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    You are in: Home / Recipes / Gingersnaps Recipe
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    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 28, 2008

      Amazing! We used only whole wheat flour, substituted unsweetened applesauce for the oil, used 1/2 cup pure maple syrup + 1/4 cup honey, and used ginger puree. Thanks for the recipe!

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    • on February 25, 2008

      Yummy! I'm always on the lookout for dairy free recipes for my small children and these cookies came out wonderfully. We're not vegan but we are trying to avoid HFCS so I used pure honey instead of maple syrup, with extra virgin coconut oil and white whole wheat flour. Since they are for the kids I made them small and it yielded just over two dozen cookies. A little crispy on the outside and soft inside.

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    • on October 15, 2004

      Very tasty! I was a little skeptical of the recipe not having any eggs in it (I am not a vegan), but they came out delicious! I used half whole wheat flour and coconut oil. I also used a tablespoon of dried ground ginger since I didn't have enough fresh. I made the cookies small and it made about a dozen. The dough is easier to work with if chilled in the refridgerator or freezer first.

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    • on August 10, 2003

      Very gingery and tasty. Better than any store-bought ones. I didn't have any molasses so I used honey instead. In the first batch, I made very big cookies and I was worried they wouldn't cook properly but they came out nice and chewy. The second batch is crispier (I think, not having tasted it yet). Thank you very much for the recipe.

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    Nutritional Facts for Gingersnaps

    Serving Size: 1 (784 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 500.3
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 474.5 mg
    Total Carbohydrate 78.3 g
    Dietary Fiber 1.5 g
    Sugars 31.9 g
    Protein 5.4 g

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