There’s something magical about a tray of homemade gingersnaps warming the whole house with cinnamon, ginger and holiday cheer. These cookies bake up with crackly tops, crisp edges and that nostalgic molasses depth that feels like December in every bite. Make them thin for extra snap or leave them a little thicker for a soft, cozy center—either way, they’re simple, festive and wonderfully giftable. Incorporate buckwheat flour for an easy gluten-free option, and everyone gets to join in the joy.
Holiday Gingersnaps
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Ingredients
Dry
- 2 cups organic flour or organic buckwheat flour for gluten free
- 2 tsp. baking powder
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- ½ cup organic sugar
Wet
- ¼ cup blackstrap molasses
- â…“ cup coconut oil refined
- 1 Tbsp. egg replacer + 2 Tbsp water, or 1 egg
Instructions
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Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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In medium mixing bowl combine dry ingredients.
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Add wet ingredients and stir to combine well. (Note: If using buckwheat flour, you may need to incorporate an additional 2 Tbsp. of coconut oil and 1 Tbsp. of water if the batter is too dry. Batter should hold together if pressed in hands.)
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Scoop 1 tablespoon batter per cookie and place on baking sheet spaced evenly apart. Flatten cookies to ¼-inch thickness.
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Bake 13-14 minutes.
Notes
Nutrition
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The post Holiday Gingersnaps (With Gluten-Free Option) first appeared on The Upside by Vitacost.com.