Gingersnap Cookies

Ingredients

3/4 cup softened salted butter (1.5 sticks)

3/4 cup coconut sugar (can swap with alternative sugar substitutes)

1/3 cup molasses ( can swap honey or maple syrup)

1 egg

2 teaspoons baking soda

1 teaspoon ground ginger

2 teaspoons fresh grated ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon cloves

2 1/4 cups oat flour

Directions

Preheat your oven to 350 degrees.

Use mixer or to whip together the butter, cane sugar and brown sugar. It should look fluffy and light yellow. This will take 2-3 minutes.

Add the molasses and the egg and mix until combined.

Add in the baking soda, ground ginger, fresh ginger, cinnamon and cloves. Add the flour in ½ cup at a time until just incorporated.

Place ⅓ cup of sugar in a shallow dish. Scoop the cookie dough into 1 tablespoon balls using a cookie scoop or two spoons. The dough will be sticky, but there is no need to chill it.

Roll in the sugar until coated, then place on a baking sheet lined with parchment paper. Leave 2.5 inches between the cookies as these will spread considerably.

Bake the cookies for 15 minutes or until they look crackled on top. They should not look wet at all. Take them out of the oven and allow to rest on the cookie sheet for 7 minutes. Move them to a cooling wrap and allow to cool completely.