I love ginger snaps and these are a slightly chewier version that really pack a punch. The hit of ginger makes these cookies a nice little tonic for settling digestion due to ginger’s anti-nausea and anti-inflammatory properties, and the molasses provides iron-rich nourishment and a gorgeous rich flavour.
Makes: 20–24 cookies
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Servings
20-24 cookies
Prep time
Cook time
Recipe
Ingredients
- ⅓ cup coconut oil
- 1 tbsp molasses
- 2 tbsp brown-rice syrup
- 1 tsp vanilla essence
- 250g rolled oats
- 75g coconut sugar
- 2–4 tsp ground ginger, or to taste
- ½ tsp ground nutmeg (freshly ground if possible)
- ½ tsp sea salt
- ½ tsp baking powder
- 1 egg, lightly beaten
Method
- Preheat oven to 180°C.
- Place coconut oil, molasses, brown rice syrup and vanilla in small saucepan and whisk together over low heat until combined. Remove from heat and set aside.
- Add oats to blender and blitz to crumb.
- Pour into mixing bowl and add coconut sugar, ginger, nutmeg, salt and baking powder, and mix well to combine.
- Pour coconut oil mixture into dry ingredients and mix.
- Add egg and mix again until all combined.
- Scoop out spoonfuls of mixture (I like to use a small ice-cream scoop for ease and an even result) and form balls on 2 lined baking trays.
- Bake for 12–15 mins, or until slightly golden.
- Remove and allow to cool for 5 mins on baking tray, then transfer to wire rack to cool completely.
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