Ginger Snaps are an all-time fall favourite of ours. There’s something so comforting that happens when you you taste that deliciously dark molasses flavour for the first time, followed up by a kick of ginger. This recipe, developed by Jordan (TheBizyBaker), uses our 1-for-1 Superfood Baking Mix for a gluten and dairy free version of this cookie staple. After just 8 minutes in the oven, your kitchen will be exploding with the aromas of fall.
Ginger Snaps (Gluten-Free, Dairy-Free)
- 2 cups (300 g) QSB 1-for-1 Superfood Baking Mix
- 1/4 cup Molasses
- 3/4 cup packed Brown Sugar
- 3/4 cup of Vegetable oil
- 2 tbsp Baking soda
- 1 Egg
- 2 tsp Cinnamon
- 1 tsp Ginger (ground)
- 1/2 tsp Allspice
- Pinch Black pepper
1. Pre-heat the oven to 375F and line a baking sheet with parchment paper.
2. Using a blender or a bowl and whisk, mix together oil, molasses, brown sugar and egg until you form a paste.
3. In a medium bowl, mix the flour, spices and baking soda together.
4. Slowly combine the dry ingredients (flour) into the wet ingredients (paste) and mix well using a spatula.
5. Chill the batter in the fridge for 15 minutes.
6. Scoop the dough onto the lined baking sheet, aiming for 1.5 inch balls. Continue placing balls on the baking sheet 2 inches apart.
7. Bake for 8 minutes in the pre-heated oven until cracked on top.
8. Let cool for 5 minutes before transferring to a cooling wrack.
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