Healthier Ginger Snap Recipe

Ginger Snaps

1/4 c. Softened Coconut Oil

2 T. Molasses

1 T. Unsweetened Almond Milk

1/2 c. Coconut Sugar, more for rolling

1 c. Almond Flour

1/2 c. Brown Rice Flour

1/2 c. Oat Flour (you can make your own by grinding oatmeal in a blender or food

processor)

1 t. Cinnamon

1/2 t. Ginger

1/2 t. Baking Soda

1/2 t. Baking Powder

Directions:

Preheat oven to 350. Line baking sheets with parchment paper.

In a mixing bowl or electric mixer, combine the coconut oil, molasses, almond milk, and

coconut sugar. Whisk until uniform.

Blend the dry ingredients together in a separate bowl. Add to the wet a little at a time.

Blending to form a dough. Add a bit more almond milk if dough is dry. Chill dough in the

refrigerator for 15 minutes.

Place a few tablespoons of coconut sugar in a bowl. Using a tablespoon measure, scoop

the dough and roll into balls. Dip in coconut sugar then place on a prepared baking tray

(don’t flatten).

Bake for 10-12 minutes until golden brown at the edges. The cookies should be quite soft

at this point, they will harden as they cool. Let sit for 5 minutes before placing cookies

on a wire rack to cool.

Shared by Kim Kemsley. Kim loves to share her knowledge of nutrition, wellness and yoga. Join her in Restorative Yoga at The Space Wednesday evenings at 7pm.