Double Gingersnaps (THM S

• Produce

  • 1 1/2 tsp Ginger, ground
  • 1 tbsp Ginger, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Blackstrap molasses

• Baking & Spices

  • 1/4 tsp Allspice
  • 1 1/2 cup Almond flour
  • 1 tsp Baking soda
  • 6 tbsp Coconut flour
  • 1 Coconut sugar
  • 1/2 tsp Salt

• Dairy

  • 1/4 cup Butter, unsalted

• Other

  • 6 Tbsp Pyure, or THM Gentle Sweet

Found on myflingwithfood.wordpress.com

Directions

• Preheat oven to 350.Cream together the softened butter, sweetener, and molasses.Add almond flour, coconut flour, eggs and yolk, ground ginger, baking soda, salt, allspice, and fresh ginger and beat until fully incorporated.Scoop dough with a Tablespoon or medium-sized cookie scoop, and roll the dough between dampened hands to form balls.Place the dough about 1-1 1/2 inches apart on a parchment lined baking sheet.Bake at 350 for 10 minutes, lightly press the cookies down with the bottom of a glass, and bake an additional 3-5 minutes.Cool and enjoy!