Plant based gingersnaps? Finally - Yes please, and thank you!!
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- These are beautifully crunchy on the outside, and chewy and soft on the inside. Fresh ginger and orange zest give them an extra kick of subtle flavor, and cinnamon and cloves add warmth and depth to these crowd pleasers.
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- 1/2 cup coconut cream (solid mass from the top of canned coconut milk)
- 2 cups demerara sugar (evaporated cane juice crystals)
- 1/2 cup sorghum syrup or molasses
- 1 tsp vanilla
- 5 cups almond flour
- 2.5 tsp baking soda
- 3/4 tsp salt
- 2 T. freshly grated (finely) raw ginger
- 2 tsp ground ginger
- 1 T. ground cinnamon
- 1 tsp ground cloves
- zest from 1 orange
- 3 T. coconut milk or other non-dairy milk
- 1 cup demerara sugar (for rolling)
- In a mixer, cream coconut cream, sorghum/molasses and demerara sugar together. Mix in vanilla, raw ginger and orange zest. Add dry ingredients and mix. If the dough is too sticky, add additional almond flour using 1/4 cup increments.
- Using spoons, form golf ball sized balls, and roll in additional demerara sugar. Place on cookie sheet, and flatten slightly, using the back of a spoon or a fork.
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- Bake at 350* F. for 10-13 minutes. Remove from the oven and allow to cool on the pan for an additional 10 minutes.
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- Yield: Approximately 4 dozen cookies
- *These store quite well in the freezer
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