These gingersnap cookies are the most delicious cookies for the holiday season! They are soft but also fluffy and made with great ingredients. They're paleo, gluten-free, dairy-free, refined sugar free, and my favorite holiday cookies!
Ingredients
Here are the ingredients you'll need:
- coconut flour
- almond butter
- cinnamon, ginger, allspice
- baking soda
- coconut sugar
- coconut oil
- molasses
- egg
See recipe card for quantities.
Storage
Store at room temp. or in the fridge for up to 1 week.
Paleo Gingersnap Cookies
These gingersnap cookies are paleo, gluten-free, dairy-free, refined sugar free, and absolutely delicious1
Ingredients
- ⅔ cup coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon allspice
- 1 teaspoon baking soda
- ¼ cup coconut sugar
- ⅔ cup almond butter
- 2 tablespoon coconut oil softened
- ¼ cup molasses
- 1 egg
- 1 egg yolk
- splash of vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Mix together all of the wet ingredients until smooth.
- Mix in the dry ingredients until you have a dough. Chill the dough for about 15 min.
- Scoop into 10-12 cookies and lightly flatten. Sprinkle with coconut sugar and bake for 9-10 min. Let cool and enjoy!
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