I feel like fall has officially started. We finally have weather colder than 85 degrees here in NorCal which means I have an excuse to make as many fall like recipes as I want. I absolutely LOVE fall baking especially if I’m making gingersnaps.
One bite out of these gingersnaps and you’ll taste an explosion of spices and that prominent sweet ginger. It’s basically the definition of fall in your mouth.
Did I mention that they’re gluten free? And refined sugar free? And dairy free? Yup. The best part is that you wouldn’t even know what was missing if you ate one.
So what do I use in place of these ingredients? Well, in place of white sugar, I use a mixture of sticky molasses and maple syrup. For the flour, I use a bunch of gluten free flours including coconut flour and tapioca flour. And last, in place of the dairy, I use coconut oil.
I love these gingersnaps with a hot cup of tea or still warm from the oven.
You know that warm and fuzzy feeling you get when it’s raining outside and you’re snuggled under a blanket with fuzzy socks on? (Just me? Ok.) Well that’s the feeling you get when you take a bit out of one of these gingersnaps. Everyone will love them; they’re crispy and chewy at the same time with a strong (but not overly strong) ginger taste with delicious spices to accompany it.
So go into your kitchen right now and whip up a batch of these gingersnaps. You won’t be disappointed, I promise ;).
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Gingersnaps (Refined Sugar & Gluten Free)
(Recipe from A Whole New Twist)
Makes 18 cookies
5 tbs. + 1 tsp. of melted grass fed butter (or coconut oil)
3/4 cup of coconut sugar
1 large egg
1 tbs. of pure maple syrup
1 tsp. of unsulfured molasses
1 tsp. of pure vanilla extract
1 cup of tapioca flour
3 tbs. of coconut flour, divided
1 tsp. of ground ginger
1/4 tsp. of ground cinnamon
1/8 tsp. of allspice
1/2 tsp. of baking powder
1 tsp. of baking soda
pinch of salt
1. Preheat your oven to 325 degrees F and line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of an electric mixer fitted with a whisk attachment, beat the butter (or coconut oil) with the coconut sugar.
3. Add in the egg, maple syrup, molasses, and vanilla extract. Mix until everything is combined.
4.In a separate bowl, whisk the tapioca flour, coconut flour, baking powder, baking soda, salt, ginger, cinnamon, and allspice.
5. Slowly add the dry mixture into the wet mixture, mixing on low speed. Make sure to scrape down the bowl with a rubber spatula, so that everything is combined. Turn up the speed to medium and mix until well incorporated.
6. The dough should be sticky and able to be scooped.
7. Place a tablespoon of dough for each cookie on your lined cookie sheet. To avoid touching, place no more than six cookies per sheet.
8. Bake for about 10-12 minutes in your preheated oven until they look golden brown and crispy. Let cool for at least 10 minutes and enjoy!