Wednesday, September 18, 2013

soft & chewy gingersnap cookies {gf,v}


I always forget how much I love gingersnap cookies...and then I eat one...and then another (ok, then usually one more, but that's it) and I quickly remember how amazing (and addicting) a good ginger cookie can be. These are super chewy, sweet and spicy, and good for you. Ginger is great for digestion and nausea, and molasses is high in iron. So, actually these are the perfect time-of-the-month cookies. They can help with the plethora of stomach issues during that time, and replace lost iron. More excuses to eat cookies while you're PMSing. You're welcome. 

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soft & chewy gingersnap cookies 
{gluten free, vegan}

{{{INGREDIENTS}}}
*1 cup all purpose gluten free flour
*1/2 cup almond meal
*2 tsp baking soda
*1 tsp cinnamon
*1/2 tsp nutmeg
*1/2 tsp ginger
*1/4 tsp salt
*1 tbsp coconut oil, melted
*1/2 cup black strap molasses
*1/3 cup applesauce
*1/4 cup agave

{{{DIRECTIONS}}}
1.Preheat the oven to 350.
2.In a large bowl mix together the flour, almond meal, baking soda, cinnamon, nutmeg, ginger, & salt.
3.In another bowl mix the oil, molasses, applesauce, & agave.
4.Add the wet ingredients to the dry being careful not to over mix.
5.Place the mixture in the freezer for 15 minutes.
6.Line a cookie sheet with parchment paper and drop dough by the tablespoon 3-4 inches apart. 
(hint: Cookies spread a LOT.)
7.Bake for 8-12 minutes and let cool completely before storing in airtight container.

Makes 18-20 cookies