This easy breezy ginger snap recipe is gluten free, plant based and makes about 50 cookies with hardly any effort involved. If you're looking for batches of cookies to give as gifts look no further!
In a pot on low to medium heat place inside the molasses, maple syrup and coconut oil. To that add the lemon peel. ginger and cinnamon.
Stir the molasses mixture till the coconut oil is melted and everything is incorporated. Remove off the stove.
In a medium size bowl place your quinoa flour or oatmeal flour (I used homemade toasted red quinoa flour). To that flour add the baking soda and pinch of sea salt (about 1/8 tsp of sea salt) and whisk together.
Mix the flour into the molasses mixture and stir until it's all incorporated.
The mixture will become quite thick once the flour is mixed in but it will still be quite soft. Place the pot in the fridge for about 30 to 40 minutes so the cookie dough can harden to make it easier to handle.
After about 30 to 40 minutes the dough will harden up so that it can be removed and easily rolled into a 14 inch cylinder shape.
Wrap the cylinder shaped dough into plastic wrap and place in the refrigerator for an hour to overnight. At this stage the dough can stay in the refrigerator for up to three days and be brought out when you're ready to bake!
*This cookie dough is great to prepare ahead of time.
When ready to bake, take out the roll of cookie dough and start slicing! Ginger snaps are normally crisp cookies. So I would suggest slicing 1/4 inch size slices like in the picture below.
Bake in a 350 degree oven for 6 to 8 minutes. These cookies bakes fast! So it's important to be mindful of that and not be far from the kitchen while the cookies are baking.
These ginger snaps can also become sandwich cookies!
Place a tiny dollop of cream cheese (my favorite brand being Green Valley Creamery Lactose Free cream cheese) on one cookie and place another cookie on top. Sandwich them together and you have a delicious cookie sandwich. The creaminess of the cream cheese compliments the spice of the ginger.
Any leftover sandwich cookies made can be placed in the refrigerator for storage. With storage the cookies soften up...yum!
If using oat flour, the cookies will be lighter in color due to the oat flour. This version came out just as delicious as the red quinoa flour ginger cookies. However my personal preference is the red quinoa flour version.
The flavor of the red quinoa flour and molasses works very well together and provides more of that traditional ginger cookie taste. I find the oat flour softens the molasses and ginger flavors. Either version is amazing but if you like a more subtle ginger snap, go with the oat flour.
These cookies are great to give packaged as gifts!