Homemade Gingersnap Cookies are perfect for the Holidays!
2 cups pitted dates
1½ cups arrowroot powder
¼ cup blackstrap molasses
½ tablespoon maple syrup
2 tablespoons coconut oil
1½ teaspoons grated fresh ginger
1 teaspoon cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon sea salt
¼ cup coconut sugar (optional)
Soak the dates in hot water for five minutes and then drain. Place the strained dates, arrowroot, molasses, maple syrup, coconut oil or lard, spices, and sea salt in a food processor. Process just until everything is blended.
Place the coconut sugar (optional) on a small plate. Take a tablespoon and a half of dough, form it into a ball, and smash one side of it into the sugar, forming a 2-inch, flat cookie. Place on a cookie sheet lined with parchment paper.
Bake at 325 degrees for 20-25 minutes. Let cool and enjoy.
