HEALTHY GINGER SNAPS INSTRUCTIONS:
- In a large mixing bowl, combine the almond flour, pumpkin pie spice, ground ginger and baking soda. Whisk until well combined
- To the almond mixture, add the maple syrup, melted coconut oil, molasses, and vanilla extract. Stir with a wooden spoon until well combined. The mixture will be dense and pliable. Place the bowl in the fridge for 10-20 minutes to chill the dough.
- In a small bowl, combine the coconut sugar with 1 additional tablespoon of pumpkin pie spice.
- Once the dough is chilled, pre-heat the oven to 350. On 2 large stone baking pans, use a 1 tablespoon small scoop to scoop all of the dough. Each baking pan will hold about 24 balls.
- Working quickly, take each ball in your hands and gentle roll them, then roll in the coconut sugar mixture and place back on the baking pan. Using the back of a flat measuring cup, gentle press the dough balls down to flatten. They will not spread out while baking.
- Place the ginger snaps in the oven for 12-14 minutes. The cookies will be slightly puffy in appearance and begin to show small cracks when done. Do not overbake.
- When done, place the baking pans on the counter to cool. Let the cookies fully cool and harden. Use a mini metal scraper to remove the cookies from the baking pans.
- To store, place the ginger snaps in an airtight container in the fridge (not on the counter).
HEALTHY PUMPKIN DIP INSTRUCTIONS:
- To refine the coconut sugar, add the 1/2 cup to a clean blender and pulse on high. This makes it consistent with powdered sugar and easier to stir and enjoy without grainy coconut sugar.
- In a large mixing bowl, combine the pumpkin puree, refined coconut sugar, pumpkin pie spice and vanilla. Using a whisk, mix well until completely combined. Scrape down the sides of the bowl and combine again.
- Add the 3 cups of whipped coconut cream and gently fold into the pumpkin mixture. Mix and fold VERY slowly to avoid thinning the coconut cream too much.
- Enjoy with the healthy ginger snaps right away.