Ginger Snap Cookies
These cookies are very addictive. They do contain a bit of sugar so it's best to keep them for a special treat, however the sweetness does come from healthier, nourishing sources, making them much better for you than the traditional ginger snaps.
Molasses is the byproduct of making refined sugar - aka a thick syrup of most of the nutrients that have been stripped from table sugar. Most important to note, it's a good source of two key nutrients. 1 tablespoon of blackstrap molasses contains approximately 3.5g iron and 179mg calcium!
Coconut sugar is a great alternative in baking where a granular sweetener is required. It's low GI, sustainably sourced, and primarily sucrose based so those intolerant to fructose can usually tolerate it well. It has twice the iron, four times the magnesium and more than 10 times the amount of zinc found in regular brown sugar.
Ginger is anti-inflammatory and soothing for the digestive system, and it's always nice to use olive oil for it's heart healthy benefits. Just don't use the extra virgin kind for baking - it's not a suitable oil as it's unstable at high temperatures, creating byproducts that may cause us harm.
Gluten, dairy, egg, grain and refined sugar free
1 cup almond meal
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup olive oil
1/8 cup molasses
1/8 cup unsweetened almond milk
1/3 cup coconut sugar (I used Loving Earth)
1 teaspoon vanilla extract
Heat oven to 170 degrees C. Line a baking sheet with parchment paper, or use a Silicone liner.
In a small bowl whisk together almond meal, sugar, baking soda, ginger, cinnamon, and cloves.
In a large bowl mix oil, molasses, milk, and vanilla extract. When well mixed, add dry ingredients in and mix with a large spoon. Scoop out a tablespoon of dough, and drop onto the baking tray. Keep each dollop at least 4cm apart as they will spread. Bake for 12-15 minutes. Remove from oven. Let the cookies cool on the tray for a few minutes before transferring to a cooling rack to firm up and cool completely.
Note: The darker than normal colour is due to the almond meal, and coconut sugar having a darker tone to them than the traditional wheat flour and cane sugar.
Enjoy being you,