Paleo Soft Baked Gingersnaps
Ingredients
The cookies
-
¼
cup
almond butter
-
¼
cup
coconut oil
-
¼
cup
coconut sugar
-
¼
cup
molasses
-
1
large
egg
-
1
tsp
vanilla extract
-
1
cup
almond flour
-
⅓
cup
coconut flour
-
½
tsp
baking soda
-
¼
tsp
salt
-
1
tsp
cinnamon
-
1
tsp
ground ginger
-
¼
tsp
allspice
For rolling
-
¼
cup
coconut sugar
-
2
tsp
cinnamon
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the almond butter, coconut oil, coconut sugar, and molasses.
- Add the egg and vanilla to the mixture and whisk until combined.
- In a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, and spices.
- Combine the wet and dry ingredients and stir until completely mixed.
- Chill the dough in the refrigerator for 30 minutes.
- While the dough is chilling, mix the coconut sugar and cinnamon in a small bowl.
- Once chilled, roll the dough into balls and coat them in the cinnamon sugar mixture.
- Place the balls on the baking sheet and flatten them with your hand.
- Bake for 9-11 minutes and let cool completely before eating.
- Store the cookies in an airtight container at room temperature.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
120
Total fat
7g
Total carbohydrates
12g
Total protein
3g
Sodium
50mg
Cholesterol
30mg
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