These Ginger Cookies are a Snap!
Who doesn’t love a good cookie? Especially one that is fragrant, warm, and chewy! This gingersnap takes advantage of the earthy spices we seem to crave during autumn. Made without refined sugar and rich in natural fats with a touch of protein, these cookies pair well with fall fruits, such as apples and pears. Make ’em and bake ’em in under 30 minutes. (You will need a food processor for mixing.)
2 c. raw walnuts or pecans
1 c. dried dates (pitted) or figs
1/4 c. molasses
4 Tb. arrowroot or tapioca starch
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
Preheat oven to 325 degrees. Process nuts and dates until they form a smooth paste. Add remaining ingredients and pulse to combine. Form 1″ balls. Place on a greased, sprayed, or parchment-lined baking sheet. Flatten with the palm of your hand. Bake for 10-12 minutes. Makes about 18.