Paleo Gingersnaps

Name: Paleo Gingersnaps
Prep time: 5 min
Cook time: 15 min
Total time: 5 min
Yield: 23
Ingredients: 1/4 cup coconut oil; 3/4 cup coconut sugar; 3 tbsp Blackstrap Molasses; 1 large 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

5 mins prepServes 23

23 servings

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Instructions


0 Preheat oven to 350° and line a cookie sheet with parchment paper.
1 In a large bowl, combine coconut oil, sugar, molasses and egg. Add in the almond flour, coconut flour, ginger, salt, and baking soda. Stir until completely mixed. Scoop into 2 tablespoon balls and roll in additional coconut sugar.
2 Place 1-2 inches apart on the cookie sheet and bake for 12 minutes. Remove them from the oven and gently press down so they are slightly flattened. Return to oven for 3 more minutes.
3 Let cool on the cookie sheet for a few minutes before transferring them to a cooling rack. Store leftovers covered in the fridge.

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Paleo Gingersnaps

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