Ginger Snaps
Prep Time
20-25 minutes
Cooking Time
10-12 minutes
Yields
16-18 cookies
Ingredients
- 1/4 cup softened coconut oil
- 2 tbsp molasses
- 1 tbsp unsweetened almond milk
- 1/2 cup coconut sugar, more for rolling
- 1 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1 tsp baking powder
Directions
Preheat oven to 350F/180C. Line a baking tray with parchment paper.
In a mixing bowl, combine the coconut oil, molasses, almond milk and coconut sugar. Whisk until uniform.
In a separate bowl, whisk together the almond flour, brown rice flour, oat flour, cinnamon, ground ginger, baking soda and baking powder.
Add the dry mixture to the wet in 2 parts, stirring to firm a dough. Add a bit more almond milk if the mixture is very dry. Chill dough in the fridge for 15 minutes.
Place a few tablespoons of coconut sugar in a bowl. Using a tablespoon measure, scoop the dough and roll into balls. Dip in coconut sugar then place on prepared baking tray (don't flatten).
Bake for 10-12 minutes until golden brown at the edges. The cookies should be quite soft at this point, they will harden as they cool. Let sit for 5 minutes before placing cookies on a wire rack to cool.
Best kept at room temperature in an airtight container.
Credit
MM