Ginger Snaps

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Ginger Snaps

Our favorite ginger snap recipe. This one is good to use for parasite challenges because of all the cloves and for anemia because it has so much molasses in it. They are also low in fat because the Lighter Bake takes the place of the butter. If you like them extra crispy though you’ll probably have to put the baked cookies in a dehydrator for a couple of hours. 

Ingredients for Ginger Snaps:

  • 1/2 cup Sunsweet Lighter Bake (or apple butter)
  • ¼ cups Oil- Almond or Grapeseed
  • 1 cups Brown Sugar (Cane)
  • ¼ cup Blackstrap Molasses
  • 1 Egg

Cream the above ingredients then add:

  • 2 teaspoons Baking Soda
  • ½ teaspoon Celtic Sea Salt
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Ginger
  • ½ teaspoon Ground Cloves
  • 2 ¼ cups Organic Flour

Form dough into 1 inch balls. Roll in granulated sugar (I use cane sugar as it does not contain the sulfites that beet sugar does). Place 2 inches apart on cookie sheet. Bake at 350 degrees about 12-14 minutes. Makes 45 cookies.

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