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Few people remember the taste of REAL gingersnaps. If you’ve taken the time to read the label on a bag of gingersnaps, you’ll know that the genuine article just isn’t available in most stores. Not only that, but most recipes don’t even use fresh ginger root.

Now’s the time to fill the house with the smell of genuine homemade gingersnaps!


NOTE: You will want to take the time to use fresh ginger root and coconut oil for this recipe. Coconut oil will give your cookies a snappy crunchiness that will make them quickly disappear. These can be frozen for serving later. . . . Otherwise you might find that they are gone before you get a chance to share them!

In a large bowl mix the following ingredients:

• 4 cups finely ground whole wheat flour
• 1 Tablespoon Arm & Hammer baking soda
• 1 teaspoon finely ground sea salt
• 2 cups sucanat
• 6 Tablespoons (or as much as ½ cup) finely ground fresh organic ginger root
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 4 large eggs

In a small pan gently melt (don’t heat or cook) 1 ½ cup coconut oil and ½ cup unsulfured blackstrap molasses. Add this to the ingredients in your bowl. Make sure the oil is not too hot or you will cook the eggs!

Mix until completely combined. Cover and place the bowl into the refrigerator overnight.

Place your oven racks on the lower and middle level. Preheat the oven to 350°F
Line 3 or 4 cookie sheets with parchment paper. You can use pizza pans.

Make balls out of the cookie dough that are the size of one level tablespoon. The dough is stiff, so you may need to measure the first one and use a sturdy spoon to dig out the rest in sizes that match the first. Roll the dough between your hands. Use coconut oil on your hands to help keep it from sticking badly, but expect to get some on your hands.

Roll the balls in more sucanat and place onto the cookie sheets.

Rub some coconut oil onto the flat bottom of a glass. Use this to mash the balls of cookie dough down flat. Reapply a bit of coconut oil to the glass after pressing each cookie. Space the cookies 1 ½ to 2 inches apart on the parchment paper.

When one pan is ready, place it onto the lowest shelf in your oven and set the timer for 7 minutes.

After 7 minutes, move the pan from the bottom shelf to the upper shelf and place another pan on the bottom.

Set the timer for another 7 minutes.
When the timer goes off, remove the upper pan (the one that has been in the oven a total of 14 minutes) and set it aside to cool. Move the lower pan to the upper shelf and place the next pan of cookies on the lower shelf.

As each pan is removed from the oven, let it rest a minute and then move the cookies to a cooling rack. Let the pan cool, re-using the parchment paper for the next batch.

In this way, you’ll have 100 cookies cooling within an hour. Actually, the recipe makes a few more than 100 cookies, but by the time you finish taste testing, you SHOULD have 100.

Below find a short video on Ginger Root's benefits.


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