Coconut Sugar Gingersnaps
Classic gingersnap cookies made with unrefined coconut sugar and molasses for a deep, caramel-like sweetness. Warmly spiced with ginger, cinnamon and cloves, they bake up with crackled tops and chewy centers — a comforting treat for any time of year.
Preparation
1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2
In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
3
In a separate large bowl, beat the butter and 3/4 cup of the coconut sugar until light and fluffy.
4
Beat in the egg and molasses until well combined.
5
Gradually mix in the dry ingredients until a soft dough forms.
6
Roll the dough into small balls, then roll each ball in the remaining coconut sugar to coat.
7
Place the balls on the prepared baking sheets, spaced apart, and flatten slightly with your palm.
8
Bake for 10-12 minutes, until the tops crack and the edges are set.
9
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrational Values per serving
394
kcal
5g
protein
62g
carbs
15g
fat