When it's snowy and blowy outside, having some spicy ginger snap cookies with a warm glass of almond milk is just the remedy! These are sweetened with molasses- which is a super nutrient dense sweetener- supplying you with iron!
This recipe is super easy, and if you wanted to make it gluten free, you could substitute the spelt flour with a gluten free flour instead.
Ginger Snappy Spelt Cookies
2 cups spelt flour pinch sea salt 3 tsp ginger powder 2 tsp cinnamon 1/2 cup coconut oil or ghee, melted 1/2 cup dark, unsulphured molasses 1 banana, mashed
Directions: 1. Preheat oven to 350. 2. Melt the ghee or coconut oil. Mix together with the mashed bananas, and molasses. 3. Add in the dry ingredients until you have a cookie dough that you can roll out easily. You might need to add more flour if it is too sticky. 4. Roll out the dough on a piece of parchment paper, to prevent sticking. 5. Cut out cookies with a cookie cutter of your choice or use a glass cup to cut out circles. 6. Spread out on a baking sheet and bake for 10 minutes for soft cookies. For crispy cookies, leave in the oven for longer. They will harden as they cool.