I recently discovered that my husband’s favorite cookie is gingersnaps. Why I have not figured this out prior to our fourth year of marriage is beyond me, but with this discovery began the quest to develop a delicious healthy variety. This is a very adaptable recipe depending upon your desires – bake for a shorter time for a soft, moist gingerbread style of cookie, or bake longer for a crisp gingersnap…whatever suits your fancy. Whatever your preference, this cookie is rich in flavor and nutrition, especially with the high iron and calcium content of molasses to the powerful effectiveness in ginger for preventing cancer to migraines, not to mention the many health benefits of coconut oil. Enjoy!
- 3/4 cup coconut oil, solid state
- 3/4 – 1 cup sucanat/rapadura
- 1 egg
- 1/4 cup blackstrap molasses
- 2 cups whole wheat flour, sprouted is preferred (or replace 1 cup with unbleached white flour for a higher rise)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream the coconut oil and sucanat/rapadura.
3. Add the egg, and whisk until incorporated and somewhat light and fluffy. Pour in the molasses.
4. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the liquid mixture and stir until combined.
5. Scoop by tablespoon into small 1 inch balls. Dip each ball into additional sucanat/rapadura if desired.
6. Place on cookie sheet about 2 inches apart. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked.
Makes approximately 3 dozen cookies.
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