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:
• 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)
Preheat the oven to 325 degrees.
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).
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.
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!