Jahmu Gluten-Free Gingersnap Cookie Recipe
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 are 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.
- ¾ cup coconut oil
- 1 cup organic brown sugar or coconut sugar
- ½ cup maple syrup or molasses
- 2 eggs
- 2 tsp fresh ground ginger
- 1½ Tbs Jahmu
- ½ tsp sea salt
- 1½ tsp baking soda
- 2⅓ cups gluten-free baking flour
- ½ cup organic cane sugar
In a large mixing bowl using a hand mixer, cream the coconut oil and brown sugar. Add the maple syrup and eggs and continue mixing until well combined. Add the ginger, Jahmu, sea salt and baking soda and mix well.
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.