The Perfect Soft & Chewy Gingersnaps
Author: 
Recipe type: Vegan, Gluten Free, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 8 3" cookies or 12 2" cookies
 
Ingredients
  • COOKIES
  • ¾ cup oats, ground into flour
  • ¼ cup quinoa, ground into flour
  • ¼ cup coconut sugar
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¾ tsp ground ginger
  • ½ tsp ground cinnamon
  • A pinch each of allspice, freshly ground nutmeg, and salt
  • 2 tbsp coconut oil, melted
  • 2 tbsp molasses
  • ½ tsp Rodelle Pure Vanilla Extract
  • 1 tbsp water, use only as needed
  • Turbinado sugar
  • FILLING
  • ½ cup raw macadamia nuts, soaked in water overnight*
  • 3 tbsp melted coconut oil
  • 2 tbsp maple syrup or if not vegan, honey
  • 2 tbsp unsweetened almond milk
  • Seeds from ½ of a Rodelle Bourbon Vanilla Bean
Instructions
  1. Preheat oven to 375⁰F and line a cookie sheet with a silicon baking mat.
  2. In a large mixing bowl, whisk together the oat and quinoa flour, coconut sugar, baking soda and powder, spices, and salt.
  3. Add the melted coconut oil, molasses, and vanilla extract to the dry mixture and mix with a spatula until combined. Add water 1 tsp at a time until dough comes together.
  4. Divide dough into 8 or 12 pieces, depending on your desired size, and roll into balls. Place dough balls onto prepared cookie sheet. Sprinkle the tops with turbinado sugar, flatten lightly with fingertips, and bake in preheated oven for 8 to 10 minutes. Cool for 10 minutes before transferring to a cooling rack or eating.
Notes
*If you're in a hurry, soak the raw macadamia nuts in hot water for 1 hour
Recipe by Radiant Rachels at https://radiantrachels.com/soft-chewy-vegan-gingersnaps/