Homemade Ginger Snap Cookies Ready to Eat

Plant-Based Quinoa Gingersnaps

Servings: 16
Cooking Time: approx. 2hrs 30mins


½ cup Just Natural Organic quinoa flour
½ cup Just Natural Organic brown rice flour
2 tbsp arrowroot starch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp Balanced Organic Ceylon cinnamon
¼ tsp Just Natural Organic ground nutmeg
¼ tsp Just Natural Organic ground ginger
1/8 tsp ground cloves
1/3 cup Organic Kitchen extra virgin coconut oil
¾ cup Just Natural Organic coconut sugar
1 tbsp blackstrap molasses

For the flax egg:
1 tbsp Just Natural Organic milled flaxseed
3 tbsp water

How to Make it

  1. In a small bowl, mix together all dry ingredients and set aside.
  2. In a large bowl, beat together the coconut oil and the coconut sugar.
  3. Add in the flax egg (pre-combined) and the blackstrap molasses until all creamily smooth.
  4. In thirds, add in the dry mixture, stirring until fully combined before each new addition.
  5. Cover the bowl and chill for 2 hrs.
  6. When there is half an hour left to chill, preheat the oven to 180°C.
  7. Remove the dough from the refrigerator and leave at room temperature for 5 minutes.
  8. Prepare a sheet pan lined with baking paper and shape the dough into balls (2 tbsp = 1 ball), placing them on the paper. If you want a thinner gingersnap, press down and flatten each ball slightly.
  9. Bake for up to 15 minutes, or until edges are crisped and browned.
  10. Let cool in the pan for 5 minutes, before transferring to a wire rack to fully cool and therefore set (no early tastes, as they won’t be ready to offer maximum taste bud pleasure!).