I don't know about you guys, but when I think of the holidays and holiday baking I immediately think of biting into a warm and chewy gingersnap cookie. These are just that! Made with paleo-friendly ingredients that taste just as great as the real deal. No matter the time of year, I highly recommend whipping these up!
Paleo Gingersnap Cookies
These paleo gingersnaps are full of healthy ingredients that will make your tastebuds smile with every bite! The perfect healthy, delicious, grain-free, gluten-free, dairy-free cookie to enjoy anytime of year!
Ingredients
- ⅔ Cup Coconut flour
- 1 teaspoon Cinnamon
- ¼ teaspoon Allspice
- 1 teaspoon Baking soda
- ¼ Cup Coconut sugar
- ¼ teaspoon Salt
- ⅔ Cup Almond butter creamy & runny
- 2 tablespoon Coconut oil softened
- ¼ Cup Molasses
- 1 Egg
- 1 Egg yolk
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the wet ingredients until well combined and then slowly mix in the dry ingredients.
- Once the dough mixture is formed, chill in the refrigerator for about 15 min.
- Once chilled, scoop the dough onto the cookie sheet, slightly flatten them all with your fingers, and sprinkle with some extra coconut sugar.
- Bake for 7-9 min, just until the tops are beginning to crack but still soft and chewy. Enjoy!
