Salted Ginger Snap Cookies

Salted Ginger Snaps

Ah Fall…the leaves are turning colours and it is starting to get cool out.  On Sunday I woke up, was in the mood to bake something and came across a recipe for Ginger Snap Cookies.  Even better, I had all the ingredients and didn’t have to go to the store! I changed a few things up and I was really happy with how they turned out!

What you will Need:

2 Cups Cloud 9 All Purpose Baking Mix
1/4 Tsp. Salt
2 Tsp. Baking Soda
1 Tsp. Cinnamon
2 Tsp. Ground Ginger
1/2 Cup Coconut Oil
1 Cup Coconut Sugar
1 Egg
1/2 Cup Molasses

Preheat your oven to 350F.  You will need 2 mixing bowls (one for dry ingredients and one for wet).  Combine the flour, Salt, Baking Soda, Cinnamon and Ground Ginger in bowl and set aside.  In another bowl add the Coconut Oil, Coconut Sugar, Egg and mix with an electric mixer until well combined.  Add in the Molasses and mix well to combine.  Slowly start to add in the flour mixture until you have a firm cookie dough. Cover the bowl and let it sit for 10 minutes.  Using a spoon make rounded balls and place on the cookie sheet.  The recipe said to roll the cookies in sugar and then flatten.  Instead I put them out on the cookie sheet, flattened the cookies and sprinkled them with a mixture of sugar and coarse sea salt.  Put them in the oven and bake for 12 minutes (depending on your oven).



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