Vanilla Dipped Gingersnaps

Calories: 361Carbs: 44Proteins: 3Fats: 20Serves: 24


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1 1/2 c BBF Agave

111 in stock

1 1/2 c BBF Naturally Refined Coconut Oil

53 in stock

2 eggs
1/2 c molasses
4 c all-purpose flour
4 tsp baking soda
3 tsp ground ginger
2 tsp ground cinnamon
1 tsp salt
2 packages of white baking chips
1/4 c BBF Naturally Refined Coconut Oil

53 in stock


In a large bowl, combine agave and oil. Beat in eggs, one at a time. Stir in
molasses. Combine the flour, baking soda, ginger, cinnamon and salt;
gradually add to creamed mixture and mix well.

Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on
ungreased baking sheets. Bake at 350° for 12-15 minutes or until
cookie springs back when touched lightly. Remove to wire racks to

In a microwave, melt chips and coconut oil ; stir until smooth. Dip
cookies halfway into the melted chips; allow excess to drip off.
Place on waxed paper; let stand until set.

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