Chewy Gluten-Free Gingersnaps

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Molasses, unsulphured

• Baking & Spices

  • 2 1/4 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/4 cup Cane sugar, organic
  • 1/4 tsp Cinnamon, ground
  • 1/2 cup Coconut sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 4 tbsp Coconut oil

Found on saltedplains.com

Description

Ingredients

• ½ cup (72 g) coconut sugar
• 1 egg, room temperature
• 2 tablespoons unsulphured molasses
• 4 tablespoons coconut oil, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 2¼ cups (240 g) almond flour (not almond meal)
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 tablespoon ground ginger
• ¼ cup organic cane sugar, for rolling

Directions

• Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
• In large bowl, combine coconut sugar, egg, and molasses. Whisk to combine. Whisk in coconut oil, followed by vanilla.
• In a medium bowl, combine almond flour, baking soda, salt, cinnamon, and ginger. Add wet ingredients and stir until evenly combined.
• Place organic cane sugar on a plate. The dough will be sticky, so dampen your hand with water (I keep a small bowl of water nearby), use a tablespoon to scoop out dough, then roll in-between your hands into a bowl. Place on plate with sugar, roll to coat, then place on prepared baking sheet.
• Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 5 minutes then transfer to a wire rack to cool.
• Store in an airtight container.