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Soft Baked Molasses Gingersnaps

A festive classic, am I right? These are soft and chewy on the inside and crisp around the edges and perfectly spiced. They're basically a Christmas (or just this seasons) MUST.


3/4 c softened ghee

3/4 c unrefined brown sugar + extra for sprinkling

1/4 c blackstrap molasses

1 egg

1 1/2 c oat flour

1/2 c brown rice flour

1 c almond flour

1 tsp baking soda

1/2 tsp baking powder

pinch of salt

1 tsp ceylon cinnamon

11/2 tsp ground ginger

1/2 tsp ground clove


Preheat oven to 180c/350f and line 3 baking trays with parchment

Mix the ghee, brown sugar and molasses with an electric whisk on high for 3 minutes, add egg and whisk for another minute. Sift and fold the dry ingredients in until combined.

Scoop the dough using a scoop and roll in some brown sugar, then space the cookie dough balls on the trays. Place in the oven to bake.

Bake for 5 minutes, take the tray out and tap against a hard surface a couple times to create cracks then put back in the oven to bake for another 5 minutes.

Let cool in tray for 10 minutes before transferring to a wire rack to cool completely

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