The Ginger Snap for true ginger lovers! Powdered, fresh grated and candied ginger combine to give this delicious Gluten-Free and Vegan cookie a “snappy” taste that will keep you coming back for more!
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
2/3 cup Candied Ginger, finely chopped
1 cup Almond flour, superfine ((I used Bob’s Red Mill))
1 cup Golden Flaxseed Meal ((Also, Bob’s Red Mill))
1 tsp Powdered Ginger
1 tsp Fresh Ginger, Peeled and Grated
1/8 tsp Baking Soda
Pinch Sea Salt
1/4 tsp Ground Allspice
1 tsp Ground Cinnamon
1/4 tsp Ground Cloves
2 TB Organic Molasses
2 TB Organic Maple Syrup
Prepare a cookie sheet by lining with parchment paper.
Combine all ingredients (reserving 1/3 cup candied ginger for topping) into a food processor fitted with a metal blade. Pulse, scraping down the sides as needed, until combined and smooth.
Once combined, remove dough, scraping the sides and bottom to get all the dough, and place on a sheet of parchment paper. Roll the dough into a parchment paper covered log. Place into the fridge for 15 minutes to chill. This will make the dough easier to handle.
Remove dough from fridge and unwrap, leaving the parchment paper on the bottom. Cover with another sheet of parchment paper and roll out evenly with a rolling pin or glass. Try to get dough as thing as possible. Once rolled out, cut with a 1.5 inch cookie cutter (or a similar sized glass rim will do in a pinch). You should get at least 2 dozen cookies. (If you don’t eat all the dough first…did I mention that this dough is delicious raw 🙂 ! ) Lightly press remaining 1/3 cup candied ginger onto top of cookies.
Bake in preheated 350 degree oven for 10-12 minutes on the prepared parchment covered baking sheet. Bake on middle rack of oven to help prevent overcooking the bottom of the cookies.
Let cool on a cooling rack and then ENJOY! Great with a glass of almond milk or as a topping for the Ginger Peach Pudding!