Ninja Snaps
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, REFINED SUGAR FREE, PALEO
These sweet, snappy delights are moreishly crunchy and near effortless to make (if you have the time to let the dough chill that is!). They are reminiscent of the ginger snaps from my childhood, the kind that come in a packet straight off a supermarket shelf. Although that said, these lovelies don't contain ginger at all! So this led to a predicament...what do you name a ginger snap that doesn't have any ginger? I tossed around the idea of making a batch and just adding some dang ginger (case closed)...but then I realised that; a) my ginger disliking 3 year old would be over-the-top cranky about it, and b) I liked them just as they are!
The walnuts add a depth and subtle earthiness that I love! They are oh so pleasing alongside a steaming hot cuppa and a good book, delicious served a-top icecream (friends...you need Booja Booja's vegan, wholesome icecream in your life, your welcome), and pretty darned perfect dipped in a melted 70% dark chocolate!
So with a little help from some clever ladies it was decided that these sweet and snappy, walnutty, lovelies would be named 'Ninja Snaps'!
I hope you love them!
Ingredients
Scant 1/2 cup coconut flour
1 1/2 cups walnuts
3/4 cup rapadura sugar (coconut or palm sugar can be substituted if you wish)
1/2 tsp salt
1/4 tsp bicarb soda
4 tbsp coconut oil, softened
1 tsp pure vanilla essence
1 large egg white
Method
Pop the coconut flour, walnuts, sugar, salt, and bicarb in a food processor. Blitz until the walnuts are finely ground and the mixture is slightly sticky when you press it together with your fingers..
Add the remaining ingredients to your food processor and pulse until well combined and a soft dough forms.
Form the mixture into a log on a sheet of baking paper (approximately 8cm in diameter), and tightly wrap the log in the paper so it resembles a bonbon. Attempt to keep it as cylindrical as possible.
Now pop your cookie dough log into the fridge to chill for approximately 3 hours (and up to 5 days).
Preheat your oven to 170C and line a large baking tray with baking paper.
Remove your cookie dough log from the fridge, and working quickly before the dough softens, slice into coins with a sharp knife. Your coins should be about 5mm thick.
Place the slices onto your lined baking tray, allowing a 2cm gap between cookies.
Bake for 8-10 minutes, or until your cookies are golden on the bottom.
Cool completely on a wire rack.
Now enjoy with your favourite cuppa!
Store in an airtight container for up to 5 days.
