Confession: I’ve never had One Lucky Duck’s Gingerbread Cookies, but, I have stalked them on quite a few occasions.
Growing up, I can recall my grandma slaving away during the holiday’s to make her scrumptious gingersnaps. As her helper, I was the one who was suppose to place the cookies on the porch to cool. However, that task went something more like cookie on rack, cookie in stomach, cookie on rack, cookie in stomach… What can I say – I was chubby and loving her gingersnaps. To this day, the smell of fresh molasses still takes me back that moment where I was snatching cookies off her porch. I visited my grandma quite a bit growing up and I believe most of my ‘food memories’ come from her. Moreover, I believe my patience and passion within the kitchen stems from that time spent with her. It’s one of the things I love most about cooking – how a certain smell and/or taste can jolt you back to a cherished moment in time.
I ended up reformatting this recipe three times last week – one after the other. I was like Goldilocks: too salty, too clove-y, too bland, not enough clove, etc… Finally, the third time was a charm and I think I got it… Or, came damn near close for the time being… No. More. Rolling Pin.
Gingersnaps
1 C almond flour (soaked/dehydrated almonds, then vita-mixed and/or processed)
1 C oat flour (oat groats vita-mixed)
.5 C date powder (date sugar vita-mixed)
.25 C maple syrup
2 T black strap molasses
1-2 T freshly grated ginger
1 T cinnamon
1.5 tsp ground cloves
1.25 tsp sea salt
.75 tsp nutmeg
In a food processor, process all dry ingredients. Slowly add in wet ingredients and pulse until ingredients start to stick together. Once combined, use hands to work into one large ball. On a silpat, roll dough out using quick and short strokes (trust me, don’t go back-and-forth). Using a cookie cutter, cut to desired shape and place on a mesh dehydrator sheet. Dehydrate at 105 for 12 hours, or, 24 for a firmer gingersnap.
Depending on how you like your gingersnaps, you can leave these in the D for much longer than the time suggested above. The first batch, I actually left in the D for about 48 hours and I loved the firm texture. However, I’m somewhat odd and understand that most would probably prefer the softer version. So, just use your judgment.
I hope everyone has a great weekend! I’m going to be in recovery mode (hopefully, I’m going up) from one hell of a detox and/or virus this week (I’m leaning towards detox). Let’s just say, I’ve spent the majority of the past 72 hours face-planted in my bed. Errr… Nothing is worse than feeling (and/or being, in my case) worthless! ha…
Enjoy!
