Triple Ginger Snap Cookies with Pecans

• Scant 1/2 cup unrefined virgin coconut oil, melted
• 2/3 cup rapadura
• 2 tablespoons organic butter or unrefined virgin coconut oil
• 1/3 cup unsulphured molasses
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/3 cups barley flour
• 1 1/3 cups spelt flour
• 1 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1 organic egg
• 3/4 cup chopped raw pecans
• 3 tablespoons chopped uncrystallized candied ginger (see Rebeccas Notes)

1. Line a loaf pan with plastic wrap, with several inches overhanging on each side.
2. Combine the coconut oil, rapadura, butter, molasses, cinnamon, ginger, and cloves in a saucepan over medium heat, and cook, stirring constantly, until the mixture comes to a boil.
3. Pour into a heatproof bowl or measuring cup and let cool to room temperature.
4. Combine the flours, baking soda, and salt in a large bowl and stir with a whisk.
5. Whisk the egg into the cooled oil mixture until well combined, then pour the oil mixture into the flour mixture and mix well using a rubber spatula.
6. Stir in the pecans and candied ginger.
7. Transfer the dough to the prepared loaf pan, fold the flaps of plastic wrap over the dough, and press gently into an even layer.
8. Chill for at least 3 hours, and preferably overnight.
9. When youre ready to bake the cookies, preheat the oven to 400F and line two baking sheets with parchment paper.
10. Lift the dough from the pan, unwrap it, and cut it in half lengthwise.
11. Rewrap one piece and return it to the fridge.
12. Slice the other piece crosswise into very thin cookies, about the thickness of a graham cracker, and place on the prepared pans, leaving 1 inch between cookies.
13. Bake one pan at a time for 7 to 9 minutes, until the edges begin to brown visibly.
14. (If you have a convection oven, you can bake both pans of cookies at the same time.)
15. Let cool on the pans for 5 minutes, then transfer to a cooling rack to cool completely.
16. These cookies freeze beautifully, both in dough form and baked.
17. If freezing the dough, wrap it tightly in plastic wrap.
18. Rapadura is an unrefined organic sugar from the first pressing of the sugarcane with a unique caramel taste.
19. Look for Rapunzel brand rapadura in your grocery store or find it online at www.rapunzel.com.
20. You can also use muscovado, which is very similar.
21. If you cant find uncrystallized candied ginger, use the crystallized version; just rinse and pat dry before chopping.
22. Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 2 months.
23. (per serving)
24. Calories: 110
25. Total Fat: 5.6g (3.1g saturated, 1.4g monounsaturated)
26. Carbohydrates: 14 g
27. Protein: 2g
28. Fiber: 1g
29. Sodium: 50mg

coconut oil, rapadura, butter, molasses, ground cinnamon, ground ginger, ground cloves, barley flour, flour, baking soda, salt, egg, pecans, ginger

Taken from www.epicurious.com/recipes/food/views/triple-ginger-snap-cookies-with-pecans-379306 (may not work)