It got me thinking about making some gingersnaps of my own. Of course most recipes call for white flour and white and brown sugar so instead - I used sucanat, agave, coconut sugar and sprouted wheat flour.
They turned out scrumptious! All of my kids loved them - their aroma is just heavenly!
Here's the recipe:
3/4 cup raw or organic butter, room temp.
1/2 cup sucanat
1/4 cup raw, organic agave
1/4 cup molasses
1 egg (hormone and cage free)
1 tsp vanilla
2 cups sprouted wheat flour
1/2 tsp baking soda
1/4 tsp sea salt
1 1/2 tsp ground cinnamon
2 tsps ground ginger
1/2 tsp ground cloves
Garnish: coconut sugar (optional)
In the bowl of your electric mixer beat the butter, sucanat, agave, and molasses until fluffy.
(*I gave the sucanat a run through the blender to create a more powdery sugar.)
Add the egg and vanilla. Mix until incorporated.
Mix together remaining dry ingredients in a separate bowl. Add to the butter mixture and mix until well combined.
Cover and chill the batter for at least 30 minutes. (This makes the handling of the dough possible.)
After they have cooled - preheat oven to 350°. Line a baking sheet with parchment paper.
Place about 1 cup of coconut sugar in a bowl.
Scoop out 24 teaspoon sized pieces of dough. (I used my tsp measuring spoon here.) Then roll each piece of dough into balls- dropping 3 or 4 balls into the bowl containing the coconut sugar and give the bowl a few shakes to coat the balls of dough with sugar.
(*These cookies are actually quite good enough that they don't really need this extra sweetening. But for extra special occasions - I'll make them like that again.)
Place the dough onto the parchment paper - spreading about 2 inches apart.
Bake for 12-15 minutes. Cool on a wire rack.
These are so wonderful this time of the year! We've added a container full of them next to our other snack containers (containing granola bars and graham crackers.)