These gingersnaps are perfectly spiced with fresh grated ginger. The perfect treat for Santa on Christmas eve!


  • 2 cups organic whole wheat flour or light spelt flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon all-spice
  • 1 teaspoon fresh ginger (or 2 teaspoons ground ginger)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup organic cane sugar
  • ¼ cup coconut oil, softened
  • 1/8 cup blackstrap molasses
  • 1/8 cup maple syrup
  • 2 tbsp non-dairy milk
  • ¼ cup unsweetened applesauce



  1. In a large bowl mix together the flour, spices, baking powder, and baking soda. Set aside.
  2. In a separate bowl, using a mixer, beat together the coconut oil and cane sugar until combined.
  3. Add the molasses, maple syrup, milk, and applesauce to the liquid mixture and beat until combined, 3-5 minutes.
  4. Add the dry mixture to the liquid mixture and fold with a spatula to combine. If the mixture is sticky, add a little bit of flour at a time to achieve a smooth dough (too much flour will make the mixture stiff, so add the flour gradually).
  5. Create a dough ball and cover it with plastic wrap. Set it aside in the fridge for a few hours to chill. If you’re in a rush you can put it in the freezer for 2 hours.
  6. Line a 4 baking sheets with parchment paper. Set the oven to 325 F.
  7. Cut your dough into 4 pieces. Take one piece and set the rest back in the fridge.
  8. Lightly sift flour onto your counter. Using a rolling pin, roll out your dough evenly until it is about 1/8″ thick, or a little bit thicker. Cut out desired shapes with your favourite cookie cutters. Place them onto your baking sheets. Repeat this process with the rest of the dough until you’re finished.
  9. Bake the gingersnaps for 10-12 minutes. Keep in mind that a cookie sheet on the bottom rack will cook much quicker since the cookies are thin, so keep an eye on them and take them out sooner if needed!
  10. Allow cookies to cool on a wire rack before serving. Don’t forget to save some for Santa!


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