My mom makes the absolute best ginger cookies. I do not know what she does to them but they are seriously the best I have ever tasted (yes, better than Starbucks Ginger Molasses Cookies). My aunt swears she has a secret ingedient and won't tell anyone the actual recipe because they only turn out when she makes them!
Though these ginger snaps do not compare to hers, they are a pretty darn good alternative, free of refined sugar, flour and oil!
Healthy Ginger Snaps
- 1/4 Cup Coconut Oil, melted
- 1 Egg
- 1.5 Cups Almond Flour
- 1/4 Cup Coconut Flour
- 1 Cup Coconut sugar + more for rolling
- 2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ginger powder
- 2 tsp Cinnamon
- 2.5 Tbsp Organic Molasses
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper
- In a large bowl, beat together the melted coconut oil and egg until well mixed.
- In a medium bowl, stir together the almond flour, coconut flour, coconut sugar, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
- Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms.
- Place the dough into the refrigerator for 10 minutes, to allow to coconut flour to absorb some of the moisture.
- Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
- Bake until the edges begin to go darker brown and top is nice and crackly, about 10-11 mins. The cookies will feel VERY soft, but they will firm up once cooled.
- Let cool completely on the pan