Paleo Gingersnap Cookies

• Gluten free

• Produce

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

• Refrigerated

  • 1 Egg

• Condiments

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

• Baking & Spices

  • 1/4 tsp Allspice
  • 2 tsp Baking soda
  • 1 tsp Cinnamon
  • 3 tbsp Coconut flour
  • 1 cup Coconut/palm sugar
  • 1/2 cup Palm shortening
  • 3 tbsp Raw cane sugar
  • 1/8 tsp Sea salt, fine-grain
  • 1 1/2 cup Tapioca flour
  • 1 tsp Vanilla extract, pure

Found on awholenewtwist.com

Description

Ingredients

• ½ cup melted palm shortening (or grass fed butter)
• 1 cup coconut/palm sugar
• 1 egg
• 1 Tbs real maple syrup
• 1 tsp unsulfured blackstrap molasses
• 1 tsp pure vanilla extract
• 2 tsp fresh grated ginger
• 1½ cup tapioca flour
• 3 Tbs coconut flour, divided
• 2 tsp baking soda
• ⅛ tsp fine grain sea salt
• 1 Tbs ground ginger
• 1 tsp cinnamon
• ¼ tsp allspice
• 3 Tbs raw cane sugar for rolling the cookies (optional)

Directions

• Using an electric mixer with a whisk attachment. Beat together the melted palm shortening and coconut/palm sugar, scraping down the sides of the bowl with a spatula as needed.
• Add the egg, maple syrup, molasses, vanilla extract, and fresh grated ginger. Mix until well incorporated.
• In a separate bowl, whisk together the: tapioca flour, coconut flour, baking soda, sea salt, ground ginger, cinnamon, and allspice. Slowly sift the dry mixture into the wet ingredients, mixing on a low speed. Stop to scrape down the sides of the bowl with a spatula as needed.
• Turn up the speed to medium and mix until well incorporated.
• Transfer the dough to the refrigerator to set up for 30 minutes. I use this time to preheat my oven and clean up my kitchen.
• Preheat oven to 325 degrees.
• Scoop 1 rounded teaspoon of chilled dough, per cookie. Roll the dough into a ball 1 ball.
• If you want to add a little sparkle, you can roll the balls in a plate of organic cane sugar. This step is optional.
• Place dough balls onto a baking sheet lined with parchment paper. Leave room for the cookies to spread, they will be approximately 2 & ½” wide. I suggest no more than nine 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.
• Allow cookies to cool before serving.
• Store extra cookies wrapped tightly in the freezer.