Paleo/Vegan Ginger Snappers and Hot Cocoa

Cocoa & Cookies
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I’ve been craving ginger snaps every since Winter rolled around. They are my favorite cookie, especially around the Holidays. I’m not a huge fan of buying processed foods, so I passed on the cute little bag of gluten-free snaps I saw at Whole Foods the other day and challenged myself to make my own. I used these recipes from Comfy Belly and Detoxinista as a guide, but I was looking for something a bit snappier and spicer!

Ginger Snaps

Paleo & Vegan Ginger Snappers

Ingredients:

  • 1.5 C Almond Flour
  • 2 tbsp Ground Ginger
  • ¼ tsp Nutmeg
  • ½ tsp Pumpkin Pie Spice (or Cinnamon)
  • ¼ tsp Sea Sat
  • ¼ tsp Baking Soda
  • 2 tbsp Melted Coconut Oil (or Butter for non-vegan)
  • ¼ C Pure Maple Syrup
  • 1 tbsp Blackstrap Molasses

Directions:

  • Sift almond flour into large mixing bowl (or crumble up the large clumps). Add spices, baking soda and mix.
  • Melt coconut oil in microwave. Pour over dry ingredients. Add maple syrup and molasses.
  • Mix well to form a batter/dough (use a spatula to help). Chill in fridge for 20-30 min until dough has firmed up.
  • Preheat oven to 350. Line baking sheet with parchment paper.
  • Using a measuring tsp, scoop out small balls of batter and form into balls. Place on baking sheet, leaving an inch or two between.
  • Once all have been formed, squish them flat using your hands. The flatter they are, the snappier they will be!

Ginger Snaps

  • Place in oven and cook for 11-13 minutes (depending on how snappy and browned you want them to be – I left mine n for 13 min). Edges should be nice and browned.
  • Allow to cool before snapping into these delectable Holiday cookies with a nice cup of hot cocoa – recipe below!

Hot Cocoa

Paleo & Vegan Hot Cocoa

Ingredients:

  • 1 Can Full-Fat Coconut Milk
  • 1.5-2 tbsp Unsweetened Cocoa Powder
  • 1 tbsp Pure Maple Syrup
  • Dash of Salt
  • Dash of Nutmeg

Hot Cocoa

Directions:

  • Pour coconut milk into sauce pan over medium heat and begin whisking to remove any clumps.
  • After a minute or two, once it has warmed up, sprinkle in 1.5 – 2 tbsp of cocoa powder (depending on how chocolately you want it to be – I used 1.5 tbsp). Whisk until the cocoa is dissolved.
  • Add in your dashes of nutmeg and salt (literally just shake both over the pan once or twice).
  • Pour in maple syrup and whisk again.
  • Keep whisking until small bubbles form in the pan.
  • Turn the heat off and serve!
  • Dunk those ginger snappers into the choclately-coconutty goodness!

Hope you all have a very happy & healthy Holiday this week! Remember – it is totally OK to indulge, as long as you do not go over board. Just savor every single bite, sip and nom you take!

Be well,
-Steph

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2 thoughts on “Paleo/Vegan Ginger Snappers and Hot Cocoa

  1. B Fehr

    These were a hit at my house! And for the person who asked how they held up. Well after they cooled I put in a ziplock and now a day later and they are still crisp. :)

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