Protein Packed Ginger Snaps

I adapted this recipe from my regular ginger snap recipe that I've been using for years. Make these switches that I have noted for a whole grain, protein packed, no refined sugar, healthy-fat cookie that tastes awesome (and not at all coconutty if you're worried about that)!

Protein Packed Ginger Snaps

• 1/3 c. coconut oil 
• 1/2 c. no salt pinto beans, blended with about 1 Tbs water (measure beans after blending/mashing)
• 2/3 c. coconut sugar 
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 whole egg or 2 egg whites
• 1/4 c. dark molasses
• 1.5-2 c. whole wheat white flour 

• 1/4 c. coconut sugar 
• 1 tsp ground cinnamon

Using a small food processor, blend the beans with water until there are no chunks remaining. You can hand mash them with a potato masher as well, but you need to keep working them till they are VERY smooth. Will have the consistency of soft PB. Measure 1/2 c into your mixing bowl.

Then combine the coconut oil with the coconut sugar, baking soda, ginger, and 1/2 teaspoon cinnamon, egg and molasses. Blend until all is moist and mostly smooth, then add flour.  Start with just 1.5 cups of whole wheat white flour, then add more as needed to create a stiff dough (I used about 1 3/4 c total for mine). Stir until well combined then cover and chill in the refrigerator for 1 hour or until you're ready to bake.

Combine the 1/4 coconut sugar and 1 teaspoon cinnamon on a plate or bowl. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture, then place 2 inches apart on a prepared cookie sheet (use parchment paper, rubber mat, or non-stick foil). Press down lightly on the cookie with fork tongs. If there's dough that isn't being used during a baking cycle, cover it and return to fridge or freezer.  Bake cookies in a 350 degree F oven for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet and let cool on a wire rack.