Vegan Coconut Butter Gingersnaps (thevegan8)

 

1 1/2 c spelt flour (can sub 1 3/4 c & 2 T finely ground oat flour for gluten free version)
1/2 t baking soda
2 t ground cinnamon
1 1/2 t ground allspice
1 1/2 T ground ginger
1/2 t fine sea salt
1/2 c & 2 T pure maple syrup, room temp
3 T molasses, not blackstrap, room temp
1/2 c & 2 T liquid melted coconut butter
white sugar (opt) (can use Wholesome Sweeteners b/c crystals are sparkly and vegan)

Preheat oven to 350 F and line 2 sheet pans with parchment paper. To a large bowl, add the flour, baking soda, cinnamon, allspice, ginger and salt. Whisk very well. Make a well at the bottom and add the syrup, molasses and the liquid coconut butter last. It’s imperative that your coconut butter is a total liquid, an oil consistency, when measuring, so the right amount is added and the cookies turn out moist. (Can heat in the microwave for about 15 seconds, give it a good stir in case the oil has separated, then measure.) Give the liquids a quick stir and then mix all the batter together for about 30 seconds until it all comes together into a sticky, thick batter. If using the oat flour version, just stir together the batter until it all comes together in a ball and pulls away from the sides of the bowl. Using a heaping 1 1/2 T, form the batter into balls with your hands and place on the pan about 3″ apart from each other. Don’t add more than 9 balls to each pan. The batter makes 18 cookies, so 9 for each pan. Take a small piece of parchment paper and place it over each ball and flatten into rounds, no more than 1/4″ thick. Sprinkle sugar on top for extra sweetness and crunch, if desired. These cookies are not overly sweet, just perfect, but add the sugar if you like yours extra sweet, or serving to guests for presentation. Bake just 8 min (1 pan at a time), until they have spread some and poofed up a little. Do not over bake or it can dry them out. They should be firm and golden on the bottoms. Each batch was perfect at 8 min. Remove and cool 10 min on the pan (they will be too delicate to eat right away), then transfer to a cooling rack to cool completely. Store in a sealed container so they stay moist. They are even better the next day, but are a tad more fragile. Yield 18 cookies.

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