Paleo Gluten Free Gingersnap Molasses Cookies
Gingersnaps are not just for Christmas time! They are for anytime and they are a household favorite. This recipe is extremely simple and doesn’t require a lot of ingredients. I have always loved baking cookies. It is something Eryn and I did as kids together. I find it mildly meditative and love walking into the kitchen to the smell of fresh baked cookies.
Our dogs are like our children and they know the word cookie! I have several dog cookie recipes, but I have to admit, they did partake in a few of these Gingersnaps too (in small bites)!
If you eating Paleo, you can easily swap out the coconut sugar for Brown Sugar for a sweeter overall flavor. As always, feel free to make this recipe your own and enjoy!
Paleo Gluten Free Gingersnap Molasses Cookies
These Paleo Gluten Free Gingersnap Molasses Cookies aren't just for Christmas! Enjoy then anytime!
Ingredients
- 1/4 cup Coconut Oil melted
- 3/4 cup Coconut Sugar
- 3 TBSP Molasses
- 1 Egg
- 1-1/2 cups Almond Flour
- 6 TBSP Coconut Flour
- 1-1/2 tsp Ground Ginger
- 1/2 tsp Salt
- 1 tsp Baking Soda
- extra coconut sugar for rolling
Instructions
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Preheat over to 350 degrees. Grease a cookie sheet or line with parchment paper.
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In a large bowl, Combine Coconut oil, coconut sugar, molasses and egg.
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Stir in Almond Flour, Coconut Flour, Ginger, Salt and Baking soda.
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Spoon out 1 Tbsp scoops and roll into a ball. Roll in additional Coconut Sugar. Place 1” apart.
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Cook for 12 mins. Remove and press down cookies to flatten and return to the oven for 3 mins.
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Let cookies cool on the cookie sheet for 5 mins then remove to cooling rack.
Recipe Notes
If you aren't eating Paleo, you can swap out the Coconut Sugar for Brown Sugar for a sweeter taste.
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