Dec 09, 2013
Snappy Ginger Snaps. Vegan and Oil-free.
Christmas Cookies: Day 1!
Someone should have had a secret video camera set up in my kitchen when these babies came out of the oven… I was literally jumping up and down and doing a cookie happy dance! What an unexpected success. I had to really use my imagination for this recipe. I wanted CRUNCHY. How does one usually achieve crunchiness in a cookie? OIL.
So I thought and thought and pondered and pondered and then it hit me…. biscotti. I used to make biscotti when I was a baking fool, using all of the traditional unhealthy cookie ingredients. How do you make biscotti crunchy? They’re twice baked! Yup. No problemo, dudes and dudettes. That’s all this cookie needed to give it that snap. A snap so loud and deliciously crunchy the neighbors might hear it when you bite into one.
Hold the applause… just get your apron on and bake these!
- 1 cup brown rice flour
- ½ cup all purpose gluten-free flour (I used Bob’s Red Mill)
- ¼ cup potato starch
- ¾ cup date sugar, coconut sugar or other minimally processed granulated sweetener
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ tsp baking soda
- 3 TBS ground flax
- ½ cup water
- 1 tsp freshly grated ginger
- ¼ cup raw almond butter
- ¼ cup maple syrup
- ½ TBS date or coconut sugar + ¼ tsp ground ginger
- Combine all wet ingredients together and set aside.
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Place all dry ingredients into a food processor and pulse to combine.
- With the processor running, slowly drizzle in the wet ingredients.
- Process until the mixture holds together as a sticky dough.
- Roll the dough into 1″ balls and place on the cookie sheet.
- Flatten each ball so that the cookies are about ¼” tall.
- Bake for 10 minutes.
- Remove and let cool COMPLETELY.
- Lower the oven temperature to 300° F.
- Bake again for 25 minutes (TIP: If you have a cooling rack, place the cookies on it to re-bake them, but put the rack in a pan that has low sides to make it easy to get into and out of the oven. The cookies will want to slide off, so be careful. This will help to dry out the bottoms of the cookies evenly).
- Remove and brush the tops with the maple syrup, then sprinkle the sugar/ginger powder on the tops.
- Bake for 5 more minutes.
- The cookies will feel slightly soft in the center when you push on them. That’s okay. They will firm up the rest of the way when they cool again.
Makes 30 cookies. Enjoy!
Healthy holiday trails,