Saturday, January 26, 2013


My Grandma P. made the best gingersnaps and her recipe is what I based this one on. I have made a few changes to make it more healthy using coconut oil instead of shortening, reduced the sugar a little and replaced some of the white flour with white whole wheat flour. Any health benefit to a cookie that still tastes great is a good thing, right?  So . . . have a second and a third?


2/3 cup coconut oil
3/4 cup sugar
1/4 cup molasses
1 egg
1 cup white wheat flour
1 cup flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 cup sugar


In a mixing bowl, combine coconut oil, sugar, molasses and egg; beat well. Whisk remaining ingredients together in a separate bowl and add to first mixture, mixing well. Chill dough for at least 1 hour. Roll into 1" balls and roll in sugar. Place 2" apart on cookie sheets. Bake at 375°F: 8-10 minutes for soft cookies and 15 minutes for crisp cookies.

1 comment:

Anonymous said...

Look yummy and extra cute with that baker twine! Wher do you buy the twine?:)