Soft and Chewy Ginger Snap Cookies
With crispy edges and a soft & chewy center, these gluten-free ginger snap cookies have it all. They're made with molasses, ginger, and a touch of coconut sugar and taste just like a traditional ginger snap! Each cookie is soft-baked and rolled in a cozy sugar mixture perfect for your holiday baking. Be sure to make it a big batch because these ginger snaps get even better with time!
Servings: 16 Cookies
Calories: 180kcal
Ingredients
- 2 cups almond flour
- ¼ cup tapioca flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 1 teaspoon ginger
- ½ teaspoon cloves
- 1 egg room temperature
- ⅔ cup coconut sugar
- ⅓ cup almond butter creamy
- 1 teaspoon vanilla
- 3 tablespoon coconut oil melted and cooled
- 3 tablespoon molasses
- ⅓ cup organic cane sugar sub. coconut sugar to make paleo
Instructions
- Preheat oven to 350 F. In a bowl, whisk together the almond flour, tapioca flour, baking soda, cinnamon, allspice, ginger, and cloves; set aside.
- In a separate large bowl, beat the egg, coconut sugar, and almond butter together until creamy. Add the vanilla, coconut oil, and molasses and continue to beat until well incorporated.
- Slowly fold in the flour mixture and mix until no flour clumps remain.
- Pour the cane sugar or coconut sugar into a shallow bowl. Use a large cookie scoop about 2-oz) to scoop the dough and roll it into balls in between your hands. Roll the ball in the bowl with the sugar to coat.
- Place the cookie dough ball on a baking sheet lined with parchment paper about 2 inches apart. Bake for 13 - 15 minutes until the edges are dark brown and crispy. Let cool before enjoying! To store, place cooled cookies in an air-tight container and keep out on the counter for up to a week
Notes
Paleo options - Substitute the cane sugar with coconut sugar or maple sugar to make these cookies paleo friendly. You can also skip coating the cookie balls in sugar.
Storing - Store the cookies in an airtight container out on the counter where they will keep for up to 5 days. They will keep for a week in the fridge but allow them to thaw before enjoying.
Nutrition
Calories: 180kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 53mg | Potassium: 100mg | Fiber: 2g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg