“How’s my little gingersnap?” George Bailey, on “It’s a Wonderful Life”, says this to Zuzu after living again at the end of the movie. I don’t know why, but this line keeps going through my head every time I hear or see the name “Gingersnap” cookies. Must be because that is my favorite Christmas movie, and these remind me of the perfect Christmas cookie. Of course, I may have to make these every holiday season from now on–they are that good.
We used a lighter molasses and they turned out alright, but I think that a really dark molasses would make these even better. So yes–this is the only recipe that I use anything other than stevia, but it only has 2 tablespoons for the entire batch.
1 ¾ cup cashew flour
2 tsp coconut flour
¼ tsp baking soda
¼ tsp sea salt
1 tbsp ginger
1 tsp cinnamon
3 tbsp butter, softened
2 tbsp coconut oil
1/8 cup granulated stevia blend
2 tbsp molasses
1 tsp vanilla
Preheat oven to 350 degrees. Place parchment paper on cookie sheet and set aside.
Grind cashew flour in coffee grinder until you have the required amount. Pour into small mixing bowl. Add coconut flour, baking soda, sea salt, ginger, and cinnamon, and mix well. Set aside.
In medium mixing bowl, cream together butter, coconut oil, granulated stevia blend, and molasses. Add vanilla and egg. Beat until creamy; then add in dry ingredients and blend well.
Drop by tablespoon on prepared cookie sheet roughly an inch apart and slightly flatten. Bake for about 15 minutes, or until sides are golden and tops are slightly dry. Let sit on stove for about 5 minutes, then carefully transfer to cooling rack. Cool completely and serve.