Gingersnaps with Macadamia and Crystalized Ginger
This recipe makes at least 5 dozen cookies. If that’s too much for you, it can easily be cut in half.
4 c spelt flour
2 tsp baking soda
1/2 tsp sea salt
1 T dry, ground ginger
1 tsp cinnamon
1 tsp ground cloves
2 c coconut palm sugar (or dark brown sugar)
1 c safflower, sunflower or canola oil (any neutral tasting oil)
1/2 c black-strap molasses
1/2 c unsweetened almond milk (or other non-dairy milk of choice)
2 tsp vanilla
2 c raw macadamia nuts
1 c crystallized ginger chunks
Preheat oven to 350. Prepare add-ins by using as large of a food processor you have and mincing the ginger. Do this on pulsation because very quickly this will blend into one sticky lump. Just barely bring it to a clump, remove from processor and set aside. In the food processor now add the macadamia nuts and pulse to mince them. They should be close to pebble size and add the ginger back in. Place the ginger in by tearing the lump into about 5 pieces and evenly distribute on top of the nuts. Pulse a few times to blend them all together. Set aside.
Mix your wet and dry separately. Make sure to sift the flour and sugar unless you do a good job with a whisk. Pour the wet into the dry, mix thoroughly. Add the nut and ginger mixture.
With a workable dough ready, cover some baking sheets with parchment paper. Roll about 2 T of dough between your palms making a ball. Place 12 balls on your cookie sheet evenly spaced and press down each ball with your palm to flatten them out.
Bake for 12 minutes. Let sit a few minutes before transferring to a wire rack.