Gingersnaps (GF/V)

An ode to my desired cookie texture and my favorite time of year: gingersnaps!

Yes, I prefer crispy cookies. Sue me!

These cookies are made with oat flour, a mix of maple + date syrup, and a borderline holy amount of spice.

They’re crispy at first bite but melt in your mouth and are sure to bring Christmas cheer to all!

Gingersnaps (GF/V)

Wet:

1/2 cup maple syrup

3 tbsp olive oil

2 tbsp date syrup

Zest of one orange

1 tsp vanilla

Dry:

2.5 cups (200g) oat flour

3 tsp cinnamon

2 tsp ground ginger

1 tsp nutmeg

1 tsp cloves

1/2 tsp sea salt

Instructions:

1. In two separate bowls, fully mix the dry ingredients in one and fully mix the wet in the other

2. Combine the dry into the wet by hand until combined

3. Refrigerate dough for at least 30 minutes or up to overnight

4. After removing the dough from the fridge, pre-heat the oven to 350°F

5. On a floured surface, roll out the dough to your desired thickness and cut into fun shapes using cookie cutters! (tip: make the first cutout near one of the corners so you can maximize the first roll-out)

6. If you have enough dough left over, roll it out again and continue the process or simply roll the remaining dough into balls and flatten down with your hand

7. Bake for 10-12 minutes depending on your desired crunchiness

These cookies are great for dipping in a glass of cashew milk, tea, or hot cocoa!