Ginger Snaps Recipe!
The holiday season would not be complete without making Ginger Snaps!
So thankful we got to take the time to make these delicious creations and to form special memories with family.
Looking for a healthier Ginger Snap/Gingerbread cookie recipe? Check out the full recipe below:
1/3 Cup Molasses 1/4 Cup Coconut Oil 2 Tbsp. Brown Sugar 2 Tbsp. Ground Flax Seed 1 1/3 Cup Almond Meal or Oat Flour 1/4 tsp. Salt 1/2 tsp. Aluminum-Free Baking Powder 1/2 Tbsp. Ground Cinnamon 1/2 tsp. Freshly-Ground Ginger 1/4 tsp. Ground Cloves Coconut Oil Spray
Directions: Preheat oven to 350 degrees. In a large bowl, combine molasses, melted coconut oil, brown sugar, & flax seed until well mixed.
In a medium bowl, stir remaining ingredients together. Mix into the molasses mixture until well combined. (If needed, you may add more Almond Meal or Oat Flour, especially if you make your own in a blender, as there are no caking agents).
Form a ball with the dough, then flatten into a disk. Wrap with plastic wrap & freeze for 1 hour.
On a lightly floured surface, roll out until 1/4-inch thick. Use cookie cutters to form each gingerbread person. Place on a cookie sheet sprayed with coconut oil. Put cookies in the oven immediately.
The colder the dough is when you first put it into the oven, the better the shape of your gingerbread person. Bake for 7-10 mins.
Remove from oven & let cool for at least 10 mins before decorating.
Recipe makes 14-18 cookies.