**Update 12/4/13: I have discovered that if the dough is not cold enough, the cookies will run together…So I have added refrigeration time to this recipe. I would also reduced the amount of sugar to 4 or 5 oz. if the posted recipe is too sweet for you.
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Cookies are always a good thing for this time of year: easy to make, take to a Christmas party, or even for giving as gifts! And when the recipe comes from good friends, or is handed down through the generations (you know, the recipes that your grandmother or aunt or mom makes every year), it’s even better!
When I read this blog post with a recipe for gingersnaps, I wanted to try my hand at making it gluten free. (Or, if you can eat gluten, you should try the original recipe) …And the blog post is a great read for the Christmas season, written by a precious lady, one of my dear friends.
Ginger Molasses Cookies
Adapted from this post for D’Ann’s Gingersnaps. I slightly “healthified” these cookies by using coconut oil instead of the Crisco, but they don’t taste coconut-y at all. If you’re wondering about the white specks in this picture, it’s because I used pumpkin seed flour for 2 oz. of my blend (made by grinding pumpkin seeds in the coffee grinder). You can use just the regular whole grain flour blend if you want.
6 oz. (3/4 c.) coconut oil, melted
6 oz. (1 c.) coconut palm sugar
3 oz (1/4 c.) molasses
12 oz. (about 2 c.) gf whole grain flour blend
1 T. baking soda
25 g. (about 2 T.) psyllium husk powder
1 t. each: ground cinnamon, ginger, allspice (or cloves), nutmeg, and salt
Whisk oil and sugar together until fluffy. Add egg and molasses, combining thoroughly.
In a large bowl, whisk together flour blend, baking soda, psyllium husk powder, and spices.
Combine the wet ingredients into the dry ingredients, mixing very well.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Form into dough into small balls, and place cookies on baking sheet lined with parchment paper.
Flatten cookies slightly with your hand.
Bake at 350 degrees F for 8 minutes.