This week we used blackstrap molasses to make ginger snaps. The molasses is an all-natural sweetener; they were relatively low carb. I think we used too much salt because they were salty. It was a weird combination that could have worked but didn't with these cookies.
The recipe called for almond butter (as opposed to almond meal) to make the cookies more gooey, which it did. However, it also changed the flavor in my opinion. I wonder if they would have been better with regular almond meal.
Overall, they weren't bad. Maybe we'll make them again--they weren't that complicated to make.
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