~Amanda~
I’m not quite sure how it happened, but over time gingersnap cookies have become one of my absolute favorites. Every year I make my famous Gingerbread Cookies and while everybody loves them, they aren’t gluten-free and I am always craving something with those delicious ginger flavors that I can actually eat. That’s where the idea for these delicious Soft Baked Gingersnap Cookies came from – not only do I make these cookies gluten free for me, but they’re also dairy free and paleo so they’re great to share with your friends and family that have dietary restrictions.
Now you might have already started thinking there’s no way they could taste as good if they’re that ‘healthy’, but you’re wrong – I gave some to my husband and sister and they passed the delicious test with them both not knowing that they were a healthier version of the traditional gingersnap. They taste rich, buttery, spicy and sweet without all the traditional ingredients you’d expect. Instead of regular flour, almond and coconut flours are used, instead of butter, coconut oil and almond butter are used and instead of regular sugar, coconut sugar is used.
You can’t make gingersnaps without some of the most traditional ingredients though; molasses, vanilla, cinnamon, ginger and allspice complete this amazing flavor profile. One of the best parts about these cookies I haven’t even mentioned yet is that they are soft baked. Crispy gingersnap cookies are great and I love using them in pie and tart crusts, but I love a delicious, moist, chewy cookie and these absolutely hit the spot for that craving. I hope you try these out this year when you do your holiday baking and find that this healthier cookie is just as good as all those loaded with butter and sugar – but don’t worry, we have plenty of recipes coming that are loaded with butter and sugar… everything in moderation, right? Happy Baking!
- ¼ cup coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup molasses
- ¼ cup almond butter
- 1 egg, room temperature
- 1 teaspoon vanilla
- 1 cup almond flour
- 1/3 cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice
- 1/8 cup coconut sugar
- 1 teaspoon cinnamon
- In a medium bowl, combine the coconut oil, coconut sugar, molasses, and almond butter until smooth. Add in the egg and vanilla and combine.
- In a separate bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, ginger and allspice.
- Add the dry ingredients to the bowl with the wet ingredients and stir until well combined.
- Cover the bowl with plastic wrap and place in the refrigerator to chill for about 30 minutes.
- Once the 30 minutes have passed, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the coconut sugar and cinnamon in a bowl for rolling the cookie dough balls in.
- Roll the chilled dough in balls that are about 1 inch in size, roll the balls in the cinnamon sugar mixture and then place on your baking sheet.
- Once all balls have been rolled and placed on the baking sheet, gently press them down with your hand or a glass until they’re about ½” thick.
- Bake for 10 minutes. Remove from oven and let cool completely before serving.
- Store in an airtight container at room temperature.
