Two Bite Gingersnaps

These Two Bite Gingersnaps are gluten free, vegan and surprisingly healthy - using homemade applesauce, @nakednutrition Naked Rice protein powder and just a bit of sugar! Made for teatime or as an after school treat, they're sure to be a hit!

 

There is nothing that sums up "Fall" quite like the warming spices and smells of the season. Think about it - the pies, coffees and cakes you find from September right through to Christmas often come laced with the intoxicating aromatics of cinnamon, ginger, nutmeg, allspice, cloves or a combination of all of them! As a kid, I was never one for spice cookies like gingersnaps, but as I've grown my tastes have really started leaning towards that zingy ginger flavour (for instance, I just made chicken broth with a chunk of ginger in with the carrots and celery this afternoon!). Not only does ginger (and it's usual spice accompaniments) warm you up when it's blustery outside, but they are also great for helping to settle the tummy when you're stressed out or sick with a cold. 

These gingersnaps are crisp, spicy and lightly sweet, and their two-bite size makes them a perfect "cheat" snack any time of the day (especially on the drive home if you commute!). Made with applesauce and only a little bit of oil, they also lean towards the healthier side of the spectrum and by adding a bit of protein from Naked Rice protein powder they help keep you full a bit more than your standard box cookie. The baked cookies keep well in a container for a week or two, but the dough is also great to make ahead and freeze (either pre-portioned or as a block) for later baking. I made a double batch and froze half for the holiday season!

These cookies are a perfect option for the schoolroom or sharing platters, because they are free of gluten, dairy, eggs and nuts! No matter who you bake for, these cookies are a safe, delicious option and a comforting way to embrace the unknown months ahead.

Two Bite Gingersnaps

Adapted from Sarah Bakes GFree

Makes ~36

1/3 cup sugar

1/4 cup unsweetened applesauce (I used homemade but storebought is fine)

2 tbsp canola oil

2 tbsp molasses

2 tbsp warm water

1 tsp vanilla

1 cup gluten free 1-to-1 flour (I used Namaste)
1 scoop Naked Rice protein powder (optional, or 2 tbsp tapioca starch or rice flour)

2 tsp cinnamon

1 tsp ground ginger

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1. In a bowl, whisk together the sugar, applesauce, oil, molasses, water and vanilla. 
2. Add the flour, protein powder, cinnamon, ginger, baking powder, baking soda and salt, mixing well. 
3. Wrap in plastic and chill 1 hour.
4. Heat the oven to 325F and line a cookie sheet with parchment or SilPat.
5. Scoop 1 tbsp balls (I used a disher) about 1" apart onto the sheets and flatten slightly.
6. Bake for 15 minutes, until golden and firm.
7. Cool completely on the sheets.