Chewy Ginger “Snap” Cookies (grain-free)

Posted on by llbalanced
Chewy Ginger "Snap" Cookies
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    [post_title] => Chewy Ginger "Snap" Cookies (grain-free)
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12.08

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.

Gingersnaps 4

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.

Gingersnaps 2

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!

Gingersnaps 6

Honeyville Blanched Almond Flour (I buy this big bag and keep it in the fridge)

Nutiva Organic Coconut Flour 

 

 

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TOTAL TIME :30mins15 mins20mins
15cookies
INGREDIENTS
  • 1 1/4 cups blanched almond flour (link for brand below)
  • 6 tablespoons coconut flour (link for brand below)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 1/4 cups coconut sugar
  • 1 egg
  • 1 egg white
  • 1/4 cup room temp grass-fed butter (sub coconut oil, soft but not liquid)
  • 2 tablespoons molasses
DIRECTIONS
  1. Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Position rack in the upper third part of the oven. Measure 1/4 cup coconut sugar and spread on a plate.
  2. In a large mixing bowl, combine flours, cinnamon, ginger, salt and baking powder. Whisk to incorporate.
  3. In a standing mixer or hand mixer, combine remaining 1 cup coconut sugar, eggs and butter or coconut oil. Mix on medium-high speed for 1 minute, until mixture has formed small soft peaks and lightened in color. Add molasses. Mix another 30 seconds until molasses is incorporated and mixture has slightly stiffer peaks (this may take a few minutes longer with a hand mixer)
  4. Fold wet mixture into dry until incorporated. Cover dough and refrigerate for 30 minutes. Remove from fridge. Fill a small bowl with room temperature water and place next to baking dishes and coconut sugar plate. Use a retractable ice cream scoop (or regular scoop or spoon if you don't have one) to scoop and roll 2 inch balls of dough. Place them in coconut sugar and coat, shaking off excess, before putting them on the baking sheets. I do 7-8 balls per baking sheet, leaving plenty of room for them to expand.
  5. Use damp fingers to flatten balls to approximately 1/2 inch thickness. Bake for 20-22 minutes, depending on if you like a softer or chewier cookies.
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