Paleo Ginger Snaps
These gluten-free, dairy-free Paleo Ginger Snaps are going to be your new go-to holiday treat. They have a slightly crisp edge and a soft, moist middle. Sweetened with natural sugar they are a healthier alternative to traditional ginger snaps that will not disappoint.
This year, cookies have been my favorite baked good to make… and eat! With Christmas around the corner, I am so excited for all of the holiday baking that is to come. I decided to kick off the Christmas season by baking my favorite cookie, ginger snaps. I wanted to make them paleo-friendly using healthy ingredients.
Do you ever get jealous of the judges on the Great British Baking Show? Well, I do and they just released new episodes of their holiday special. So, whip up a batch of these paleo ginger snaps and settle in with the new episodes. This way you won’t be jealous when the judges are trying their tasty treats!
Ingredients
- Almond Flour
- Flaxseed Meal
- Baking Soda
- Salt
- Ginger
- Cinnamon
- Almond Butter
- Coconut Oil
- Coconut Sugar
- Molasses
- Egg
- Vanilla Extract
How do I make these cookies?
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Next add almond flour, flaxseed meal, baking soda, salt, and spices to a bowl and mix together. Set the bowl aside. In another bowl, whisk together egg, almond butter, molasses, coconut sugar, coconut oil, and vanilla extract. After that, slowly add the dry ingredients to the wet ones and stir until the ingredients are completely combined. Next, place the cookie dough in the refrigerator for about 30 minutes to chill.
While the cookies are chilling, mix two tablespoons of coconut sugar with one teaspoon of cinnamon.
Once chilled, using a tablespoon cookie scoop, scoop cookie dough into your hand and roll it into a ball. Place cookie dough balls on the baking sheet lined with parchment paper about 2 inches apart because they will expand. Sprinkle coconut sugar and cinnamon mixture on top of cookie dough. Bake at 350F for 10-12 minutes.\
Let the cookies cool before eating. Store in an airtight container at room temperature or freeze for up to 3 months.
How do I freeze these paleo ginger snaps?
Place cookies in an airtight container. Put a layer of parchment or wax paper between the layers of cookies. This will prevent the cookies from freezing together or breaking.
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Paleo Ginger Snaps These gluten-free, dairy-free Paleo Ginger Snaps are going to be your new go-to holiday treat. They have a slightly crisp edge and a soft, moist middle. Sweetened with natural sugar they are a healthier alternative to traditional ginger snaps that will not disappoint. Course: Dessert Keyword: paleo Servings: 12 Author: Devon Dry Ingredients – 1½ cup almond flour – 2 tbsp flaxseed meal – ½ tsp baking soda – ½ tsp salt – 2½ tsp ginger – 2½ tsp cinnamon Wet Ingredients – ¼ cup almond butter – ¼ cup coconut oil melted – ¼ cup molasses – ¼ cup coconut sugar – 1 egg room temperature Cinnamon Sugar Topping – 2 tbsp coconut sugar – 2 tsp cinnamon 1) Preheat the oven to 350ºF and line a baking sheet with parchment paper. 2) Next add almond flour, flaxseed meal, baking soda, salt, and spices to a bowl and mix together. Set the bowl aside. 3) In another bowl, whisk together egg, almond butter, molasses, coconut sugar, coconut oil, and vanilla extract. 4) After that, slowly add the dry ingredients to the wet ones and stir until the ingredients are completely combined. 5) Next, place the cookie dough in the refrigerator for about 30 minutes to chill. 6) While the cookies are chilling, mix two tablespoons of coconut sugar with one teaspoon of cinnamon. 7) Once chilled, using a tablespoon cookie scoop, scoop cookie dough into your hand and roll it into a ball. 8) Place cookie dough balls on the baking sheet lined with parchment paper about 2 inches apart because they will expand. 9) Sprinkle coconut sugar and cinnamon mixture on top of cookie dough. 10) Bake at 350F for 10-12 minutes. 11) Let the cookies cool before eating. 12) Store in an airtight container at room temperature or freeze for up to 3 months.