Makes 16 servings
1 cup palm sugar, plus 1/3 cup for rolling
1/3 cup unrefined coconut oil
1/3 cup molasses
1/3 cup applesauce
2 Tablespoons grated fresh ginger
1 3⁄4 cups whole wheat flour
3⁄4 cup flax meal
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground clove
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon salt
2/3 cup rolled oats (optional)
Vivian Howard’s Ginger Snaps are sneaky because they’re good for you, won’t make your kids have a sugar crash, and taste like a cookie should.
1. Preheat oven to 350°. Line two cookie sheets with parchment paper.
2. In a food processor, combine the palm sugar, coconut oil, molasses, and applesauce. Process for three minutes until completely liquefied.
3. In a medium bowl, stir together all the dry ingredients except the oats. Using the pulse function on your processor, add the dry mix in three batches. Take care not to overprocess. Once everything is almost mixed in but not yet fully incorporated, return the batter to the bowl and finish mixing with a spatula.
4. Pinch off tablespoon-size pieces of the dough. Roll each cookie first in the oats and next in the palm sugar. Gently fatten each cookie on the parchment, leaving 1⁄2 inch between each.
5. Bake for 15 minutes. Remove from oven and cool on a rack.
Carbohydrates: 26 g
Fat: 5 g
Protein: 4 g
Fiber: 4 g