I love gingersnaps at Christmas! These are a favourite in our house!
This recipe check's some of the free boxes!
Gluten free ✅
Diary free ✅
Plus they are delicious and homemade with love!
This recipe uses a combination of almond flour and tapioca starch as the base.
Our sweetener is organic coconut palm sugar and little bit of molasses.
Our fat is an organic virgin coconut oil.
Plus those cookie spices - ginger, cinnamon and allspice!
Watch the video here!
1 cup almond flour
1 cup tapioca starch
1/2 tsp pink Himalayan Salt
2 tsp powdered ginger
1 tsp ground cinnamon
1/2 tsp allspice
pinch of baking soda
1/2 cup coconut oil
3/4 cup palm sugar (plus more for rolling)
1 tsp pure vanilla
1 tbsp molasses
1 farm fresh organic egg
Mix the almond flour, starch, spices, salt and baking soda in a bowl. In a food processor (or by hand) mix the coconut oil and palm sugar. Then add the vanilla, egg and molasses. Mix until well combined. Add half the flour mixture and blend. mix in the other half. Put the cookie dough mixture in the fridge for 30 minutes. Roll into balls and then roll in palm sugar. Place on a baking sheet and bake at 350 for 15 minutes.
Eat, Heal, Thrive
BSc, Holistic Nutritionist