Easy Gingersnaps

• Vegetarian

• Produce

  • 2 tsp Ginger paste or grated fresh ginger

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1/2 tsp Cardamom, ground
  • 1 tsp Cinnamon
  • 1/4 cup Granulated sugar
  • 1 Pinch Salt
  • 1 tsp Vanilla
  • 1 Pinch White pepper, ground
  • 1 1/4 cups Whole wheat flour, white

• Dairy

  • 1/2 cup Coconut oil or butter, virgin

Found on livelytable.com

Description

Directions

• In the bowl of a stand mixer, beat coconut oil and sugars until fluffy, about 2 minutes. Add molasses, egg, vanilla and ginger. Beat until combined.
• Sift flour, baking soda, salt, and spices into bowl with wet ingredients. Beat until well combined.
• Cover mixture and refrigerate 2 hours.
• Preheat oven to 350° F. Remove dough from refrigerator.
• Scoop into small balls (about 1 tsp). Roll to shape and place at least 1 inch apart on a cookie sheet lined with parchment or a silicone baking mat. Flatten balls slightly.
• Bake cookies 6-8 minutes until golden. Remove from oven and let cool a couple minutes before transferring to cooling rack.

Nutrition