This recipe goes back to 2010. I keep playing with the recipe and have yet to meet a gingersnap I don’t like. In fact, they don’t always snap. I’m more of a fan of gingerchews. The most recent batch disappeared before I got the camera out.
2 1/2 tablespoons ground flaxseeds
3 tablespoons water
3/4 Cup vegetable oil
3/4 Cup maple sugar
1/4 Cup organic sugar
1/4 Cup agave nectar
2 cups flour
2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ginger, powdered. or fresh ginger, to taste
1 teaspoon cinnamon, powdered
1/2 teaspoon cloves, powdered
1/3 Cup granulated sugar (to roll dough in)
You can make these cookies in one bowl if you’re careful. Add water to ground flax in large bowl. Mix using a whisk or fork. It will become very gooey and gelatinous. Add vegetable oil, sugars, and agave nectar. Mix well.
If you are careful, you can add all the dry ingredients on top and gradually stir them in. (Doing it this way
prevents you from getting another bowl dirty, but you have to be careful about mixing thoroughly. You may wish to combine the dry ingredients separately and add them to the wet ingredients gradually.)
Work dough into a ball and refrigerate it covered in the bowl overnight. You can cut this time down to 2 hours if you’re feeling impatient. Form balls of dough (I did walnut-sized), roll in granulated sugar, place on ungreased baking sheet, and press down only enough so that they don’t roll around on the tray (you don’t need to flatten them–they flatten in the oven). Bake in an oven preheated to 350F for about 8 minutes or until crinkly and golden brown around edges. If you cool them on a hard surface, they will be chewier, cooling on a wire rack makes for a crispier cookie. When they are cooled, if you store them in an airtight container, they’ll be crispier, or put them in a regular cookie jar for chewy cookies. They freeze well. So well, in fact, that they disappeared before I got around to getting the camera out. Better luck next time.
I’ve played around with amounts of sugars and oils as well as amounts of spices. I think the spices can be increased by quite a bit to suit your taste and sugars and oils can be decreased. They are good with ground cardamom if you have it. The recipe as shown above produces cookies that spread out quite a bit. In fact, they ran into each other on the sheet during baking.