Prep Time: 5 minutes
Cook Time: 12 minutes
Passive Time: 40 minutes
Servings: 24+ 2″ thin-rolled cookies

Ingredients:

Wet Ingredients

40 grams maple syrup (¼ cup)

40 grams molasses not blackstrap (1 tablespoon + 1¾ teaspoons)

40 grams coconut oil, gently melted (3 tablespoons)

1 teaspoon vanilla extract (6 grams)

Dry Ingredients

30 grams blanched almond flour (3 tablespoons)

50 grams brown rice flour (¼ cup + 1 tablespoon + 2 teaspoons)

50 grams sorghum flour (¼ cup + 1 tablespoon)

30 grams arrowroot flour (¼ cup)

20 grams Sucanat (2 tablespoons)

3 grams baking soda (½ teaspoon)

2 teaspoons ground ginger

¼ teaspoon ground cinnamon

Pinch nutmeg grated

¼ teaspoon sea salt fine-ground

Crunchy Sugar Topping (optional)

¼ cup Turbinado sugar or more

1. Preheat oven to 350°F (180°C), move the baking rack to the center of the oven, and line a baking sheet with unbleached parchment paper. If you’re doing hand-rolled cookies, you only need one sheet of parchment. If you want to roll the dough thinly for gingersnaps with snap (!), cut a second sheet of parchment paper the same size.
2. Now, in a large bowl, whisk together the dry ingredients ingredients and set aside. If you want a crunchy sugar topping for your cookies, scatter Turbinado sugar on a plate and set aside, too.
3. If you haven’t yet, gently melt your coconut oil over low heat until liquid—a few seconds should do the trick. Then, in a medium bowl, vigorously whisk together all of the wet ingredients until smooth (see video for ideal consistency). Use a silicone spatula to help you scrape the sides of the bowl if needed.
4. Add the wet ingredients to the dry ingredients and fold until a dough comes together. Roll into a ball with your hands, cover, and place in the fridge to chill for 20–60 minutes.
5. For hand-rolled cookies: use a medium-sized ice cream scoop (1″-ish) for about 1 tablespoon’s worth of chilled dough and roll it between your palms so it’s ¼–½” thick. The thicker the cookie, the chewier it will be, and the thinner it is, the more crispy it will be—baker’s choice. Now, if using crunchy sugar, press the cookie into the sugar (see video) and place on a parchment-lined baking sheet 2″ apart. Repeat until you fill up the sheet with rolled cookie dough. Pop in the fridge to chill for 20 minutes before baking—this helps cookies hold their shape.
6. For rolling-pin-thin cookies with snap: place the dough ball in between the two sheets of parchment and roll until ¼” thick (see video). If using crunchy sugar, press the cookie into the sugar and place on a parchment-lined baking sheet 2″ apart. Repeat until you fill up the sheet with rolled cookie dough. Pop in the fridge to chill for 20 minutes before baking—this helps cookies hold their shape.
7. Bake chilled hand-rolled cookies for 12 minutes and rolling-pin-thin cookies for 8–10 minutes, until tops are dry. Remove from heat and allow to cool completely on the baking sheet—cookies will harden and crisp up as they cool.

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