Holiday Ginger Snaps
By Aidanne MacDonald-Milewski, ND • December 23, 2020
Gluten free ✓ Dairy free ✓ Cane sugar free ✓
This old family recipe with a twist brings a warmth and spicy smells to my home each holiday season. Being iron rich and tangy, this cookie is the perfect addition to any holiday gathering or display.
If the ingredients aren’t quite the perfect fit for you, make it your own by trying different flours, oils, etc. I’ve listed a few alternatives!
I wish you a very warm & healthy holiday – Enjoy!
– ½ cup of coconut oil, warmed
– 1 cup molasses
– 1 ½ cups of almond flour (Alternatives: rice, teff, coconut, arrowroot, all-purpose gluten-free flour, etc.)
– ½ tbsp ground ginger
– ½ tbsp baking soda
– pinch of Himalaya sea salt
– Preheat oven to 375’F
– To a large mixing bowl, mix coconut oil and molasses
– Add and mix ginger, baking soda and salt
– Slowly mix in flour until dough is crumbly
– By hand, mash the dough into a round form and wrap in wax paper
– Place dough in the refrigerator to cool for 3-4 hours
– Once chilled, remove dough from refrigerator and roll into small quarter sized balls
– Using your hand or a flat surface, flatten the balls to approximately ¼ – 1/3 inch in height
– Place cookies on parchment paper on a cookie sheet
– Bake for 8-9 minutes
– Once baked, remove and let cool for 5-10 minutes prior to consuming
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.