Chewy Paleo Ginger Cookies (grain-free, gluten-free, dairy-free

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Honey
  • 5/16 cup Molasses

• Baking & Spices

  • 240 g (~2 1/3 cups but please weigh! almond flour or almond meal
  • 1/2 tsp Allspice, ground
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/2 cup Coconut flour
  • 1 Coconut sugar
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 6 tbsp Coconut oil

Found on texanerin.com

Ingredients

• 240 grams (~2 1/3 cups but please weigh!) almond flour or almond meal
• 1/2 cup (66 grams) coconut flour
• 1/2 teaspoon baking powder (use grain-free / paleo baking powder, if necessary)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 cup (160 grams) honey
• 6 tablespoons (84 grams) coconut oil, melted
• 1/4 cup + 1 tablespoon (110 grams) molasses
• 2 teaspoons vanilla extract
• 1 large egg
• coconut sugar, granulated or raw sugar, for rolling - optional (if you use coconut sugar, your cookies will look darker than mine)

Directions

• Mix the dry ingredients (almond flour through nutmeg) in a medium bowl and set aside. In a large bowl, mix together the rest of the ingredients.
• Add the dry mix to the wet mix and stir, just until combined. It will be like batter at this point. Chill in the refrigerator at least 30 minutes or until its firm like regular cookie dough.
• Preheat your oven to 350°F (176°C).
• Form the dough into twenty-eight 1 1/2 balls. Roll in additional granulated or raw sugar, if desired, and place on a cookie sheet (I put mine on a Silpat) about 1 1/2 apart. Theres no need to flatten them.
• Bake for 14 minutes. Theyll crackle a little (thats good!) and still be soft. Transfer the cookies to a wire rack to cool.
• Store in an airtight container for up to 4 days.