Friday, October 22, 2010

Homemade ginger snap cookies

These cookies are fantastic and Kai LOVED making them with me. He got to dip the balls in the sugar and put them on the cookie sheet. I think a few of the balls of dough never made it onto the cookie sheet.

• 3/4 cup coconut oil, solid state

• 3/4 – 1 cup sucanat/rapadura

• 1 egg

• 1/4 cup blackstrap molasses

• 2 cups whole wheat flour, sprouted is preferred (or replace 1 cup with unbleached white flour for a higher rise)

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 tablespoon ground ginger


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1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream the coconut oil and sucanat/rapadura.

3. Add the egg, and whisk until incorporated and somewhat light and fluffy. Pour in the molasses.

4. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the liquid mixture and stir until combined.

5. Scoop by tablespoon into small 1 inch balls. Dip each ball into additional sucanat/rapadura if desired.

6. Place on cookie sheet about 2 inches apart. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked.

Makes approximately 3 dozen cookies.

Oh, and DEFINITELY dip them in the sucanat or brown sugar!!!

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