April 24th, 2024
Recipes
Grain-Free Gingersnap Cookies
Valentina P
- Difficulty
•
- Time 20"
Crispy gingersnap cookies with a slightly soft center and plenty of warming spices. Egg whites, almond flour, and arrowroot keeps these tasty fall cookies grain-free, dairy-free, and healthy-ish.
How To MakeDiet Type: Paleo
Shopping List
- 1 cup + 1 tablespoon paleo all-purpose flour blend
- 1/2 cup + 2 tablespoons coconut sugar
- 5 tablespoons safflower oil, avocado oil, or melted coconut oil
- 1 tablespoon blackstrap molasses
- 1 egg white
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground clove
- 1/8 teaspoon salt
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Step 2: Combine all of the cookie ingredients in a large mixing bowl. Stir until a smooth, thick cookie dough is formed.
- Step 3: Pinch off small amounts of dough and roll into small balls with your hands. Place the dough on the lined baking sheet and gently pat the tops down to form a tall cookie shape. Bake for 12 minutes. Cool the cookies completely on a wire rack.
- Serve: Cool the cookies completely on a wire rack. These gingersnaps are great with a glass of almond milk.
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Grain-Free Gingersnap Cookies
PT20M 1 cup + 1 tablespoon paleo all-purpose flour blend 1/2 cup + 2 tablespoons coconut sugar 5 tablespoons safflower oil, avocado oil, or melted coconut oil 1 tablespoon blackstrap molasses 1 egg white 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon baking soda 1/8 teaspoon ground clove 1/8 teaspoon salt Gluten Free Paleo 14 Servings
Ingredients:
