Author Notes
Not all supermodels bake to unwind, but not all supermodels are Karlie Kloss, our very first Cherry Bombe cover girl. Karlie became known in fashion circles for bringing baked goods to photo shoots and eventually created her own line of cookies called Klossies. "My gram taught me that baking is a way to show and share love," remembers Karlie. "I learned all my best tricks and techniques from her." This recipe is a version of Gram's gingersnaps; Karlie swapped in some modern ingredients and kept the spiciness for which the wonderfully fragrant treats are known.
Excerpted from Cherry Bombe by Claudia Wu (Clarkson Potter). Copyright © 2017. —Cherry Bombe
Test Kitchen Notes
This is a recipe you'll want to follow exactly. When we used homemade oat flour (by pulsing oatmeal), it altered the cookies' texture. Also, no need to press the cookies down on to the pan, or they won't form those perfect cracks. —Josh Cohen
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Ingredients
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1 1/2 cups
oat flour
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1/2 cup
almond flour
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1/2 cup
coconut sugar
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1/2 teaspoon
baking soda
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1 teaspoon
baking powder
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2 teaspoons
ground cinnamon
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2 teaspoons
ground ginger
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1/4 teaspoon
freshly grated nutmeg
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1/4 teaspoon
ground cloves
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1/4 teaspoon
sea salt
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6 tablespoons
coconut oil, melted
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6 tablespoons
blackstrap molasses
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2 teaspoons
vanilla extract
Directions
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Preheat oven to 350°F. Line two baking sheets with parchment paper.
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In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
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Add the coconut oil, molasses, and vanilla and mix together with your hands or a wooden spoon until a moist ball of dough forms.
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Divide the dough into quarters. Divide each quarter into quarters to make 16 pieces total. Roll each piece gently into a ball and place on the prepared baking sheets.
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Bake for 8 minutes. Remove from the oven and let cool on a wire rack for 10 to 15 minutes. The cookies will keep for a few days when stored in an airtight container.
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