Molasses Ginger Snaps (aka Ginger Crack) (slightly modified recipe found
on http://myrealfoodlife.com)
http://www.myrealfoodlife.com/gluten-free-vegan-molasses-gingersnap-coo
kies/
We use the Paleo options, and we found that flattening the dough with a
rolling pin made for crispier cookies.
Molasses Gingersnaps
Dry Ingredients
* 1 ¼ cups almond flour
* 3tbsp tapioca starch Paleo: Arrowroot starch
* ¼ cup coconut flour
* ¼ tsp celtic sea salt
* ¼ tsp baking soda
* 2 tsp ground ginger
* 1 tsp cinnamon
* ¼ tsp cloves
* ½ tsp allspice
Wet Ingredients
* ¼ cup grapeseed oil Paleo: cold pressed olive oil
* ¼ cup fancy molasses Paleo: double the oil and try yacon syrup or
agave nectar or honey **I did not double oil, I used 1/4 cup EVO and 1/4
cup raw blue agave nectar.
For Decoration
* ½ cup cane sugar Paleo: omit or substitute Xylitol
Directions
1. Mix the dry ingredients, then sift them. **I found the almond flour
impossible to sift, so I didnt do it.
2. In a separate bowl, mix the wet ingredients.
3. Add the wet to the dry.
4. Roll the dough in balls smaller than a golf ball. **I flattened into a big
square and cut with pizza cutter before they went into oven.
5. Dip the balls in the sugar (or xylitol). **I sprinkled xylitol all over the
top when they came out of oven.
6. Place on cookie sheet (use parchment paper or a baking mat, or else
they will certainly burn). Bake at 350 for 14-16 minutes. If you want them
dryer, bake till color darkens like a ginger snap.
7. When ready, press down gently with a spoon. Let cool 20 min before
placing on cooling racks. **Recipe said bake 6 -8 minutes.. these were
more like a cookie and less like a true ginger snap.
Substitutions
Tapioca Starch: arrowroot, potato, or corn starch. Grapeseed Oil: melted
palm oil, olive oil or canola oil. Cane Sugar: granulated white sugar, or
sucanat.