- Calories per serving 76
- Fat per serving 4g
- Saturated fat per serving 1g
- Cholesterol per serving 9mg
- Fiber per serving 1g
- Protein per serving 1g
- Carbohydrates per serving 9g
- Sodium per serving 98mg
- Iron per serving 1mg
- Calcium per serving 21mg
Grain-Free Double-Ginger Gingersnaps
Greg Dupree ; Food Styling: Cat Steele ; Prop Styling : Mindi Shapiro
Recipe Is:
How to Make It
Step 1
Combine flours, baking soda, ground ginger, cinnamon, salt, and pepper in a small bowl, crushing any lumps. Whisk together butter, 3/4 cup of the coconut sugar, molasses, egg, vanilla, and fresh ginger in a large bowl until well combined. Pour in flour mixture; stir until well mixed. Refrigerate for 30 minutes.
Step 2
Preheat oven to F. Line 2 baking sheets with parchment. Place remaining 1/4 cup coconut sugar in a small bowl. Scoop batter into small balls (a 1-tablespoon cookie scoop is useful for this), roll lightly in coconut sugar, and place on baking sheets, spacing them 1 inch apart. Use the bottom of a glass to flatten cookies slightly.
Step 3
Bake until golden, 13 to 15 minutes, switching baking sheets front to back and top to bottom halfway through. Let cool on sheets on cooling racks for 5 minutes, then transfer to racks to cool completely.
