Sunshine and Sea Salt » A Healthy Foodie Blog

Gingersnap Cookies

Yesterday, our little love bug had the stomach bug. So naturally, we looked to ginger everything to help her feel better. Ginger tea…ginger essential oil- to be rubbed on her tummy and feet, along with peppermint and Young Living’s Digize diluted in coconut oil, and… ginger cookies. Of course. 😉 You just can’t have a rainy sick day in the month of October without home baked cookies whipped up with all the spices of the season. It would be unlawful if you did. FYI. Besides, sickness or the blues- I don’t care what they say; warm, sweet, spicy and healthful cookies are always the best remedy.  image

These cookies have it all. A super food shortening to start, by Nutiva. It’s a creamy, yellow blend of coconut and red palm oil that give these cookies a healthy boost of Vitamin A, and help them to hold their shape when baked. Then we used coconut sugar, a lightly processed, low glycemic, nutrient dense sugar that resembles cane sugar’s brown brother. A Pasture raised egg goes into the mix, with a bright and golden yolk singing all the praises of Vitamin B. Then you have blackstrap molasses (which has manganese, copper, potassium, magnesium, selenium, B-6 and niacin). Plus ginger, cloves, cinnamon, and vanilla (all antioxidants). Sea salt (a necessary mineral) ,and a slightly adapted version of my gluten free all purpose mix. You’ll need to make that change if you want to get the exact texture of the final product. If you get to the final product….the cookie batter is to die for. Unfortunately,  I don’t have measurements for a smaller batch- I’m just kind of doing this as we go, so you would need to make up a large batch of this new mix and then use two cups from that. Here’s what I did, in case you want to know.

  1. 3 C coconut flour
  2. 3 C almond flour
  3. 2 C tapioca starch
  4. 1 C arrowroot starch (for a more light and airy texture) 
  5. 1.5 C potato starch
  6. 1 TB guar gum
  7. 1 TB fine sea salt (Real Salt brand)

Whisk it all together and store in a glass jar with a tight fitting lid, in a cool dark place. Or just your counter top will do. 

For the cookies you’ll need: 

  1. 2 C gluten free all purpose flour
  2. 2 tsp baking soda
  3. 1/2 TB ground ginger
  4. 1 tsp cinnamon
  5. 1/2 tsp ground cloves
  6. 1/4 tsp sea salt
  7. 3/4 C shortening (Nutiva Brand) 
  8. 1 C coconut sugar
  9. 1 egg (pasture raised- we heart Vital Farms)
  10. 2 tsp pure vanilla extract
  11. 1/4 C blackstrap molasses
  12. 2 TB xylitol (to roll the cookie balls into)
  13. 1 TB cinnamon (to roll the cookie balls into)
  14. 3 TB coconut sugar (to roll the cookie balls into) 

To get these all mixed up, I used a food processor. My poor, sad little stand mixer has no room to be displayed here, so it just sits in storage and waits for a new home. Sometimes it cries…I hear it. But, the food processor worked just as well. You can use one of these methods, or just your hands and a wire whisk. Whatever you feel like. 

Pre-heat oven to 350 F. Assuming you have a large or ‘regular’ sized oven; mine is teeny like the easy bake oven, except it’s not that easy. We had to reduce our temp to 325 to prevent burning and baked for 8.5 minutes instead of 10. You make the best decision concerning your appliance, but the best rule of thumb is; if you smell burning. Run.

In a large mixing bowl, measure out two cups of flour and sift into a fine powder. Add the baking soda, ginger, cloves, cinnamon and sea salt. Sift again so that you get a super fine powder, and all the flavors are distributed evenly. I saw this technique in a different recipe calling for gluten flour, and I’m convinced it’s the secret to fluffy ‘cloud-like’ cookies with crisp edges. 

For the food processor, add the shortening and cream it a little on low speed. Then add the coconut sugar, a little at a time until it becomes one. Crack the egg and drop it in, then the vanilla and molasses. Once all of that comes together, turn off the processor, scrape the sides and pulse. Then, add 1/3 C of the flour mixture. Pulse it together and add the remaining flour. Pulse and scrape the sides as necessary. Using a mini ice cream scooper, scoop the mixture and roll into balls using your hands. On a separate plate add the last three ingredients; xylitol, cinnamon, and coconut sugar. Mix together. Roll the cookie balls into the sugar mixture and place on a parchment lined baking sheet. Bake at 350 for about 10 minutes. Set your timer and get ready…we hope you love them as much as we dooooo. xo

Gingersnap Cookies
Yields 22
Gluten free, grain free, dairy free, cane sugar free Gingersnap deliciousness.
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Ingredients
  1. 2 C gluten free all purpose flour (search archives for the original or this post for the adapted version)
  2. 2 tsp baking soda
  3. 1/2 TB ground ginger
  4. 1 tsp cinnamon
  5. 1/2 tsp ground cloves
  6. 1/4 tsp fine sea salt
  7. 3/4 C Nutiva shortening (organic superfood kind)
  8. 1 C coconut sugar
  9. 1 pasture raised egg
  10. 2 tsp pure vanilla extract
  11. 1/4 C blackstrap molasses
  12. 3 TB coconut sugar
  13. 1 TB xylitol (for a little sparkle on the finish)
  14. 1/2 TB cinnamon
Instructions
  1. Pre-heat oven to 350 F. Sift flour, add baking soda, ginger, cinnamon, cloves and sea salt. Sift again. In a food processor or stand mixer add the shortening and cream. Add 1 C coconut sugar and cream again. Add egg, vanilla and molasses. Mix. Add 1/3 C flour and mix. Add remaining flour and mix just until it all comes together, scraping sides as necessary. Using a mini icecream scooper, scoop mix and roll into balls. On a separate plate add extra sugars and cinnamon. mix together, then roll cookie balls to coat with sugar. Place on parchment lined baking sheet at least 2 inches apart so they don't bake together. Bake on 350 for about 10 minutes. Let cool before serving so that the cookie doesn't fall apart.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

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  • If my mom made me these cookies whenever I got sick, I think I would’ve been “sick” more often, haha! Yum, I need to call you then next time I’m under the weather, Mary! When I saw you post these on Instagram I new I had to check it out. I love gingersnap/bread cookies this time of year and I can’t wait to try this grain/gluten free version! Thanks my dear!ReplyCancel

    • You’re so welcome! We hope they fill your senses with all the happy flavors of the holidays. :) We’re pretty giddy about the holidays…and you, my friend, may call me anytime! Hope you’re weekend is being good to you. Love and blessings.ReplyCancel

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