Ryan has always liked molasses type ginger bread cookies. I finally tried healthifying some a while back! Ry said they were perfect and we have had them many times since because they are Simple, Healthy, and Tasty! If you want the harder Ginger Snaps just bake them longer; Simple! I hope you enjoy them I know we have! So fun this time of year and the aroma that fills your kitchen is so yummy, warm and cozy feeling!
3/4 cup coconut oil melted
1 organic egg or egg replacer for
1 cup Sucanat
1/4 cup blackstrap molasses
2 cups soft white wheat flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon each of ground cloves,
nutmeg, and sea salt
Cream together oil and Sucanat. Add Egg Replacer and molasses then mix in spices, soda and salt. Add flour last mix well roll into walnut sized balls. Gently roll in Raw sugar place on cookie sheet press down gently with hand to flatten. Bake at 350 degrees for 8 minutes or 10-12 minutes for Ginger Snaps. Let cool for 3-5 minutes before removing from pan to cooling rack.