Here at Two Kitchen Collision, we love gingersnaps and anything gingersnap-ish. But gingersnap cookies seem to always be reserved Christmas… We think we should be able to eat them any time we want to- say, February? July?
Thanksgiving was our excuse to make an early batch of them, and Tab challenged me (since we were taking them to our mom's house) to make gingersnap cookies that were healthy without tasting healthy. Cookies that would pass the family taste test. Well, game on! I'll always accept a challenge to healthify a recipe!
This was the first time in 20+ years that I had spent Thanksgiving with my family. It’s hard to believe so many years had gone by, and I had unkowingly missed so much! Standing in the kitchen preparing food with my mom and sister reminded me of just how important family is. The teamwork, the "discussions" (or calm disagreements), and the end results: those beautiful Thanksgiving dishes that filled our bellies and made us scoot our chairs back!
Mounds of mashed potatoes for the kids (who repeatedly ran to the mailbox and back to make room for another serving), sweet potato casserole for my mom, stuffing for my sister, salmon for my brother. We made something for everyone and then some!
Back to the gingersnaps...as I write this, my brother is packing them in with his fishing gear, my sister had one for breakfast yesterday, and I used a low blood sugar as an excuse to eat one.
Our cookies are full of molassses flavor, with a bit of spice from the ginger. They are soft and sweet- and so, so good- everything you hope for in a gingersnap cookie.
They look adorable tied with a bit of twine, or stacked in a jar. A simple, welcome gift for anyone. Your family and friends will thank you- and you don't need a holiday as an excuse to make them (Gingersnaps in July? We think so!).
Soft Gingersnap Cookies - about 31 cookies
2 cups gluten free flour blend
2 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup coconut oil
1/3 cup unsweetened applesauce
1/3 cup granulated sugar plus extra for rolling
1/3 cup dark brown sugar
3 tablespoons soy milk
1/4 cup blackstrap molasses
1 tablespoon vinegar
Preheat oven to 350°.
In a medium bowl, mix together flour, soda, ginger, cinnamon, and salt.
In the bowl of an electric mixer, cream together the coconut oil, applesauce and both sugars. Add the soy milk and molasses, mixing until well blended. Add flour mixture and mix until blended. Add vinegar and mix until blended.
Scoop 1 tablespoon of dough into a ball (I used a small scoop like this) and then sprinkle each ball with a wee bit of sugar.
Place dough 2 inches apart on ungreased baking sheets. Bake for 12 to 14 minutes or until edges are set and tops are cracked. The center should still be soft.
Allow cookies to cool on the baking sheet for 5 minutes and then place them on a wire rack.
Nutrition Info (per cookie):
70 calories, 3g fat, 12g carbohydrate, 1g fiber, 1g protein