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Paleo Gingersnaps

winter recipes

Ingredients

1/4 cup melted and cooled coconut oil
1/4 cup coconut sugar
2 Tbsp. blackstrap molasses
1 egg
1 tsp. vanilla extract
1 cup almond flour
1/4 cup coconut flour
1/2 tsp. baking soda
3/4 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. allspice
Pinch of salt

Cooking Instructions

Preheat the oven to 350 degrees F and grease a baking sheet
In a large bowl, mix together coconut oil, coconut sugar, molasses, egg and vanilla extract.
To the bowl, add in almond flour, coconut flour, baking soda, spices, and salt; mix well to form a dough and allow it to rest for a few minutes.
Using a tablespoon, scoop the dough and roll it into a ball using your hands.
Place each cookie on the greased baking sheet about 1 inch apart from each other and then slightly flatten the dough ball to make the cookie about ¼ inch thick.
Bake in the preheated oven for 8-11 minutes, until lightly browned.
Allow the cookies to cool on the cookie sheet for 10 minutes before moving them.

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