Ginger Snap Cookies Recipe
You will love these perfectly crisp and chewy gingersnap cookies because they taste just like heaven! These easy-to-make and delicious cookies belong on every holiday cookie platter.
Here's a gingersnap cookie recipe:
Ingredients:
• 2 cups pitted dates, soaked in hot water for five minutes and then drained
• 11⁄2 cups arrowroot starch/flour
• 1⁄4 cup blackstrap molasses
• 1⁄2 tablespoon maple syrup
• 2 tablespoons of beef bone broth
3 teaspoons of coconut oil
11⁄2 teaspoons grated fresh ginger • 1 teaspoon cinnamon
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon sea salt
• 1⁄4 cup coconut sugar (optional)
Directions:
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Preheat the oven to 325 degrees.
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Place the strained dates, arrowroot, molasses, maple syrup, bone broth, coconut oil or lard, spices, and sea salt in a food processor. Process just until everything is just incorporated - you will still have little flecks of date and ginger (I like to use the pulse function on my processor to make sure it doesn't get over mixed).
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Place the coconut sugar on a small plate. Take a tablespoon and a half of dough, form it into a ball, and smash one side of it into the sugar, forming a 2-inch, flat cookie. Place on a cookie sheet lined with parchment paper.
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Bake for 20-25 minutes, until they darken in color and are slightly more browned on the bottom. Transfer to a cooling rack and let cool for 10 minutes before enjoying.
These cookies are meant to be very crispy and when eaten make a snapping sound. Try this recipe now!
