My children LOVED these! They are very rich and decadent. We put half the batch in the freezer to take out whenever we need a little treat! This recipe is adapted from my friend Orva at Greener Eating. Now I just need to experiment making them with Natural Leavening!!
Gingersnap Cookies
2 cups whole wheat flour
1 t cinnamon
1 t ginger
1/2 t nutmeg
1/4 t cloves
1/2 t salt
1 t baking soda
2 t pure vanilla extract
1 cup coconut sugar
1 small container Gerber baby prunes (6 T)
1/4 cup molasses
1 1/2 T water
Preheat oven to 350 degrees. Mix dry ingredients in separate bowl. Add sugar, prunes, molasses and water in another bowl. Combine dry and wet ingredients and mix well. It is a very messy batter and you can put in the fridge for a bit to make it easier to work with. We did not want to wait so we scooped 1 T balls with a cookie scooper and then carefully smashed them down with our hands on a lightly greased cookie sheet. Sprinkle with a dusting of coconut sugar and bake for 10 minutes. They are delicious alone or served with our favorite Whipped "Coconut" Cream! Enjoy!
Gingersnap Cookies
2 cups whole wheat flour
1 t cinnamon
1 t ginger
1/2 t nutmeg
1/4 t cloves
1/2 t salt
1 t baking soda
2 t pure vanilla extract
1 cup coconut sugar
1 small container Gerber baby prunes (6 T)
1/4 cup molasses
1 1/2 T water
Preheat oven to 350 degrees. Mix dry ingredients in separate bowl. Add sugar, prunes, molasses and water in another bowl. Combine dry and wet ingredients and mix well. It is a very messy batter and you can put in the fridge for a bit to make it easier to work with. We did not want to wait so we scooped 1 T balls with a cookie scooper and then carefully smashed them down with our hands on a lightly greased cookie sheet. Sprinkle with a dusting of coconut sugar and bake for 10 minutes. They are delicious alone or served with our favorite Whipped "Coconut" Cream! Enjoy!
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