Gingernutsnap cookies

To christen my new Cuisinart, which was given to me for my birthday, I decided to try a recipe from the Angelica Kitchen cookbook. The restaurant is one of my favorite in the city and I especially love their desserts, which are always light, sweetened with care, and full of flavor. Since the holidays are coming up, I chose to make a version of their gingersnap cookies. The results is amazing: not the loveliest cookies I’ve ever made, but have a very complex, well-balanced flavor. They’re spicy and slightly sweet (made with maple syrup and molasses–both natural sweeteners) — a perfect accompaniment for a mug of chai tea or served with vanilla ice cream. The addition of ground nuts adds some protein and good fat, so they are more satisfying and filling.

Gingernutsnap cookiesGingernutsnap Cookie
adapted from Angelica Home Kitchen

1 c rolled oats
1/2 c sliced almonds
1/2 c raw cashews (not salted), chopped coarsely
1 c whole wheat pastry flour
2 tsp powdered ginger
1 tsp cinnamon
3/4 tsp salt
1/4 + 1 tsp maple syrup
1/4 c molasses
1 tsp vanilla
1/3 c + 1 tsp olive oil

Preheat oven to 325. On a flat sheet, toast oats and nuts for 10 minutes. Add nuts, oats, ginger, salt, and cinnamon into food processor and grind to a fine meal. Stir mixture into whole wheat flour. In a separate bowl, whisk maple syrup, molasses, and oil together. Stir into dry ingredients. Dough will be coarse (see picture below). Roll 1-in balls in your hand. Press onto cookie sheet, flattening. Bake 16 minutes, remove from sheet and cool completely.

Cookie dough


One thought on “Gingernutsnap cookies

  1. Sarah Z says:

    As a co-worker of Hadley’s, I am the lucky recipient of a few of these cookies from the Birthday girl (and chef). Amazing cookies. They are a good size so you don’t end up eating too much. They are really tasty. So tasty, in fact, that I am not sure if I am going to share with the other office-mates.

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