If you are looking for a delicious, healthier version of gingersnap cookies then look no further! These beauties are so easy to make and will satisfy your craving for a holiday cookie without derailing you from your goals.
- 1/4 cup maple syrup
- 3 Tbsp melted coconut oil
- 1 1/2 Tbsp molasses
- 1 ¼ tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup almond flour
- 1/2 cup Simple Mills flour (All-purpose baking blend)
- 1/4 cup arrowroot flour (also called arrowroot starch)
- About 3 tbsp coconut sugar for rolling balls before you press them out on the cookie sheet
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the maple syrup, melted coconut oil, molasses, ginger, cinnamon, nutmeg, baking soda, and sea salt until well combined and smooth.
Add in the almond flour, simple mills all-purpose flour, and arrowroot starch and mix with a wooden spoon or spatula until the flours are completely incorporated. Your dough should feel sticky but not too sticky where it is sticking to your hands. The dough should hold its form but if it appears too dry, just keep mixing.
Place it in the refrigerator for 30 minutes to solidify.
Place the coconut sugar into a shallow bowl or plate. Take 1/2 Tbsp of dough and roll into a ball in your hands. Roll the ball into the coconut sugar and then place on the baking sheet. Flatten the cookie with your hand and form a round cookie (the flatter you press/form the cookie the crispier it will be)
Bake the cookies for 10-12 minutes until they are dry to the touch. Let cool on the pan for 5 minutes or so before transferring to a cooling rack to cool completely. And then try to not eat the entire tray!
Once completely cooled, the gingersnaps can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the refrigerator, or 1-2 months in the freezer.Recipe slightly adapted from Minimalist Baker (minimalistbaker.com)