Grain Free: Gingersnap Cookies

Every year the holiday season kicks off baking and cookie posts galore. Super sweet, super buttery, super big trouble if you ask me. Although I am a fan of some cookies, not all are created equal in my book. I don’t like cookies that are super sweet. I prefer cookies that have a savory quality to them too. Typically anything with molasses is good by me. I love the earthy, slightly bitter flavor. It is a very traditional New England ingredient that I grew up with. I had homemade chewy molasses cookies as a kid and equally as often we also had gingersnaps in the orange box.

I make gingersnaps multiple times throughout the year. This year I wanted to stock the cookie jar with some grain free gingersnaps. Using Almond flour instead of white or even wheat flour gives the kids a boost of protein and healthy fat. Using natural sweeteners instead of processed sugar gives us nutrients and a slower energy release. Date sugar in particular is packed with vitamins and minerals and it is a slow energy release that makes you feel full longer. Date sugar is loaded with vitamins and minerals like iron, magnesium, phosphorus, zinc, iron, copper and manganese. Health benefits to refined sugar? Beats me. Date sugar and almond flour are both packed with potassium, date sugar even has more potassium than a banana. Potassium supports brain function and circulation,  additionally its said to help with cramping, depression and migraines.

For the very best Results:

The cookies pictured are standard “cookie scoop” sized. They are closer to a chewy molasses cookie recipe however they do not keep as well. Fresh they are scrumptious, the day after they become kind of soggy and squeaky. Small crispy snappy cookies can be made with one teaspoon of cookie dough. I would have pictured smaller cookies however… there were none left.

Grain Free: Gingersnap Cookies

Wet Ingredients:

  • 3/4 cup butter, Melted
  • 1/2 cup molasses
  • 1 egg
  • 1/2 cup date sugar
  • 3 tablespoons maple sugar

Dry Ingredients:

  • 1 3/4 cups Almond Flour
  • 1/4 cup arrowroot
  • 1/4 cup potato starch
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon coarse sea salt
  • Nutmeg, Pepper

Preheat oven to 300 degrees.

  • In a bowl combine wet ingredients. Date sugar may need sifted or picked through by hand to remove any big lumps. Add dry ingredients and stir to combine.
  • Refrigerate dough for at least 15 minutes.
  • For Crispy, Crackery, Snappy Cookies: Spoon dough one teaspoon at a time onto a lined baking sheet. (Approximately 1/2 to 1″ apart.)
  • Bake for 13 to 15 minutes or until the edges are nice and browned. You want them to brown but not burn. You don’t want them under cooked or they will not be crisp.
To get them extra snappy: Dry them out in a dehydrator or 100 degree oven for about an hour. Once cooled and throroughly dry they will keep in an airtight container for a week or so. (assuming they are not eaten)