Post image for Gingersnaps


by Callie England on February 17, 2011

Confession: I’ve never had One Lucky Duck’s Gingerbread Cookies, but, I have stalked them on quite a few occasions.

Growing up, I can recall my grandma slaving away during the holiday’s to make her scrumptious gingersnaps. As her helper, I was the one who was suppose to place the cookies on the porch to cool. However, that task went something more like cookie on rack, cookie in stomach, cookie on rack, cookie in stomach… What can I say – I was chubby and loving her gingersnaps. To this day, the smell of fresh molasses still takes me back that moment where I was snatching cookies off her porch. I visited my grandma quite a bit growing up and I believe most of my ‘food memories’ come from her. Moreover, I believe my patience and passion within the kitchen stems from that time spent with her. It’s one of the things I love most about cooking – how a certain smell and/or taste can jolt you back to a cherished moment in time.

I ended up reformatting this recipe three times last week – one after the other. I was like Goldilocks: too salty, too clove-y, too bland, not enough clove, etc… Finally, the third time was a charm and I think I got it… Or, came damn near close for the time being… No. More. Rolling Pin.


1 C almond flour (soaked/dehydrated almonds, then vita-mixed and/or processed)
1 C oat flour (oat groats vita-mixed)
.5 C date powder (date sugar vita-mixed)
.25 C maple syrup
2 T black strap molasses
1-2 T freshly grated ginger
1 T cinnamon
1.5 tsp ground cloves
1.25 tsp sea salt
.75 tsp nutmeg

In a food processor, process all dry ingredients. Slowly add in wet ingredients and pulse until ingredients start to stick together. Once combined, use hands to work into one large ball. On a silpat, roll dough out using quick and short strokes (trust me, don’t go back-and-forth). Using a cookie cutter, cut to desired shape and place on a mesh dehydrator sheet. Dehydrate at 105 for 12 hours, or, 24 for a firmer gingersnap.

Depending on how you like your gingersnaps, you can leave these in the D for much longer than the time suggested above. The first batch, I actually left in the D for about 48 hours and I loved the firm texture. However, I’m somewhat odd and understand that most would probably prefer the softer version. So, just use your judgment.

I hope everyone has a great weekend! I’m going to be in recovery mode (hopefully, I’m going up) from one hell of a detox and/or virus this week (I’m leaning towards detox). Let’s just say, I’ve spent the majority of the past 72 hours face-planted in my bed. Errr… Nothing is worse than feeling (and/or being, in my case) worthless! ha…


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  • Karen

    Thanks for this post and your trial and error testing. I want to make these; I usually have almond pulp leftover from making milk and this will be a fantastic, sweet-spicy way to use it. Cheers!

    • Callie England

      Thanks, Karen! Since I was short on almond pulp, I just used (soaked/dehydrated) almonds that were ground to a powder-like consistency. I should probably note that in the recipe, as it adds a bit more moisture to the finished cookie (making change now!).

  • Cliff

    THESE LOOK AMAZING. i will be making these ASAP. ps… where does one purchase date sugar? or could i just substitute soaked dates???

    thank you for this work of beautiful culinary genius from heaven up above and beyond. you’re great.

    • Callie England

      Thanks, Cliff! Most health food stores should stock Date Sugar – However, you could also use raw palm sugar (I use Ultimate Superfoods brand, then vitamix it to a powder consistency) or agave powder. If you use dates, the dough might be too sticky to roll out and you might have to shape the cookies instead. I think I would do .33 C soaked dates and start with 1 T of maple syrup – Then, just add in more maple syrup as needed. Also, if you go this route, you could throw in a packet of stevia for extra sweetness. Hope that helps!

  • Lauren

    I don’t know how I missed that kale pizza! Omg, amazing! And I love gingersnaps! These look so good! I’ve never had them from One Lucky Duck either and I am obsessed with their cookies!

  • GirlonRaw

    Oh my!!! I have sooo much almond flour in my freezer waiting to be used up, and I think I’ve found just the recipe. Perhaps I made a huge batch of these to take with me into the hospital for those midnight munchies I am bound to get!!!!

    • Callie England

      Robyn, if you make these you’ll have to let me know how they turn out :) They would be fantastic to take with you to the hospital, especially given the fresh ginger!

  • uggs

    you’re great.

  • Sarah (Flavoropolis)

    These look so beautiful. I love the combo of molasses and ginger, I’ll have to try these!

  • Jess@HealthyExposures

    I am now smitten with your blog. Your pictures and recipes are phenomenal! The only problem: I see you causing me to purchase a dehydrator when one is not in the budget :P There could be worse dilemmas though, right?! Right. Anyways – I am a gingersnap FIEND, and these look absolutely wonderful, especially considering I have some date sugar that needs using.
    I hope you’re getting over your cold!

    • Callie England

      Uhh oh – I know how that goes :) I swear, since blogging my kitchen gadget/tool/appliance total has doubled (at least)… It’s like ‘OMG, that ice cream looks fantastic’ And then, I’m at Dillards buying an ice cream maker, ha. Been there, annnd, still doing it. However, You could always use your oven (I know, I know, it’s not as fun) – But, would/should work in the meantime!

  • Becca

    this looks SO GOOD.

    oh my goodness, I love gingersnap flavors and raw-food health. thanks so, so much!

  • Colleen

    Your gingersnaps look wonderful.

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