These tahini gingersnap cookies are one of my favorite holiday cookie recipes! Tahini adds the most wonderful texture and subtle taste to desserts. These are paleo, gluten-free, dairy-free, refined sugar free, and absolutely delicious!
Ingredients
Here are the ingredients you'll need:
- tahini
- coconut flour
- spices: cinnamon, ginger, allspice
- coconut sugar
- coconut oil
- molasses
- egg
See recipe card for quantities.
Storage
Store these at room temp. or in the fridge for up to 1 week.
Paleo Tahini Gingersnap Cookies
These tahini gingersnap cookies are paleo, gluten-free, dairy-free, refined sugar free, and delicious!
Ingredients
Method
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. In a large bowl, mix all wet ingredients until smooth.
- Mix in the dry ingredients until well combined. Roll into about 14-15 cookies and lightly flatten onto the baking sheets.
- Sprinkle with some coconut sugar and bake for about 7-9 min. Let cool and enjoy!
Tanya
Can these be made with Almond flour, or GF instead?
Sami Smith
Hi Tanya! Unfortunately, coconut flour behaves very differently than almond flour or gluten-free flour in baking recipes. I think your best bet would be trying GF flour, but you may need a bit more of the GF flour vs coconut flour-due to how absorbent coconut flour is:)