Brandy Snaps

• servings: 12 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1/4 cup coconut sugar

1/4 cup unsalted vegan butter

2 tbsp molasses

2 tbsp maple syrup

3 tbsp all-purpose flour (+ 1 tsp)

1/2 tsp powdered ginger

1 tsp lemon or lime juice

Directions

Preheat the oven to 355º F and line a baking dish with a parchment paper.

In a pot, combine vegan butter, sugar, molasses and maple syrup. Bring to a simmer. Stir until sugar dissolves, 3 to 5 minutes. Remove the pot from the heat and stir in flour, ginger and lemon or lime juice.

Place a heaping teaspoon of mixture on a parchment paper four times (to make 4 cookies) and bake for 10 minutes. (You can work in batches or place more than 4 teaspoons on the baking sheet, just as long as they are spaced out and do not touch.)

Remove from the oven and let Brandy Snaps cool for a minute. (From here, you need to work fast as the more Brandy Snaps cool, the more difficult it will be to shape them into a tube.)

Using a handle of a round wooden spoon or a can opener, lift each tube off the parchment paper (you can use a fish or crepe spatula for that) and roll it around the handle seam side down. Allow them to cool for a minute and then gently slightly slide the tube off the handle.

Once Brandy Snaps are cool, you can fill them with whipped and sweetened coconut cream or any other filling you’d like.

Nutrition

• Calories: 68 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Sodium: 37 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 0.1 g
• Total Sugars: 7 g
• Protein: 0.2 g