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Paleo Gluten Free Gingersnap Molasses Cookies

These Paleo Gluten Free Gingersnap Molasses Cookies aren't just for Christmas! Enjoy then anytime!

Course Desert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 13 cookies

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

  1. Preheat over to 350 degrees. Grease a cookie sheet or line with parchment paper.

  2. In a large bowl, Combine Coconut oil, coconut sugar, molasses and egg.

  3. Stir in Almond Flour, Coconut Flour, Ginger, Salt and Baking soda.

  4. Spoon out 1 Tbsp scoops and roll into a ball. Roll in additional Coconut Sugar. Place 1” apart.

  5. Cook for 12 mins. Remove and press down cookies to flatten and return to the oven for 3 mins.

  6. 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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