Ginger Snaps, Gluten-free and Dairy-Free
Prep Time
10 minutes
Prep Notes
This is a great easy-to-make holiday cookie recipe! Crisp with just the right touch of ginger spice!
Grain-free and dairy-free, naturally sweetened.
Cooking Time
12-15 minutes
Yields
2 dozen cookies
Ingredients
1 cup coconut sugar
1 egg
1/4 cup coconut oil
1 1/2 cups plus 1 tbsp almond flour
1/4 cup plus 1 tsp coconut flour
1 3/4 tsp baking soda
1/2 tsp salt
2 tsp powdered ginger
1 tbsp cinnamon
2 tbsp plus 2 tsp molasses
Directions
- Preheat oven to 350°F and line cookie sheet with parchment paper or silicone cooking sheet.
- In large bowl, mix together melted coconut oil, coconut sugar and egg until well blended.
- In another bowl, stir together remaining dry ingredients. Stir until well combined.
- Add dry ingredients to wet. Combine.
- Add molasses. Mix until just combined and you have a sticky batter. Let sit in the refrigerator for about 10 minutes to chill.
- Remove batter from refrigerator. Roll a heaping tsp of batter into a ball using the palms of your hands. Place onto prepared cookie sheet. Continue until all batter is used up. Then, using a wet fork, slightly flatten each ball of batter.
- Bake in preheated oven until edges of cookies begin to brown, about 12-15 minutes. Remove from oven and LET COOL before removing from tray with spatula.
Notes
Cookies will be soft when taken out of oven, but will crispen up when cooled. Store in refrigerator for 2 weeks (if they last that long!)
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