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!
Paleo & Vegan Ginger Snappers
- 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
- 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!
- 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!
Paleo & Vegan Hot Cocoa
- 1 Can Full-Fat Coconut Milk
- 1.5-2 tbsp Unsweetened Cocoa Powder
- 1 tbsp Pure Maple Syrup
- Dash of Salt
- Dash of Nutmeg
- 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!