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Ginger Snaps

WholeFood.Chef's picture
  Unrefined corn germ oil 1⁄4 Cup (4 tbs)
  Raw honey 1⁄4 Cup (4 tbs)
  Eggs 2
  Unsulphured molasses 1⁄2 Cup (8 tbs)
  Whole wheat pastry flour 2 1⁄2 Cup (40 tbs)
  Sea salt 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  Ginger 3 Teaspoon

Beat the oil and the honey.
Add the eggs and molasses.
Beat again.
Mix the flour, salt, cinnamon, and ginger together and slowly add to the liquid mixture, stirring constantly.
Drop by the teaspoonful onto an oiled cookie sheet.
Bake 10 to 15 minutes at 350 Degree, until lightly browned.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1990 Calories from Fat 626

% Daily Value*

Total Fat 70 g108.1%

Saturated Fat 7.8 g38.9%

Trans Fat 0.2 g

Cholesterol 423 mg141%

Sodium 591.8 mg24.7%

Total Carbohydrates 321 g106.9%

Dietary Fiber 24.9 g99.7%

Sugars 156.2 g

Protein 30 g59.3%

Vitamin A 10% Vitamin C 2.2%

Calcium 56.5% Iron 89.2%

*Based on a 2000 Calorie diet

Ginger Snaps Recipe