Ginger Snaps

My friend Christina requested Susan's Ginger Snap recipe be posted. DISCLAIMER! I have not altered this recipe to fit all my food prep preferences (namely, soaking the grains), but they are whole food and have excellent ingredients (now anyway....no offence my MIL :). If you were really motivated, you could soak the whole wheat berries, drain, dehydrate, thennnn grind into flour. Here it is (this full recipe makes a billion cookies, actually I get tired of making them before all the dough is gone, so I halved it this year, which worked out well):

1.5 cups coconut oil and butter mix (whatever works)

2 cups Rapadura

2 eggs

4.5 cups flour (whole wheat/grain works fine)

4 tsp. baking soda

2 tsp ginger

1 tsp cloves

½ cup molasses

Mix oil and butter and sugar together. Add eggs. Put all the spices in with the flour, then add the flour into the oil and sugar mixture. Mix real well – should be tough. Put in the freezer, wrapped in plastic wrap for 1 to 2 hours. Take a little bit (a little more than a tsp - my melon scoop works well) and roll it into a ball in between your palms and dip one side into sugar. Put it on the cookie sheet (sugar side up) and bake at 350 for about 5 to 7 minutes. Just when they start to crack, they are ready to take out. First batch usually takes longer than the rest.