Grain Free Ginger Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Maple syrup, real
  • 1 tsp Unsulfured blackstrap molasses

• Baking & Spices

  • 1/8 tsp Allspice
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Cinnamon
  • 3 tbsp Coconut flour
  • 3/4 cup Coconut/palm sugar
  • 1 cup Tapioca flour
  • 1 tsp Vanilla extract, pure

• Dairy

  • 21 1/3 tbsp Pasture raised butter, grass fed

Found on awholenewtwist.com

Description

Ingredients

• 5 Tbs plus 1 tsp (1/3 cup) cup grass fed, pasture raised butter, melted (or coconut oil)
• ¾ cup coconut/palm sugar
• 1 egg
• 1 Tbs real maple syrup
• 1 tsp unsulfured blackstrap molasses
• 1 tsp pure vanilla extract
• 1 cup tapioca flour
• 3 Tbs coconut flour, divided
• 1 Tsp ground ginger
• ¼ tsp cinnamon
• ⅛ tsp allspice
• ½ tsp baking powder
• 1 tsp baking soda
• I recommend using organic ingredients when possible.

Directions

• Preheat oven to 325 degrees.
• Using an electric mixer with a whisk attachment. Beat together the butter and coconut/palm sugar, scraping down the sides of the bowl with a spatula as needed.
• Add the egg, maple syrup, molasses, and vanilla extract, mix until well incorporated.
• In a separate bowl, whisk together the: tapioca flour, 2 Tbs of coconut flour, baking powder, baking soda, sea salt, ginger, cinnamon, and allspice. Slowly add the dry mixture to the wet ingredients, mixing on a low speed, and scraping down the sides of the bowl with a spatula as needed.
• Turn up the speed to medium and mix until well incorporated.
• Let your dough rest for at least two minutes, and check the consistency. Add additional 1 Tbs of coconut if needed. You should have sticky dough, not batter, and it should be scoop able, (I used all 3 Tbs of coconut flour).
• Scoop 1 Tbs of dough, per cookie, onto a baking sheet lined with parchment paper. Leave room for the cookies to spread, they will be approximately 3 & ½” wide. I suggest no more than six cookies per sheet.
• Bake for approximately 10 minutes in a 325 degree oven. Oven temperatures vary, so keep an eye on them. They should be golden brown and look crispy.