Delicious, gooey, crispy Ginger Snap Cookies with a drizzle of espresso dark chocolate sauce. Warming notes of cinnamon, ginger and molasses for the perfect cozy holiday sweet treat.
I had a story for this post. I swear I really did. But then life got in the way – the good parts and the frustrating ones. And too much time went between when I actually made this recipe (hello last month!) till tonight when I ate yet another round of these cookies – you know for the sake of testing the cookies for umm…quality control? As in finding the right balance between crispy-edged-ginger-snap-with-a-gooey-center. That’s the combo I was after.
But if I did write the actual post that I had planned for, it would go something along the lines of this: Columbus Day celebration out in the streets of North Beach, sun shinning, day drinking with smiley faced families and tourists on the streets, impulse hat buying, naked man shaking it in the window, Blue Angle jets roaring in synchronicity over the lively parade, a game of spinning and winning of two wine bottles (!) and somewhere in-between all the festivities, cookies were made. Good cookies. Ginger Snap Cookies. Spiced, crispy and gooey in all the right places, cookie. But if that doesn’t tickle your fancy, perhaps a hefty drizzle of espresso dark chocolate will do the trick? I thought so. So please, please don’t wait any longer to make these cookies and please don’t wait till Thanksgiving rolls around to make them because trust me, you’ll want to do some ‘quality control testing’, again and again.
Prep Time: 15 minutes | Cook Time: 10 minutes
Ingredients for the Ginger Snap Cookies:
- 2 cups oat flour
- 1/4 cup black strap molasses
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger (les if you don’t want it too spicy)
- 1/2 teaspoon ground cloves
- 4 tablespoons coconut oil
- 1/2 of espresso dark chocolate bar
Preheat the oven to 350F. If you don’t have oat flour (I never do!), pulse 2 cups of oats into a food processor until a flour texture forms. Add the oat flour and all spices into a bowl. Set aside as you melt down the coconut oil, molasses and coconut sugar into a small saucepan on low heat. Remove from heat and mix into the flour bowl – making the cookie dough. Roll the dough into small balls and place on a non-stick baking tray. Pop into the oven and cook for 10 minutes until the top is crispy and slightly golden brown. Then melt the bar of dark chocolate in a saucepan under low heat. Drizzle on top of the cookies, with a sprinkle of sea salt and enjoy!
I hope you guys love these cookies! I'm a clover and cinnamon combo lover so these are the cookies that plague my mind - always craving them! Luckily they're good for us ;)
Enjoy you guys and be sure to tag me on Instagram so I can see how you make your creations! #8thandlake.