The holidays are time for family, giving and yes, cookies. One of our favorite holiday cookies are gingersnaps; they bring about so much nostalgia and they just plain delicious.
We’ve updated the classic gingersnap recipe to include fresh, organic ingredients and Jahmu Chai, of course. Best of all— they’re gluten-free! We hope you enjoy these comforting holiday cookies with family and friends this season.
- 3/4 cup coconut oil
- 1/2 cup organic cane sugar
- 1 cup organic brown sugar or coconut sugar
- 1/2 cup maple syrup or molasses
- 2 eggs
- 2 tsp fresh ground ginger
- 1.5 TBS Jahmu
- 1/2 tsp sea salt
- 1-1/2 tsp baking soda
- 2-1/3 cups Bob’s Red Mill gluten-free 1-to-1 baking flour
Preheat your oven to 350 degrees F.
In a large mixing bowl, using a hand mixer, cream the coconut oil and the one cup of brown or coconut sugar. Add the molasses and eggs and continue mixing until well combined. Add the ginger, Jahmu, sea salt and baking soda and mix well.
Last, add the gluten-free flour and mix until well combined. The mixture will be slightly wet.
Roll the cookie dough into 1-inch balls, then roll each ball in the remaining ½ cup of cane sugar.
Lay the balls on a baking sheet lined with parchment paper.
Bake for 15 minutes or until the cookies are crackled and set.
Allow the cookies to cool on the baking sheet, then transfer to a wire rack to cool completely.
Store in an airtight container.