Vanilla Dipped Gingersnaps


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



1 1/2 c BBF Agave

1 1/2 c BBF Naturally Refined Coconut Oil

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


1. In a large bowl, combine agave and oil.

2. Beat in eggs, one at a time. Stir in

3. Combine the flour, baking soda, ginger, cinnamon and salt;

4. Gradually add to creamed mixture and mix well.

5. Shape into 3/4-in. balls and roll in sugar.

6. Place 2 in. apart on
ungreased baking sheets.

7. 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.