Triple Ginger Snap Cookies with Pecans

Name: Triple Ginger Snap Cookies with Pecans
Yield: makes 38 cookies
Ingredients: Scant 1/2 cup unrefined virgin coconut oil, melted; 2/3 cup rapadura; 2 tablespoons organic butter or unrefined virgin coconut oil; 1/3 cup unsulphured molasses; 1 1/2 teaspoons ground cinnamon; 1 tablespoon ground ginger; 1/4 teaspoon ground cloves; 1 1/3 cups barley flour; 1 1/3 cups spelt flour; 1 teaspoon baking soda; 1/8 teaspoon sea salt; 1 organic egg; 3/4 cup chopped raw pecans; 3 tablespoons chopped uncrystallized candied ginger (see Rebecca’s Notes)

December 9, 2011

For people—and especially kids—who like crisply textured sweets, there’s nothing like a ginger snap to scratch that itch. Many of my clients worry that they’ll have to give up sweet treats like cookies during treatment. Nonsense. You just have to be smart about it, and this recipe shows you how: It uses quality ingredients (and no refined flour) and many cancer-fighting spices. There’s just one caveat: Make the dough at least three hours before you want to bake the cookies, and preferably an entire day ahead. Once you make the dough, it can be stored in the refrigerator for up to five days. Chilling the dough makes it easier to cut the cookies and also gives the flavors a chance to come together so the cookies taste their very best.

Recipe notes

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