Though what I’m writing about has changed here in Daily Bites land, I’m as much of a foodie as ever and I promised a few of you recipe lovers that I would still share new recipes from time to time.
I cook and bake often but since I’ve stopped sharing weekly recipes online I’ve found myself enjoying my time in the kitchen even more than before. With no obligation to measure everything perfectly and take pretty photos, I can cook improvisationally, which is my favorite kind of cooking.
Earlier this week my parents came through town and stayed overnight with me en route to my sister’s. In anticipation of my dad’s love for cookies, I whipped up a small batch of gingersnaps on the fly. They turned out really well!
These gingersnaps really do come together in a snap. I took one trusty iPhone photo while they were baking, but no others. So you’ll have to trust me when I say that they look like every bit as good as store-bought molasses cookies. And they taste perfectly gingery, too. I’m keeping mine in the freezer so they stay extra snappy.
These cookies beg to be paired with a blustery November afternoon, a cup of Earl Grey, a comfy couch, and a long book.
- ¾ cup blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon baking soda
- ½ cup coconut sugar
- 2 tablespoons butter, melted and cooled
- 1 large egg
- 1 heaping tablespoon molasses
- In a large bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, nutmeg, and baking soda. In a separate bowl, whisk together the coconut sugar, butter, egg, and molasses. Pour the wet ingredients into the dry and whisk to combine thoroughly. Put the dough in the refrigerator for 15 minutes.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Drop heaping teaspoons of the dough onto the baking sheet. (I like to use my fingers to make nice round mounds of dough after I’ve dropped the cookies so that their shape comes out well when baked.)
- Bake for 15-18 minutes until deeply brown and fragrant. Let cool completely on the baking sheet. (They will firm up as they cool.) Store in the freezer to keep them snappy.