I’ve already my 2016 approach to surviving the holidays is to go with the flow. So I totally got caught up in Meet Darth Vader Day and then take the kids to pizza arcade night a couple of Sundays ago. Pros: kids had a blast and they were pretty well worn out before we even made it to bedtime. Cons: I was also wiped out and completely spaced on my treat making/bringing responsibilities for work the following day.
Lucky me, a coworker quit earlier this month and his treat day was this week so I jumped right in and took over his day.I’m not tryna brag here, but I basically handled it like a boss. I made some real crowd pleasers that were a bit of my own recipe: Snickers Chocolate Chip Cookies, as well as a new favorite: Chewy Gingersnaps. I made mine dairy-free and even used whole wheat flour. I’d like to think they are a pretty healthy option in the cookie world. I *might* have even had one with coffee as my breakfast this morning.
I don’t want to take credit for these little delights because they are definitely my variation of these from Gimme Some Oven.
CHEWY GINGERSNAPS
INGREDIENTS:
- 3/4 cup coconut oil (solid)
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
DIRECTIONS:
Preheat oven to 375°F.
In a medium bowl, mix together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In a separate bowl, beat together butter and sugar on medium speed for 2 minutes until light and fluffy. Add in the egg, vanilla, and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled*.
Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. If you have the time, I prefer to chill the balled dough before baking. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes. Remove from the oven and let cool for a minute or two. Transfer to wire racks to cool completely.
Yield: About 2 dozen.
