipe the most is that the ingredients are all higher quality and not refined like you’ll find in a lot of other cookie recipes that use refined white flours + sugars. I think I might even go so far to say that these cookies are actually healthy. Yes I said it: healthy cookies. And just because there healthy doesn’t mean that they don’t taste great. These cookies are perfectly sweet and chewy with a little spice from the ginger. My mouth is watering.

[chewy gingersnap ingredients.]

The cookie making process is easy, but can get a little messy. First all the wet ingredients get mixed together until well combined. Next comes the dry ingredients. As you add the dry ingredients to the wet ingredients, the dough becomes thick and sticky. So much that you’ll probably need to grab a spatula to get all the batter off the beaters.

 [dry ingredients.]

At this point when you’re ready to add the dough to the baking sheet, you don’t have to get too specific about the shape of your cookies. As they bake they will spread out and become more round in shape. I just use a soup spoon to spoon out about a tablespoon of dough and then slide it off the spoon using my finger. And make sure that you leave about an inch or so between each cookie because they will also spread out when baking. The batter is sticky and this process may get a little messy, but it’s totally worth it!

 [ready for baking.]

Okay, enough talking, let’s get to the good part: the recipe. Full recipe + directions below.

Chewy Gingersnaps

servings: 3 dozen cookies

Ingredients

• 1 cup almond butter
• 2 organic eggs
• 4 Tbsp molasses
• 1 Tbsp freshly grated ginger root
• ½ cup organic sucanat [unrefined dehydrated cane juice]
• ¼ cup coconut flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp allspice
• ½ tsp sea salt
• 1/8 tsp fresh ground black pepper

Directions

Preheat oven to 325 degrees. Lay out parchment paper onto 2 baking sheets. Add all wet ingredients [almond butter, eggs, molasses + ginger root] to large mixing bowl. Using hand mixer, mix to combine well. In separate small bowl mix remaining ingredients. Stir to combine well. Add all dry ingredients to wet ingredients and mix until cookie batter is well combined. The mixture will be very thick and sticky and you will have to use a spatula to get the batter off of the mixing beaters. Next, using a spoon, spoon about 1 Tbsp of mixture onto baking sheet, leaving about an inch of space in between each cookie. The cookies will spread when baking. Do this until all batter is used up. It should make about 3 dozen cookies. Place cookies in oven for 5 minutes. After 5 minutes rotate baking sheets and move cookie sheet from top rack of the oven to the bottom and vice versa. Cook for another 5 minutes. The cookies will be done when they have spread out and start to slightly crack on top. The bottoms of the cookies can burn easily so be sure not to overcook them. Let cool and place in airtight container for one week.

serving suggestion: make an ice cream cookie sandwich by adding a scoop of coconut milk ice cream in between two cookies and enjoy!

Chewy Gingersnaps [dairy-free, gluten-free]

 

Print

Author: Angela Freed

Recipe type: Dessert

Serves: 36 cookies

Ingredients

• 1 cup almond butter
• 2 organic eggs
• 4 Tbsp molasses
• 1 Tbsp freshly grated ginger root
• ½ cup organic sucanat [unrefined dehydrated cane juice]
• ¼ cup coconut flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp allspice
• ½ tsp sea salt
• ⅛ tsp fresh ground black pepper

Instructions

1. Preheat oven to 325 degrees.
2. Lay out parchment paper onto 2 baking sheets.
3. Add all wet ingredients [almond butter, eggs, molasses + ginger root] to large mixing bowl.
4. Using hand mixer, mix to combine well.
5. In separate small bowl mix remaining ingredients. Stir to combine well.
6. Add all dry ingredients to wet ingredients and mix until cookie batter is well combined.
7. The mixture will be very thick and sticky and you will have to use a spatula to get the batter off of the mixing beaters.
8. Next, using a spoon, spoon about 1 Tbsp of mixture onto baking sheet, leaving about an inch of space in between each cookie. The cookies will spread when baking.
9. Do this until all batter is used up. It should make about 3 dozen cookies.
10. Place cookies in oven for 5 minutes.
11. After 5 minutes rotate baking sheets and move cookie sheet from top rack of the oven to the bottom and vice versa.
12. Cook for another 5 minutes.
13. The cookies will be done when they have spread out and start to slightly crack on top. The bottoms of the cookies can burn easily so be sure not to overcook them.
14. Let cool and place in airtight container for one week.
15. serving suggestion: make an ice cream cookie sandwich by adding a scoop of coconut milk ice cream in between two cookies and enjoy!

3.2.2929

Did you try this recipe? Let me know in the comments below 🙂