|Chewy Ginger "Snap" Cookies|
I debated whether or not I should remove "snap" from the name of these little beauties. They're not the crunchy type, so the only "snap" they'll make is your fingers in the air in excitement! Which sort of counts?
But in order to convey the warming spices and the familiar sweetly metallic hint of molasses of a childhood gingersnap, I needed to keep it in there. Because these ginger cookies will flood you with holiday memories, will make you excited for those chilly, overcast days reserved for baking. What they won't flood you with is refined sugar, nasty vegetable oil or two sticks of butter.
With a few different tests, I was able to create a moist, chewy, deeply flavorful cookie with just 1/4 cup grassfed butter and coconut sugar. As a result, they have more nutrition, protein and fiber than the classic, which helps lessen the impact on your blood sugar. More good, less bad.
These cookies are everything you want during the holidays, and they're perfect for a cookie-sandwich situation, should you dare. I dared, plopping some coconut cream and a thin layer of melted chocolate between 2 cookies, and I can't recommend the combination enough. Click HERE for a tutorial on coconut cream by the lovely Minimalist Baker.
If you haven't invested in some good quality coconut and almond flour yet, and you're interested in grain or gluten-free baking, I highly recommend it! Particularly, blanched almond flour is clutch, because it create an even texture that mimics traditional baked goods more than almond meal. Here are the brands I use!
Honeyville Blanched Almond Flour (I buy this big bag and keep it in the fridge)