Gluten Free Gingersnaps

September 27, 2017

A perfect spiced dessert for the fall season. This paleo friendly recipe is easy to make and pairs tastefully with vanilla cashew ice cream!

Gluten Free, Dairy Free, Paleo Friendly

Ingredients

1/4 cup Organic, Unrefined, Cold-Pressed Virgin Coconut Oil, melted

3/4 cup Coconut Sugar

3 tbsp Organic Molasses

1 Pasture-raised Egg

1 1/2 cups Super-Fine Almond Flour, blanched whole almonds

1 1/2 tsp Ground Ginger

1/2 tsp Fine Sea Salt

1 tsp Baking Soda

1Line two cookie sheets with parchment paper. I recommend using FSC Certified Parchment Baking Paper by If You Care.

2Heat your oven to 350 degrees.

3Begin by mixing your coconut oil, sugar, molasses and egg.

4Add your dry ingredients to your mixture.

5Once completely mixed, scoop two tablespoons of batter and roll into balls. Drop cookie balls into a small bowl of coconut sugar and cover.

6Place sugared cookie balls onto pans with plenty of space around each. I had 6 on each sheet.

7Bake for 12 minutes, remove from oven, push down each cookie with a spoon and bake for an additional 3 minutes.

8Remove cookies from oven and cool on pan.

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