Ginger three ways. Candied, fresh, ground. All packed into one thin, crispy delight that can easily be paired with your morning pour over or your afternoon tea. We all need a little gin-jah in our lives. I had the idea to do these after plowing through a box of Trader Joe's Triple Ginger Snaps. They were good. I mean, GOOD. So, of course, I had to try my hand at the creation. Beware, they're time consuming if you want to make 'em thin-thin :) 

1.5C Trader Joe's Gluten Free All-Purpose Flour
1/4c molasses
1/4c brown sugar
1/4c melted butter (I used salted grass fed)
1 egg, beaten
1/2Tbsp apple cider vinegar
1/4Tbsp baking soda
1/2Tbsp ground ginger
5-6 chunks of Crystalized ginger, cut into small pieces
1/2Tbsp fresh ginger, minced (or microplane it if you have one!)
small pinch of salt

Preheat oven to 350F. Mix molasses, brown sugar, melted butter, and egg together. In another small bowl, mix baking soda and vinegar together (and watch it erupt!)..then add it to the previous mixture. Mix together flour, salt, and your various gingers. Try to break apart any crystalized ginger pieces that may have stuck together. Gradually add your dry to your wet mixture, until incorporated into a pretty sturdy ball. From here, you've got options:

1 (what worked best for me) - pinch of small balls of the dough, lay on parchment paper, and flatten as thin as you can with the bottom of a glass. Pull the glass off the parchment paper, and with a really sharp knife (I used my Pure Komachi...this knife is the bomb), slice your paper thin piece of cookie off the bottom of the glass. This takes forever, but makes the most uniform, thin cookies. 

2 (what didn't work, although a nice attempt) - roll the dough into a long cylinder in parchment paper. Place in freezer until it is pretty solid, then unroll and slice as thin as you can with a really sharp knife. It's still nearly impossible to do this with any type of finesse, so I ended up flattening them out using method 1 after. But if you want thicker cookies, try this! in the oven for 7-8 minutes. Remove from the oven and place on a cooling rack, so they can crisp up. You'll be doing this for a very long time, and you'll likely end up making about 60 cookies from do it on an afternoon that you can just crank up the spotify "Sunday Chill" playlist and enjoy the experience!

The good news...macros on these guys are awesome, because they're so tiny! :) 

MACROS (assuming 50 were made)
Protein .3g
Carbs 6g
Fat .1g