If you are looking for the perfect holiday cookie, than look no further. These gluten-free ginger cookies are divine. Unlike crunchy ginger snaps, these soft, moist cookies are truly delicious and very easy to make. Infused with just the right amount of warm holiday spices, your house will smell and feel festive and cozy. So, whether it is for a holiday cookie exchange, a gift for teachers, or a treat for santa, you must add these cookies to your holiday baking list this year.
Ginger Snaps
Author: Liza Cannata
Serves: 16 cookies
Ingredients
- 1 cup almond butter
- 3 tablespoons molasses
- 2 eggs, lightly scrambled
- 1 teaspoon baking soda
- ¾ cup coconut sugar
- ½ cup coconut flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ teaspoon salt
Instructions
- Pre-heat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Put the almond butter and molasses in the bowl of an electric mixer and mix well, about 2 minutes. Add the eggs and mix for another 2 minutes.
- Sift the baking soda, coconut sugar, coconut flour, ginger, cinnamon and salt together.
- On a low speed, slowly add the dry ingredients to the mixer until just incorporated. Scrape down the sides with a rubber spatula and mix another minute.
- Roll about 1 tablespoon of dough into a ball and place on baking sheet and gently flatten with your palms. Repeat until dough is gone.
- Place in oven and cook for 8-10 minutes. Remove from oven and let cool.
Leave a Reply