These grain-free Gingersnap Cookies are the perfect holiday treat! With a delicious ginger flavor and delightful “crunch”, they make a great gift or dessert to bring to a holiday party! 🎁
1 cup almond flour
1 cup tapioca starch
2 tsp baking soda
1/2 tsp Himalayan pink salt
1 tbsp ginger spices (ground ginger, ground cinnamon, and allspice – mixed together for 1 tbsp total)
1/2 cup unsalted grass-fed butter at room temperature
3/4 cup coconut sugar (or maple sugar)
1 tsp pure vanilla extract
1 tbsp molasses
1 large egg
Whisk together almond flour, tapioca starch, baking soda, salt, ground ginger, ground cinnamon, and allspice.
In a separate bowl cream the butter and coconut sugar, until light and fluffy. Add vanilla extract and blend until smooth.
Add molasses and egg to sugar mixture, and blend until creamy.
Add the flour mixture to the sugar mixture a little bit at a time, blending after each addition of flour, until you have a well combined cookie dough. The dough should firm enough that it can be rolled into small balls at this point.
Chill the dough for 30 minutes so that it can be easily rolled into small balls for baking.
Preheat the oven to bake at 350 degrees and line a baking sheet with parchment paper.
Remove the chilled dough from the fridge, and roll into small balls.
Place the balls of dough onto your parchment lined baking sheet, spaced a couple inches apart. These cookies spread a lot, so give them room!
Bake the cookies at 350 (middle rack) in the center of the oven for 15 minutes.
Allow to cool, and enjoy!
Sourced from: Primal Palate