GF Gingery Gingersnaps

I love a good chewy (but still soft) gingersnap (molasses) cookie. Today I tried my hand, using GF flour and used coconut oil (as well as butter). Fresh ginger, five spice powder and other tasties made this an over the top cookie! They are for sure hard to resist! They also would be LOVELY as an ice cream sandwich!

• 2 cups GF flour
• 2 tsp baking soda
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ½ tsp grated nutmeg
• ½ tsp five spice powder
• ½ tsp sea salt
• ¼ cup unsalted butter (melted & cooled)
• ¼ cup virgin coconut oil (melted & cooled)
• ¼ cup unsulfured molasses
• ½ cup coconut sugar
• 1/3 cup organic turbinado sugar
• 3 Tablespoons grated fresh ginger
• 1 large egg

• ½ cup of turbinado sugar additional for rolling cookie dough for baking

• Position racks in oven and turn to 350 degrees
• Line cookie sheets - can use parchment or Silipat’s

• In a medium size bowl whisk together flour, baking soda, spices and sea salt
• In a separate large bowl, whisk together the butter & coconut oil, molasses,
brown sugar, turbinado sugar, 3 Tbsp of grated ginger and egg.
• Add the dry ingredients to the wet ingredients.
• Mix well and chill - for at least one hour

• Put the ½ cup of turbinado in a small shallow bowl

• Using a tablespoon, scoop out a ball of dough
• Roll dough into a small ball (1 inch diameter) and then roll in the turbinado sugar
• Place on cookie sheet approx 2 inches apart (12 dough balls fit perfect)
• Bake 10 - 12 minutes (I went w/ 11) rotating sheets ½ way through baking process
• Transfer cookies to wire racks / cutting board to cool.
• Makes approx 4 dozen cookies.
• Store cookies between sheets of waxed paper in airtight container.


Bon Appetit!