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  • Writer's pictureMcKenna

ginger (not so snappy) cookies

Prep time: 20 min Bake time: 8-12 min Makes about 16-20 cookies


This Christmas seemed to consist of way more baking than usual. I was finally on break from school and hadn't done any holiday baking (one of my favorite things to do) so I kicked it into high gear and these cookies were the STAR of the show. The original recipe came from my grandma. Every year, the grandparents visit over Christmas and my grandma brings a few of her best-baked goods - it's a family tradition that my sisters and I talk about all year and wait very impatiently for.

Unfortunately, COVID happened this year, so they weren't able to visit. In order to feel like they were still celebrating with us, I attempted to duplicate nearly all of my grandma's desserts, but with a healthier twist...


The original recipe called for your typical white sugar and a solid amount of shortening...so instead, I replaced that with coconut sugar and coconut oil. Because of that, the cookie was missing the "snap" element of the ginger snap. However, the flavor is INCREDIBLE. And frankly, I think I prefer a chewier cookie (that's just me though).


The recipe is super flexible, you can easily sub the coconut oil for ghee or grass-fed butter if you prefer. Also, if you don't have coconut sugar, you can try subbing it for honey or maple syrup, just be aware that it'll change the consistency of the dough given that those are both liquids. So I would add it slowly and look at the texture as you go. Lastly, when forming the dough, it should feel pretty dry and might have difficulties holding together; however, TRUST THE PROCESS. They will mold together perfectly when baking and I promise, they won't be dry! I was tempted to add more oil, but if I had, it would have been wayyyy too oily.


C O N S I D E R A T I O N S

  • If you don't like the potency of ginger, hold back a 1 tsp or so.

  • Looking for a gluten-free version? Check out my recipe here!

  • A little extra salt can go a long way.

  • I originally made this recipe with a flax egg, it works but the dough is a bit crumbly. I've since tried 1 flax egg + 1 egg and the dough transformed completely! It held together and shaped better in the oven.

  • For a crispier cookie, bake longer 12-14 minutes.

I N G R E D I E N T S


2 1/2c unbleached flour

1c melted coconut oil

1c coconut sugar

1/4c molasses

2 flax egg (or 1 egg)

2 tsp baking soda

2 1/2 tsp ginger

1 1/2 tsp cinnamon

1 tsp cloves

1/4 tsp salt

Extra coconut sugar to roll dough in



S T E P S


Preheat oven to @350 F. Melt the oil then stir in the sugar.


Make the flax egg and set aside for about 5 minutes.


Mix all other ingredients in another bowl.


Add the flax egg and molasses to the sugar/oil then mix.


Slowly add the flour to the sugar/oil. Stir together until it's all mixed.


Roll into balls, coat in a little sugar, pop in the oven!


Bake for 8-12min (or until golden brown)


If you try the recipe, I would love to know! :) Feel free to leave a comment or tag me in your creations on Instagram!


-kenn

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