Gingersnaps

These gingerbread cookies are crispy and have a nice spice flavor.

Yield: ~30 gingerbread men or ~80 gingersnaps

Ingredients

2.25 cups flour

1.5 tsp ginger

1 tsp cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp cloves

6 tbsp dates (~9)

1/4 cup softened coconut oil

1/2 cup molasses

1 egg white

Instructions

1. Mix dry ingredients.

2. Combine coconut oil, dates, molasses, and egg. Add dry ingredients to wet ingredients.

3. Chill dough 1 hour. (Dough will become firm.)

4. Roll into 1/8-inch thickness

5. Bake at 350 degrees for 12 minutes. Flip. Bake 2-5 minutes more. (Check earlier, and be careful not to burn. These baking times are based off of using a cookie mat. They require less cooking time on aluminum foil or parchment paper.)

Nutrition Information

73 calories, 2.1g fat, 8.2g carbs, 1.1g fiber, 5.5g sugar, 1.4g protein

Inspired by Baby Center

Notes: These cookies are crispy--probably better suited to be gingersnaps. Try using a cookie press. You can taste the ginger and the molasses.

Notes 2: Really good. I would make them for a friend. Need to cool to crisp up.

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